"Steam clings invitingly to the windows of this friendly, bright cafe specializing in wang mandu, or “king dumplings” in Korean. These pillowy steamed buns are so jumbo-sized, they require both hands to pick up, yet still maintain a fresh lightness in their leavened dough. Fillings, like the well-seasoned cabbage and pork or mellow, warming kimchi, are savory and moist with a hint of pleasant crunch. Jing Lan Quan, whose parents own Northern Wang Mandoo, said her family inherited the recipes from the auntie who used to run the place. The menu, which includes smaller, northern Chinese-style steamed dumplings and soups like malatang, reflects her family’s Chinese-Korean heritage." - Hannah Bae
