That the dumplings at Mount & Bao are delightful comes as no surprise, given the overlap in ownership with Little Ting’s Dumplings in Greenwood. Best steamed, but also available pan-fried, the dumplings come in many varieties, from pork and fennel to beef and onion to tofu and carrot. This Lake City shop also offers delicate xiao long bao and sheng jian bao.

Fans flock to this well-known chain for baskets of xiao long bao made with Kurobata pork. 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 gorgeous choice amidst a wider selection of dumplings, buns, and wontons.

You never know what kind of dumplings you might see on Revel’s menu (breakfast sausage wontons and shrimp and bacon wontons appear on occasion, while dumplings with sweet corn, black bean and coconut were a previous favorite), but the mainstay has been short rib wontons with chili oil and fried garlic. The meat is seasoned and ground in-house, and the chili oil is seductively smoky while the garlic is nice and crunchy.

Annapurna, which serves Tibetan, Nepalese, and Indian food, is the place to go for spinach momo. These Tibetan-style dumplings are vegan and 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. You can also find tensing momo, a dumpling with a chicken filling.

The Hue dumplings known as banh bot loc are made from tapioca starch. Translucent and chewy, they’re filled with shrimp and pork and garnished with ground shrimp and green onions. Dip them into Huong Binh’s savory nuoc cham sauce that’s sweet, spicy, potent, and pungent. (If you want to grab and go, you can also find banh bat loc at the Vietnamese delis close to Huong Binh in Little Saigon.)

Khao kriab pak mor, or steamed rice skin dumplings meticulously made to order on a griddle, are the namesake dish and inspiration for E-Jae Pak Mor in the Chinatown-International District. The pak mor yuan are a little larger than the ones you’d find on the streets of Thailand, filled with seasoned pork and delicious when dipped in a minty, herbal sauce. If a supersized version sounds tempting (yes, this may be more wrap than dumpling), the pak mor rab rae adds fish cake, vermicelli noodles, and vegetables to the ground pork filling and gets topped with an egg.

On the menu, the description for Momosan’s pork gyoza reads simply: “pan-fried pork dumplings served with scallion ginger.” But these gyoza are pretty special. They come sizzling in a small Staub cast-iron rectangular pan, the captivating brown color indicating perfection in searing to a crisp texture. You can get soy sauce, but you might not need it, as the scallion-ginger topping is that good.

You can find mandu at many of the Korean restaurants in the Seattle area, but you’ll find a slew of different dumplings at Korean-Chinese MyungIn Dumplings in Federal Way. There are a variety of steamed and fried dumplings, including a spicy steam roll dumpling with pork and shrimp, but the specialty of the house are the “King” steamed dumplings filled with pork and vegetables or the tantalizing pork and kimchi.