Many people know this bare-bones mainstay by its nickname, Mama’s Dumplings, and for good reason—the freshly folded and pinched bundles, sold by the dozen and steamed or pan-fried to order, are delightful whether stuffed with shrimp and chive, pork and cabbage, or beef and celery. Pro tip: Order an uncooked bag to stick in the freezer for when the inevitable craving strikes later. Also good: Mama’s special dumpling; green-onion pancake; Beijing soy-sauce noodles.
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.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
