Dumpling The Noodle
Chinese restaurant · Wallingford ·
Hand-pulled noodles, dumplings, and creative Chinese dishes
Hand-pulled noodles, dumplings, and creative Chinese dishes
"When it comes to plant-based potstickers, sometimes you aren’t in the mood for spinach, mushrooms, or a combination of spinach and mushrooms. Allow us to point you in the direction of this Chinese spot in Wallingford. They serve a variety of wontons, but the best ones are stuffed with a mixture of napa cabbage, tofu, and carrots. The result is this incredibly savory, sweet, and salty filling that pairs perfectly with a side of vinegar for dipping. If carrot's not your thing, maybe the eggplant brussels sprout dumplings can be your thing. Add on a scallion pancake or garlic tofu rice noodle soup." - aimee rizzo
"For vegetable-filled potstickers, allow us to point you in the direction of this Chinese spot. They serve a variety of wontons and dumplings ranging from pork and chives to chicken and corn, but the best ones are stuffed with a mixture of napa cabbage, tofu, and carrots. The result is an incredibly savory, sweet, and salty filling that pairs perfectly with a side of vinegar for dipping. Add on a scallion pancake for an excellent meal." - aimee rizzo
"A newish dim sum spot in Capitol Hill from owner Sen Mao is doing several different $65 meal combos for two people, with dishes ranging from classic fried rice and siu mai dumplings to pigs ears and black sesame tiramisu; there’s also a vegan meal. Given how good the crispy-skinned duck is at the owner’s other restaurant, the $50 roast duck option is particularly tempting." - Harry Cheadle
"If your Dough Zone and Din Tai Fung trips have fallen short in the vegan option department, Wallingford’s (and Kirkland’s) Dumpling the Noodle will do the trick. Bringing together flavors and recipes from Sichuan, Beijing, and Shanghai, this place lives up to its confusing name with a menu full of vegan dumplings and noodle delights. Standouts include vegan dumplings, chili garlic tofu lamen, and veggie rice noodle soup." - Sean Keeley
"I learned that Ren opened Bing Mi Dumpling and Noodle Bar partly to provide a safe haven for his Bing Mi food cart, which specializes in the Northern Chinese crepe dish jianbing; he has even popped up in Seattle or offered jianbing at his restaurant during past heat waves. On a 105-degree day he ran a portable air conditioner-fan and multiple fans in the cart and kept all hood fans on full blast, yet the cart hit 88 degrees by noon with a line for egg- and sausage-filled jianbing and he sent an employee home by 1:30 p.m. Because the cart fridges aren’t well insulated, they began to struggle above 100 degrees, so he transfers food into a low-boy fridge, empties the failing fridge, and prepares to close early. He also has clear rules for extreme heat: employees don’t need to show if the high is 95°F or higher, he tries to close by 3 p.m. if it’s over 100°F, and at 105°F he usually shuts down because he can’t trust food safety." - Brooke Jackson-Glidden