Kimchi dumplings at Din Tai Fung. | Nick Woo/Eater Portland
It’s hard to argue the comforting power of the humble dumpling. Nearly every culture has some version of a filled, unleavened parcel, whether it’s one of many regional Chinese styles, Japanese gyoza, Russian pelmeni, or Nepalese momos. With a sizable Eastern European population and a growing Asian American population, Portland’s dumpling game has gotten stronger than ever, with several global variations represented within city limits.
While dumplings come in many shapes and sizes, nobody can truly define the boundaries of what is and is not considered a dumpling; it’s as futile as definitively deciding
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