REVIEW: Dumplings from around the world
By Erin Chow ‘25
Courtesy of Ila Reynolds-Kienbaum ‘27
Appearing in cuisines from Asia to Europe and beyond, dumplings are a delicious staple that has been woven into many cultures. From Chinese xiao long bao and Japanese gyoza to Siberian pelmeni and Argentine empanadas, dumplings are “a comfort food found in cuisines around the world.” Whether steamed, boiled, or fried, each dumpling carries a story - one of tradition, family, and the joy of sharing a meal.
Portland, Ore., is known for its diverse food scene, offering a range of global cuisines. To experience this firsthand, I set out to explore four different spots, each specializing in a unique dumpling from around the world: Japanese gyoza, Chinese xiao long bao, Siberian pelmeni, and Argentine empanadas. But with so many options, which one truly stands out?
To find out, I reviewed each restaurant based on three key factors: price, taste, and the variety of dumplings offered. I considered price in terms of value for the portion size, and taste by evaluating the dumpling's flavor and texture, and the variety by looking at the range of fillings and styles offered. Here’s what I discovered.
Kachka - Siberian Pelmeni & Russian Vareniki
As soon as I stepped into Kachka, I was met by Russian music playing in the background and the gentle murmur of the crowded restaurant. The seating area was dimly lit, casting shadows on the decorative paintings and postcards hanging on the walls of the restaurant. Kachka, a popular Russian restaurant located in Southeast Portland, is most known for its pelmeni and vareniki dumplings.
Of the four dumplings offered, I selected two: tvorog vareniki and Siberian pelmeni. The tvorog vareniki were filled with chives, farmer’s cheese and garnished with scallions, while the Siberian pelmeni were filled with beef, pork, veal, and onion and topped with fine herbs. The tvorog vareniki came as traditionally made (boiled and dressed with butter & vinegar), however, the Siberian pelmeni came pan-fried.
Tvorog vareniki. Photo by Erin Chow ‘25
Priced at $15, the tvorog vareniki had a very savory filling that melted in my mouth. The dumpling had a chewy wrapping, and the smetana topping (sour cream) offered a sour and tangy contrast to the savory flavor of the dumpling’s filling.
Siberian pelmeni.
Photo by Erin Chow ‘25
The Siberian pelmeni ($16) was my favorite among the two. Although filled with multiple types of meat, the flavors were perfectly balanced and not too rich. Since the dumplings were pan-fried, the wrapping was airy and soft in the middle and crunchy on the outside, which offered a pleasant texture.
Although relatively expensive, both dumpling dishes contained over twenty dumplings each, offering significant value for the price. The presentation for both dishes was simple as each dish was garnished with herbs and a dollop of smetana, which complemented each dish nicely. Finally, Kachka offers a variety of dumpling fillings either in the pelmeni or vareniki form, and all of them can be prepared either in their traditional form, in a broth (+$2), or pan-fried (+$1).
Price
★★★☆☆
Taste
★★★☆☆
Variety
★★★★☆
Din Tai Fung - Chinese Xiao Long Bao
Din Tai Fung interior. Courtesy of Din Tai Fung.
Din Tai Fung, a popular Taiwanese chain that specializes in Chinese cuisine, is widely known for their xiao long bao (soup dumplings). Specifically, the restaurant focuses on elegance and precision, with each xiao long bao being individually made by hand with exactly eighteen folds. Given Din Tai Fung’s xiao long bao reputation, I had to try them.
Kurobuta pork xiao long bao.
Photo by Erin Chow ‘25
Of the three xiao long bao options offered- kurobuta pork, crab & kurobuta pork, and chicken- I decided to order the kurobuta pork xiao long bao, priced at $18.50. As soon as I ate the dumpling, a burst of warm soup filled my mouth. Additionally, the soy sauce, vinegar, and ginger sauce complemented the more simple kurobuta pork filling of the xiao long bao.
For each order of kurobuta pork dumplings, the price is $18.50, which is on the more expensive side for just a serving of 10 dumplings. However, I was truly amazed by the intricacy of each of the dumplings made.
It was clear how much precision and effort were put into creating a single dumpling as I watched workers folding and constructing dumplings through the front window. I also saw a variety of dumplings being made in addition to the xiao long bao dumplings.
I was surprised to see the variety of dumplings offered at Din Tai Fung. From xiao long bao to shao mai to wontons, all of the dumplings sold could be served with various fillings. Additionally, I appreciated how they had a handful of vegan dumplings.
Price
★★☆☆☆
Taste
★★★★☆
Variety
★★★★★
Kizuki Ramen & Izakaya - Japanese Gyoza and Takoyaki
Kizuki Ramen & Izakaya interior. Photo by Erin Chow ‘25
For a mid-day trip to Kizuki Ramen and Izakaya, the restaurant was filled with a quiet buzz of the post-lunch crowd. Although best known for ramen, Kizuki Ramen and Izakaya also offer a variety of Japanese appetizers. Among these appetizers are pork and vegetable gyoza and takoyaki octopus dumplings.
Pork gyoza. Photo by Erin Chow ‘25
Stuffed with pork and pan-fried, the gyoza had a delightful crunch, and the filling practically melted in my mouth. The soy sauce and vinegar sauce, paired with the dish, enhanced the flavor of the dumplings, adding a tangy, salty flavor. I was also very impressed with this gyoza dish as they came piping hot and very fast after ordering.
Takoyaki octopus dumplings. Photo by Erin Chow ‘25
I also decided to try the takoyaki octopus dumplings, which are a popular Japanese street snack that consists of a wheat flour batter and octopus, topped with bonito flakes, mayonnaise, and a sweet sauce. The filling was extremely creamy, and I enjoyed the crunch of the octopus pieces embedded into the dumplings. The takoyaki cost $9.50 for six pieces, while the pork gyoza was $7.50 for five.
Overall, nothing I tried here was disappointing. Though affordable, Kizuki’s dumpling selection is limited to just two choices; however, I would highly recommend ordering either one (or both!) of these appetizers on your next trip to Kizuki Ramen and Izakaya.
Price
★★★★☆
Taste
★★★☆☆
Variety
★★☆☆☆
LaChona Empanadas y Vinos Argentinos - Argentine Empanadas
Photo by Erin Chow ‘25
LaChona is most known for embodying Argentinian food and wine culture, selling dishes of family recipes and a range of selections of wine from Argentina. The inside was beautifully decorated with colorful artwork and had seating arrangements both upstairs and downstairs. LaChona serves lunch, dinner, and weekend brunch, each with a different menu; I decided to stop in for lunch.
The two empanadas on the left are the abuela chona empanadas. The one on the right is the pollo spicy empanada. Photo by Erin Chow ‘25
The menu for lunch contained an extensive selection of empanada choices ranging from beef and chicken to vegetable empanadas. Each empanada was priced at $8.50. I decided to order the abuela chona and pollo spicy empanada.
The abuela chona empanada was filled with ground beef, potatoes, eggs, and vegetables. With each bite I took, I could taste each of the ingredients, all of which complemented each other quite well. I was also met by the pleasant crunch of the empanada shell, which was flaky and melted in my mouth.
The pollo spicy empanada was equally as delicious filled with shredded chicken breast and ghost pepper. Despite my initial hesitation about the ghost pepper, I enjoyed the subtle spice and tingling sensation it left on my tongue. Each bite had the perfect balance of filling to empanada shell, a delicious ratio.
LaChona’s empanadas were truly amazing, and I know I will be back for more!
Price
★★☆☆☆
Taste
★★★★☆
Variety
★★★★★
All the dumplings were truly delightful, but which dumplings were the best in each category?
In terms of price, the dumplings at Kizuki Ramen and Izakaya were well-priced for the number of dumplings served. For the best taste, I thoroughly enjoyed the flavorful, piping-hot empanadas from LaChona and the simple yet delicious soup xiao long bao from Din Tai Fung. Finally, LaChona had an amazing selection of dumplings with various meat and vegetable fillings for the most variety of dumplings.
Ultimately, Portland’s diverse food scene boasts an incredible range of dumplings, each reflecting its cultural heritage. From the rich and savory Siberian pelmeni at Kachka to the delicate xiao long bao at Din Tai Fung and the crispy, flavorful empanadas at LaChona, every restaurant brings something unique to the table. Whether you’re craving a quick, budget-friendly snack or a meticulously handcrafted dumpling, these Portland spots showcase the variety and richness of dumplings from around the world.