Pacific Northwestern Dumpling Chain Dough Zone Opens Its Happy Valley Outpost | Eater Portland

"Opened April 1, the Happy Valley outpost continues the Washington-born Dough Zone's focus on dumplings and bao; founded in 2014 by Jason and Nancy Zhai in Bellevue, the group quickly won over Seattle-area diners and has since expanded across Washington, Oregon, California, and Texas. I found the menu sticks to the chain's hits—various xiao long bao and more than 50 other items—including steamed, fried, boiled, and soup-filled dumplings with fillings like crab and Berkshire-Duroc pork, and the popular “Q-Bao,” which is similar to seared-and-steamed sheng jian bao and is steamed and pan-fried to give the pork-filled version a soft, almost fluffy texture with a crisp base. The restaurant also offers noodle dishes, gua bao–style sandwiches filled with beef, and scallion pancake wraps, bringing the full Dough Zone lineup to Happy Valley." - Brooke Jackson-Glidden