Juicy Dumpling runs on an open kitchen in University City, where flour is mixed and rolled on site each morning and fillings are chopped the same day they're served. Nothing arrives pre-formed: wrappers are rolled thin and hand-pleated, never machine-stamped, and pork shoulder is chosen for its fat balance while vegetables come from named suppliers.
The menu covers the range of a handmade dumpling house. Steamed Pork Buns are pleated into a spiral and steamed in bamboo until the skin turns translucent around pork sitting in its own clear broth, a result of fillings whipped with stock to hold liquid. Steamed Dumplings come in pork scallion, shrimp chive, beef onion, or vegan versions, and the Pan-Fried Dumplings are laid flat and left until one side blisters into a golden crust, served with vinegar and chili oil. Pan-Fried Thumb Buns arrive ten to an order with a lacquered brown base and a mouthful of hot broth inside. The Beef Roll Pancake — braised beef shank and cucumber wrapped in a scallion pancake with sweet sauce — rounds things out. Broths throughout are skimmed rather than thickened, and heat comes from toasted chilies rather than shortcuts.
The menu covers the range of a handmade dumpling house. Steamed Pork Buns are pleated into a spiral and steamed in bamboo until the skin turns translucent around pork sitting in its own clear broth, a result of fillings whipped with stock to hold liquid. Steamed Dumplings come in pork scallion, shrimp chive, beef onion, or vegan versions, and the Pan-Fried Dumplings are laid flat and left until one side blisters into a golden crust, served with vinegar and chili oil. Pan-Fried Thumb Buns arrive ten to an order with a lacquered brown base and a mouthful of hot broth inside. The Beef Roll Pancake — braised beef shank and cucumber wrapped in a scallion pancake with sweet sauce — rounds things out. Broths throughout are skimmed rather than thickened, and heat comes from toasted chilies rather than shortcuts.