Silky skins are the star of E-Jae Pak Mor’s signature dumplings.
Seattle’s paradisical dumpling scene leans heavily toward Chinese varieties, fitting for the birthplace of local-chain-gone-national Dough Zone and frozen xiao long bao dumpire Mìlà. But wrapping dough around filling is a universal language, stuffed with variations shaped by culture and geography. To keep things simple (and perhaps give ourselves the chance to someday do a follow-up on breadier enclosed snacks), we stuck with the classic concept of a dumpling as a little nugget o’ meat wrapped in a nice bit of dough as we scoured the Seattle area for places selling the finest renditions from outside
→ Continue reading at SeattleMet