I was recently reminded of how much I love dumplings when visiting the Board & Brew in Encinitas Village Center. While grabbing lunch, I noticed a newish Chinese dumpling restaurant next door, The Dumpling Bar, a glorious revelation and another place to stop in on my frequent visits to Trader Joe’s.
(More on The Dumpling Bar in a bit. First, here is a backstory on how my dumpling love began.)
First, I had to research the differences between dumplings and pot stickers. There are so many variations of each that it’s hard to pinpoint every difference. The primary distinction is in their cooking methods, where potstickers are steamed or boiled after being pan-fried, while dumplings are steamed or boiled, though in some cases, they are fried.
In my experience, pot stickers also have a denser dough with a tighter roll, whereas dumplings are fluffy and fabulous…and tend to be moister, so I lean towards dumplings. And let’s not forget soup dumplings, which are a pleasure in their own right. Some could confuse them with bao buns, as both are stuffed with savory fillings and folded similarly.
The primary difference is that bao utilizes yeast-leavened dough, whereas soup dumplings call for unleavened dough – used in regular dumpling dough. The warm broth in soup dumplings provides a different level of dumpling pleasure and is worth adding to the mix occasionally.
My first real experience with serious dumplings was at the Dumpling Inn & Shanghai Saloon on Convoy Street in San Diego. While I can hardly claim to be an expert on the topic, there is something magical about their dumplings. And it does not hurt that the place is always packed, and the dumplings are flying out of the kitchen in high volumes.
My favorite way to experience Dumpling Inn is to get there early for one of their fabulous cocktails at the Shanghai Saloon bar within the restaurant and work up that appetite a little more. It’s a regular meeting spot for me and fellow eater and dumpling lover Captain Mark Mihelich from Boundless Boat Charters after a day on the water.
Our go-to is usually two orders of dumplings, Boiled Pork and Boiled Fish and Chive, along with a half portion of the Braised Duck in Chef’s Chinese Spices…and trust me, the dumplings and half portion of duck is perfect for two men-of-the-sea type appetites.
I must add that Dumpling Inn is one of those rare restaurants where I would be happy with everything on the menu. More standouts include Sauteed Lamb with Chinese Greens in Satay Sauce, Kung Pao Seafood with shrimp, fish and calamari, and Spicy Pork with Eggplant in Garlic Sauce.
Lunch specials include Braised Duck Noodle Soup, Wonton Noodle Soup and Crispy Chicken Noodle soup, all three a great value of around $15. A nice way to enjoy the Dumpling Inn is to book a spa treatment at one of the many surrounding restaurants in the afternoon and head over for culinary pleasure afterward.
Back to the new local option, The Dumpling Bar, a traditional Chinese dumpling restaurant in Encinitas Village. The eatery opened last September at 119 N El Camino Real Ste E and offers house-made dumplings, soups, salads, vegan dessert buns, and boba milk tea.
I’ve done a few carry-out runs there lately and was impressed by the dumpling quality, the generous portion of S&S Baby Ribs, and the Crispy Fried Pork Chop.
They have an open kitchen concept, and it’s fun watching their team making their fresh dumplings and pot stickers. Every time I’ve driven by, the place is bustling, which is always a good sign.
There are other places in the North County area to enjoy dumplings, and with the help of some locals who know about the topic, I compiled a short list of places to try. I would welcome any feedback on the subject, as I’m sure we missed some:
Joyee’s Dumpling House is at 10550 Craftsman Way Ste 185 in San Diego (4s Ranch) and 1711 University Drive Ste #150 in Vista.
Ten Gu Ramen at 2183 Vista Way Ste B2 in Oceanside is known for its ramen but also has a nice selection of dumplings.
On a loosely related topic, I’ve always found Trader Joe’s to have a great selection of frozen potstickers, dumplings, fried rice and other dim sum staples. They are great to keep in the freezer and perfect to add to stir-fry, combine with steamed veggies, or as a side or a main course.
My favorite combination is to fry/steam some pork pot stickers and add them to Trader Joe’s veggie fried rice, fried eggs, and fresh broccoli that I cook in the fried rice. Add the pot stickers towards the end so they do not fall apart. It works in a pinch and is delightful as a leftover as well.
That’s my take on dumplings, and after writing this, I must say I’d have to put them in my top 10 culinary pleasures.
