Breakfast dumplings just hit New York City, and they're damn good. Mimi Cheng's Dumplings, which opened in July 2014 in the East Village, just dropped a sausage, egg and cheese bomb onto the dumpling map, and a dumpling bomb onto New York's infamous brunch map. read more
Sprinkled with poppy seeds, sesame seeds and fried garlic, the breakfast dumplings are just like an everything bagel. They're salty and greasy to be sure, but not overly so. They're definitely not too heavy to enjoy a whole order of six or even eight. read more
Breakfast dumplings at Out the Door are pretty much the best you’ll find this side of Yonghe, the famed center of Chinese soy milk. Dumpling wrappers are made from rice flour–they’re translucent, thick and pleasingly chewy. read more