Recipes, techniques, guides, and everything you need to know about dumplings — from how to eat XLB properly to making them at home from scratch.
First time at Ugly Dumpling? Here's exactly what to order, how to eat XLB the right way, and the mistakes most first-timers make.
Read Article →Wok hei is the smoky, charred quality created at extreme temperatures — and the reason our fried rice tastes different from everything else.
Read Article →Every plant-based dish across our full menu — dumplings, noodles, sides, and what to ask your server for the best vegan experience.
Read Article →A deep dive into every milk tea, fruit refresher, cocktail, and topping on our drink menu — with pairing suggestions for each dumpling.
Read Article →Soy sauce, black vinegar, chili oil, and garlic. The four ingredients behind the sauce that has defined Chinese dumpling culture for centuries.
Read Article →Frozen potstickers baked in a creamy Thai curry sauce — crispy tops, saucy bottoms, 30 minutes, one pan. The weeknight dinner you didn't know you needed.
Read Article →Yes, you can air fry frozen dumplings — and they come out crispy and delicious if you do it right. Here's the complete guide with exact temps.
Read Article →Dough, fillings, folding techniques, and all three cooking methods — this is the only dumpling-making guide you'll ever need.
Read Article →The one mistake everyone makes when freezing dumplings — and the simple two-step method that gives you perfect results every time.
Read Article →From smashed cucumber salad to cold sesame noodles — the sides that complement dumplings without competing with them.
Read Article →This recipe focuses on what matters most: a juicy, well-seasoned filling and the lacy crispy skirt that separates great pan-fried dumplings from good ones.
Read Article →We tested 7 widely available brands for elasticity, flavor, and performance when steamed, pan-fried, and boiled. Here's what we found.
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