Little Ting’s sets the standard for boiled dumplings in the Seattle area, but the pan-fried pot-stickers are great as well. The dumplings here (and at the Bellevue location) come in many varieties, from pork and fennel to chive and scallop to sea cucumber and pork. There are also occasional specials, such as sea urchin dumplings.

Fans flock to this well-known chain for baskets of xiao long bao (called “Juicy Dumplings” on the menu). They’re fantastic, even if they lack the tell-tale droop and hot broth found at DTF’s home in Taiwan. The shrimp and pork shao mai, which carry the combined flavor of land and sea, are another absolutely gorgeous choice.

Revel’s dumpling menu changes frequently (past versions have included sweet corn with black bean and coconut, as well as shrimp and bacon with pickled ginger and cilantro). The mainstay short rib dumplings with pickled shallot and scallion are recommended, dipped into any of the four sauces in the restaurant's terrific condiment tray.

Annapurna, which serves Tibetan, Nepalese, and Indian food, is the place to go for spinach momo. These Tibetan-style dumplings are vegan, filled with spinach and aromatic spices. Best of all, they come with peanut (slightly spicy), sesame (slightly sweet), and tomato (slightly tangy) chutney sauces, offering a variety of flavors to enjoy.

Crowds come to the counter of Xiao Chi Jie for the fried soup dumplings known as sheng jian bao. Massive pans facilitate the production of large numbers of these juicy pork buns, crisped on one side and topped with black sesame seeds and a sprinkling of green onions. Wonderful but certainly messy, diners eat these explosive dumplings at their own risk.

The brightly lit Szechuan Noodle Bowl might be best known for its big bowls of soup, but there’s also a solid selection of dumplings on hand. The top pick? Pot-stickers. They’ve got the basic filling of ground pork, napa cabbage, ginger, and garlic, but they’re unusually long (three-biters) and perfectly pan-fried.

There’s a good reason why so many people have been squeezing into Mike’s Noodle House for all these years: The restaurant's wonton and sui-kau soup offers the boldest broth in the area, the perfect bath for the high quality dumplings.

They might not technically be dumplings, but the spicy wontons at Gourmet Noodle Bowl are delicate, wonderful, and close enough to make an exception. These beauties are filled with shrimp and pork, and bathe in a flavorful chili sauce — a perfect side to a choice of noodle bowls.