Dough Zone is a household name in dumplings, with a stacked menu of steamed, pan-fried, and boiled dumplings to choose from. The Q-bao (formerly known on Dough Zone’s menu as jian buns) are their greatest contribution to the world, but you also can’t go wrong with their pork xiao long bao, chicken wontons in hot and sour sauce, or anything seared.

Fighting over the last gyoza at Maneki is a favorite Seattleite pastime of ours, up there with drinking espresso and convincing out-of-towners that the rain really isn’t that bad. These plump potstickers at the oldest Japanese restaurant in Seattle are absolutely delicious, complete with a pan-seared crust, flavorful pork, homemade dipping sauce, and a sweet cabbage salad.

Annapurna’s stellar peanut chutney and Tibetan momos are a perfect combo—there's something about the creamy, peanutty sauce doused on tasty ground chicken that does it for us. And while everything served out of this glorious basement on Broadway is amazing, our table (or takeout bag) is never complete without these round, meat- or spinach-stuffed momos.

The buta dumplings at Tamari Bar are small yet mighty. There’s not a ton of pork filling, but it’s quite tasty, and the delicate wrapper ends are the best vehicles for pickled mustard greens, chili threads, and the earthy black garlic oil drizzled on top.

The prize of best chili oil-coated dumplings we’ve had so far in Seattle goes to Chengdu Taste, a Sichuan staple from Los Angeles that recently made its way to the PNW. Their slightly-garlicky chili oil is pleasantly slick, gritty with flavorful crushed peppercorns, and seasons each bite of pork wonton flawlessly.

You're in great hands with any of the dim sum options at Jade Garden, but the pork-stuffed potstickers are our favorites. These dough pouches at this ID institution are huge, have a blistered sear on the top, and require at least three bites to finish. But don't ignore the jumbo prawn dumplings, with their chewy rice wrapper and tender shrimp. Either way, douse them all in some vinegar and Jade Garden's homemade chili sauce.

Nothing at Din Tai Fung will ever be as phenomenal as the dry-fried garlic green beans, but their many different types of wontons, potstickers, and xiao long bao come close. Din Tai Fung is a great move if you want to order a big spread, especially when getting delivery.

Speaking of oversized gyoza, the ones at Ooink, a ramen shop on Capitol Hill, are also excellent. They’re crispy on the outside and moist on the inside, with chives adding a bright oniony flavor and some diced celery for crunch. You could eat these on their own, or slide them right into your bowl of ramen.

For Russian dumplings, Korochka Tavern is the grand champion. This former Lake City bar is now open in Wallingford after changing locations, and a big bowl of their boiled pork dumplings covered in sour cream and a few drops of housemade hot sauce is one of the most comforting dishes you can eat. If you are still mourning the 2015 closing of Vostok Dumpling House, know that these pelmeni are even better. Especially chased with something involving beet-infused vodka.

Sure, Lotus Pond's BBQ pork soup is a massive bowl of broth, chewy egg noodles, and tender hunks of delicious meat. But we're really in it for the shrimp and pork wontons that are also submerged inside. The filling is generously seasoned, and when the wrapper edges get plump with schmaltzy broth, it's a beautiful thing. We also can't get enough of the tapioca dumplings, with their extremely chewy exterior, tasty shrimp and pork on the inside, and fish sauce for dipping.