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Roundup of Asian Dumplings

My little dumpling! Choices abound at Chef Liu (photos by Becky Stein)

My little dumpling! Choices abound at Chef Liu (photos by Becky Stein)

By Jennifer Zyman for the AJC

It always happens on a Sunday. I wake up wanting dim sum, but quickly come face-to face with the reality that, however varied and wonderful our Chinese restaurant scene is, dim sum spots are unfortunately inconsistent. Visit an esteemed place one weekend and it is indeed spectacular. Return a month later and it is just okay. Fear not, my fellow dumpling fiends. Excellence and consistency abounds if you know where to go — be it a shack or a top sushi palace. Follow me to dumpling Shangri-La.

Xiao long bao: the famous Shanghai soup buns

Xiao long bao: the famous Shanghai soup buns

Chef Liu

Back in 2005, a tiny shack, smack dab in the middle of the Pine Tree Plaza parking lot on Buford Highway, emerged as a must-eat place mainly for its xiao long bao or Shanghai soup buns. What makes xiao long bao worth seeking out is the surprise inside. The skin is gathered like a hobo’s satchel and secured at the top with tidy little pleats. Inside, a ball of ground pork flecked with finely chopped green onion floats in an umami bomb of soup. Eating these buns takes a little skill easily mastered with repetition. Carefully pick up a bun without tearing the delicate skin and place it in a soup spoon. Bite a little corner off so the steam can escape. Spoon some of the dipping sauce over the bun, slowly sip out the broth and then devour the remaining deflated shell into your mouth with a single bite. Chef Liu is still open today in a larger location a stone’s throw from the original, and the perfectly seasoned, thin-skinned buns (a hallmark of quality) are still worth the visit.

Chef Liu: Monday-Tuesday and Thursday-Sunday, 10 a.m.-10 p.m. Friday-Saturday, 10 a.m.-10:30 p.m. 283 Buford Highway (Pine Tree Plaza), Doraville. 770-936-0532. $.

Taka Sushi and Passion

Chef Taka Moriuchi’s boutique Buckhead Japanese spot has made a name for itself thanks to the quality and freshness of its sushi. Taka also makes many of the homestyle dishes he grew up eating in Japan on both his lunch and dinner menus. One such dish, the “Japanese style gyoza,” a traditional meat filled Japanese dumpling, showcases just how much care and skill he puts into his food. It’s actually his sister’s recipe. The delicate skins are supple on the tongue and there is a reassuring uniqueness in the shape of each of dumpling — both good indicators that the dumplings are, in fact, fresh and not plopped from the freezer bag into the pan. The juicy filling — ginger-infused pork, beef, napa cabbage, celery, green onions and chive — strikes a balance with the soy sauce and sesame oil. Each order comes with a small dish of ponzu sauce infused with spicy sesame oil, but the dumplings are just as good naked. Taka also has a shrimp version (the “Ebi Gyoza”) on the menu that, while simpler, is also a must-order.

Taka Sushi and Passion: Monday-Friday. 11:30 p.m.-2 p.m. Monday-Saturday. 5:30 p.m.-10:30 p.m. 375 Pharr Road. 404-869-2802. $$-$$$

Wontons in hot oil

Wontons in hot oil at Cafe 101

Café 101

At the beginning of 2011, Café 101 closed due to dwindling business after it received an eek-inducing health score rating. The oddly circular restaurant near 285 sat empty for a long while until a chef from California brought it back to life with a mainly Taiwanese/Sichuan menu. Because the new owners/chef have kept the old name, most people don’t know how good the new chef’s food is. The wontons in hot oil are a menu standout. Tiny bite-sized dumplings look loosely and haphazardly formed as their corners flutter in a tightly packed bowl of blazing red chili-infused oil. A slick of oil covers the skin of each pork wonton making them comical to pick up with chopsticks. When you do finally grasp one and pop it into your mouth, the silky skins give way to a salty filling redolent with sesame oil and the kind of heat that will have you sucking air.

Whether you are craving fried, boiled, or oil-soaked dumplings (or bun or wontons if you want to get technical), Atlanta provides more than enough variety. While you can’t get it all in one place, there’s no reason to go wanting. You simply need to look beyond the carts.

Café 101: Monday, Wednesday-Friday, 11 a.m.-3 p.m. Monday, Wednesday-Thursday, 5 p.m.-9:30 p.m. Friday, 5 p.m.-10:30 p.m. Saturday, 11:30 a.m.-10:30 p.m. Sunday, 11:30 a.m.-9:30 p.m. 5412 Buford Highway, Doraville. 770-936-0610. $.

Freelancer Jennifer Zyman writes the popular blog Blissful Glutton.

14 comments Add your comment


April 26th, 2012
9:52 am

Despite a very narrow focus on East Asian food, a guest entry like this is I think a very welcome addition to Food and More. I hope this becomes a more regular feature here.


April 26th, 2012
12:05 pm

Gu’s Bistro has way better dumplings, Zhong style with spicy sauce or the Chengdu with chili oil.


April 26th, 2012
8:06 pm

Great update, thanks Jennifer.


April 26th, 2012
8:52 pm

Nice entry Jennifer. Looking forward to more!


April 26th, 2012
9:21 pm

We swear by Oriental Pearl.


April 26th, 2012
9:38 pm

Happy Valley and Canton House are our favorites.


April 26th, 2012
10:15 pm

Canton House!


April 27th, 2012
2:30 am

Great article,,, thanks so much


April 27th, 2012
8:36 am

Chef Liu has a “C” health rating – yuck!


April 27th, 2012
12:13 pm


April 28th, 2012
10:13 am

lol @ Canton House. Those are frozen dumplings. Might as well pick up a bag at an Asian market and steam them at home. Sadly, there are very few places in Atlanta making fresh dumplings. The “Chinese” section at the H-Mart food court in Duluth does make fresh dumplings that are pretty decent. I do worry about Chef Liu’s “hygiene standards” and I’m usually very forgiving of Asian restaurants. Some other places to consider are Man Chun Hong and Miso Izakaya.


April 29th, 2012
11:33 pm

I’m a big Oriental Pearl fan. Surprised by the “no mention”.

Jennifer Zyman

May 1st, 2012
9:13 am

@Victor: I love the Chengdu dumplings are well.

@everyone: This is just a snap shot of good dumplings. There are so many out there in Atlanta. Some of my other favorites are at Super H (as some one mentioned) and Stone Bowl House. Yakitori Jinbei in Smyrna also makes a respectable gyoza. re: Chef Liu, I have been eating there for years and never gotten sick.


May 1st, 2012
2:01 pm

I also eat at Chef Liu’s without problem, but on one visit a friend ordered the “Wind Dried Chicken”. As we sat at the table eating many dumplings I noticed movement on the chicken. We picked it up and it was crawling with little bugs. Not sure what they were, but it was, needless to say, disconcerting. The waiter removed it from the table (and deducted it from the bill), but my friends who were with me now refuse to go back there. I still eat the dumplings.