An ordinary dumpling can be a pretty wonderful thing, providing a measure of satisfaction few foods can reach. A very good dumpling? That’s cause for celebration. This hole in the wall—sometimes called Mama’s Dumplings—in the heart of northern Rockville’s new Chinatown produces some of the area’s most irresistible dumplings. The beef-and-celery, pork-and-chive, and shrimp-and-chive were standouts on a recent visit. The bowls of Szechuan noodles and Beijing noodles (both handmade) were every bit their equal.
This appeared in the July, 2009 issue of The Washingtonian.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
