The Best Global Dumplings in LA

Founded in Taiwan in 1958 and formally opened in 1972, Din Tai Fung spans more than 170 branches around the world and has earned Michelin stars at several locations, beginning with Hong Kong in 2010.

In November 2023, Din Tai Fung relocated from the Americana at Brand to a spectacular 11,000 square-foot space at the Glendale Galleria. Along with the signature glass-walled kitchen, the striking red and blue interior design - inspired by the Taiwan Blue Magpie - includes an indoor garden and Torrey Pine centerpiece. Additional LA locations include Westfield Century City, The Shops at Santa Anita and the Del Amo Fashion Center.

Din Tai Fung is globally renowned for its xiao long bao (soup dumplings), meticulously prepared with the "Golden Ratio" of 18 folds. The ultra-thin skin is filled with minced Kurobuta pork and savory broth - other XLB options include chicken, crab & pork and the luxe truffle & pork.

Shareable plates include Cucumber Salad, Shrimp & Pork Spicy Wontons, Black Pepper Beef Tenderloin, Pork Chop Fried Rice and Noodles with Diced Beef & Szechuan Peppers.

Vegan dumplings are filled with a mix of bean curd, baby bok choy, shiitake mushrooms, wood ear mushrooms, glass noodles and jicama. The numerous veg-friendly options include Vegan Spicy Wontons, Soy Noodle Salad, String Beans with Garlic, Vegan Shanghai Rice Cakes and Vegetable & Mushroom Fried Rice.

Kabul native Salim Jalal runs Halal Boys, a tiny Reseda restaurant serving Afghan comfort food. His logo sports sword-shaped skewers, but the menu delves far deeper than grilled meats. Jalal sources thin dumpling skins to produce mantoo, well-spiced ground beef and onion dumplings that he steams and plates on tangy bed of yogurt and cream. He showers dumplings with yellow lentils, dried mint, tomato, and more ground beef. Ashak is a different type of Afghan dumpling with plenty of overlap, but a leek filling.

Hangari Bajirak Kalguksu is best known for knife-cut noodle soups. They’ve sold enough bowls to fuel an expansion at Koreatown’s popular Alexandria Plaza. That said, their Korean-style dumplings – mandu – are another good reason to visit the restaurant. Thin, translucent dumpling skins contain ground pork, scallions, and glass noodles. Hangari steams their mandu and serves them with jalapeño-spiked soy sauce.

Nikuman-Ya, Kenichi Usui’s stall in Gardena’s Marukai Market, ostensibly specializes in dim sum, but their weekend-only gyoza may be their higher purpose. In a glass-fronted kitchen, Usui rolls thin dumpling skins that contain juicy, scallion-flecked pork (or chicken) fillings. These pan-fried Japanese dumplings get crispy on the griddle and tout lacy caramelized skirts. Dip the seven-dumpling order in complementary soy sauce.

Wallaporn “Dang” Vattanatham sold Saladang and sister restaurant Saladang Song in 2015, but current owner Anong Karnsomport preserves her Thai culinary legacy, which dates to 1993. The name still references Dang and remains a “sala” (meeting place in Thai). Pun klib are glutinous steamed dumplings filled with a peppery mixture of ground chicken and crushed peanuts. Fried garlic bits rest atop the dumplings and provide kick.

Natasza Congdon helps to carry on Krakow-born mother Elina O'Lague’s vision, which started with a Polish restaurant called Warszawa. The family restaurant debuted in Berkeley in 1972, later relocated to Santa Monica, and has operated as a rebranded restaurant, Solidarity, since 2015. A big back patio with potted succulents and fire pits is clearly the best place to enjoy the family’s “Polish soul food.” Chicken soup features lamb dumplings crafted with leg meat, garlic, dill, onions, and oregano. Solidarity also serves big plates of soup-free lamb dumplings with spicy Dijon mustard.

Yerevan native Evelina Yegiazaryan makes the most of the limited space at Su Beoreg & Monta Factory, a tiny Armenian café she runs in north Pasadena with husband Grant and son Jack. Monta may be listed second in the restaurant name, but are still essential to order. An aluminum tray of open-faced, boat-shaped beef dumplings are seasoned with red pepper and sumac and baked. They’re showered with spicy red pepper paste and treated to a generous serving of tangy garlic cream sauce that uses yogurt as the base.

Tara Gurung Black operates locations of Tara’s Himalayan Cuisine in Palms, Artesia, and Newbury Park. At all three outposts, she features kothey momo, pan-fried dumplings typical of Tibet and Nepal filled with juicy ground chicken and a soft mix of carrot, cauliflower and cabbage. The order of six dumplings comes with achaar, a punchy tomato-based condiment made in-house with well-balanced spices.