Dump City Dumplings

So here I am, at Ninkasi, with a few friends.
I’m starving — internally debating our exit plan and figuring out I can convince everyone to head somewhere ASAP for dinner. But everyone is having a good time, so my first plan fails. So I go with the next best plan — Dump City Dumplings (hey, it’ll hold me off for a while?)
It’s a novel concept. Pad Thai dumplings… Four cheese pizza dumplings… I dig the effort. But overall, it’s just. umm…not that great. I wouldn’t really consider them «dumplings» either, it’s more of like a baked «bao» filled with stuff. Quality is average, and it’s a whole lot of carbs.

All I can say is YUM!

Great snack after 80’s night at John Henry’s, owner is super chill.

Dumplin fight!
Open on busy bar nights and parked across the street from Cowfish and competing vendor Hott Buns Baozi, Dump City Dumplings is the new cart on the block.
These are not the buns you’re used to eating at dim sum restaurants or Sunrise Market, those pillows of soft, white dough filled with a small dollop of something sweet or savory. Here, the dough is thin, forming a shell for them to cram in as much filing as possible.
On the menu this week: Chinese bbq pork, Pad Thai noodles, meatball marinara, Mediterranean lamb and four-​cheese pizza. Price is $ 3 for one or two for $ 5.
I tried the Chinese pork, and it was fine. I also had the lamb, which was a little dry and lacked the feta and onions as promised; it had great flavor nonetheless.
Reid hands you the buns. He has bright eyes, a constant smile and is extremely friendly. Yeah, I’ll come back — I’m only human people.