Stuff'd Dumpling Shop

"The new Banh Oui takes over the location previously occupied by the short-lived Stuff’d Dumpling Shop on Melrose." - Farley Elliott

"When you hear dumplings, your mind probably goes to the ones you binged on during dim sum brunch over the weekend. But Stuff’d serves Eastern European-style dumplings, which are small and boiled, and which you can eat a dozen of and still return to the office not needing to take a nap under your desk. Service at their bright Melrose space is quick and efficient and every dumpling plate runs in the $6-$8 range. Our favorites right now are the Hot Chicken with Thai coconut curry and the Notorious P.I.G. (pork, cabbage, and purple potato puree). Everything is also gluten-free." - Brant Cox

"Melrose newcomer Stuff'd Dumpling Shop is ready to roll. The pan-cultural dumpling shop will work mostly as a casual grab-and-go for the neighborhood, or anyone else who happens to be rolling past. Stuff’d is the work of a former Cafe Stella executive chef, with a space designed by Project M+ (L&E Oyster Bar). The tagline for the place is 'Dumplings reimagined' and that certainly comes through with the menu, which spans the gamut from Eastern European staples like beef with sour cream sauce to a Kalua pig and ube option, or the Misoyaki cod with bacon dashi broth. There will also be side options like roasted cauliflower and a bok choy chicken salad, plus side soups and drinks. Expect both savory and sweet dumpling options, available in different sizes for snacking or a full meal. The full menu is available here. Stuff’d lands inside the former AMMO takeaway space, keeping hours from 11 a.m. to 8 p.m. daily. The official opening is this Wednesday, March 28." - Farley Elliott

"Stuff’d is a new organic dumpling spot on Melrose Avenue, operating as a fast casual, mostly takeaway option. The menu features pan-regional dumplings, primarily Russian-style with modern and classic California ingredients like black miso cod and sweetened dessert dumplings. The venue offers limited seating inside and out, but focuses on takeaway and likely delivery." - Farley Elliott