Dough Zone is a household name in dumplings, with a stacked menu of steamed, pan-fried, and boiled dumplings to choose from. The Q-bao (formerly known on Dough Zone’s menu as jian buns) are their greatest contribution to the world, but you also can’t go wrong with their pork xiao long bao, chicken wontons in hot and sour sauce, or anything seared.

This Greenwood spot is one of our all-time takeout favorites, and that’s in large part thanks to their wontons in chili oil that we lie awake thinking about in the middle of the night. They have a white pepper kick, burst of sweetness, just enough spice, and juicy pork that fuses to each dumpling wrapper. Sure, it’s almost impossible not to slightly mangle their structural integrity with one tap of a chopstick, but that doesn’t matter. Order them anyway.

Fighting over the last gyoza at Maneki is a favorite Seattleite pastime of ours, up there with drinking espresso and convincing out-of-towners that the rain really isn’t that bad. These plump potstickers at the oldest Japanese restaurant in Seattle are absolutely delicious, complete with a pan-seared crust, flavorful pork, homemade dipping sauce, and a sweet cabbage salad.

Speaking of oversized gyoza, the ones at Ooink, a ramen shop on Capitol Hill, are also excellent. They’re crispy on the outside and moist on the inside, with chives adding a bright oniony flavor and some diced celery for crunch. You could eat these on their own, or slide them right into your bowl of ramen.

Chiho Bistro is a solid Chinese spot we like for a last-minute meal in Belltown, but you’re there for their excellent lineup of xiao long bao. There’s more variety than any other soup dumpling place in town—you’ve got traditional pork, truffle pork, spring onion chicken, szechuan peppercorn pork, and a vegan soup dumpling stuffed with a plant-based pork substitute. On a particularly crummy day, few reasons exist not to grab a combo basket involving all six types.

This South Lake Union Sichuan spot specializes in noodles, but it's impossible to forget about the dumplings here. There's only one type, and they rule—complete with delicious ground pork and chives, firm dough, and creases meant to catch stray herbs and swirls of hot and sour broth. Said broth pooled at the bottom is so tangy and delicious that we save it as a dip for the noodles.

You're in great hands with any of the dim sum options at Jade Garden, but the pork-stuffed potstickers are our favorites. These dough pouches at this ID institution are huge, have a blistered sear on the top, and require at least three bites to finish. But don't ignore the jumbo prawn dumplings, with their chewy rice wrapper and tender shrimp. Either way, douse them all in some vinegar and Jade Garden's homemade chili sauce.

The buta dumplings at Tamari Bar are small yet mighty. There’s not a ton of pork filling, but it’s quite tasty, and the delicate wrapper ends are the best vehicles for pickled mustard greens, chili threads, and the earthy black garlic oil drizzled on top.

The prize of best chili oil-coated dumplings we’ve had so far in Seattle goes to Chengdu Taste, a Sichuan staple from Los Angeles that recently made its way to the PNW. Their slightly-garlicky chili oil is pleasantly slick, gritty with flavorful crushed peppercorns, and seasons each bite of pork wonton flawlessly.

Nothing at Din Tai Fung will ever be as phenomenal as the dry-fried garlic green beans, but their many different types of wontons, potstickers, and xiao long bao come close. Din Tai Fung is a great move if you want to order a big spread, especially when getting delivery.

For Russian dumplings, Korochka Tavern is the grand champion. This former Lake City bar is now open in Wallingford after changing locations, and a big bowl of their boiled pork dumplings covered in sour cream and a few drops of housemade hot sauce is one of the most comforting dishes you can eat. If you are still mourning the 2015 closing of Vostok Dumpling House, know that these pelmeni are even better. Especially chased with something involving beet-infused vodka.

Sure, Lotus Pond's BBQ pork soup is a massive bowl of broth, chewy egg noodles, and tender hunks of delicious meat. But we're really in it for the shrimp and pork wontons that are also submerged inside. The filling is generously seasoned, and when the wrapper edges get plump with schmaltzy broth, it's a beautiful thing. We also can't get enough of the tapioca dumplings, with their extremely chewy exterior, tasty shrimp and pork on the inside, and fish sauce for dipping.

There’s a large variety of dumpling fillings at this Shoreline spot, from eggs and scallop to pork and fennel—not to mention you can order any of them in potsticker form, complete with a brittle and crunchy cornstarch crust that carpets the entire plate. We’re fans of the pork and chive, as well as anything that comes in a pan-seared bun.

This Lake City spot offers many different types of dumplings, from chicken xiao long bao to pork and eggplant buns, and everything we’ve had here has been delicious—particularly the wontons in chili oil and soup dumplings that we could eat on repeat for weeks. But if you stop by for nothing else, make sure the beef potstickers make their way into your order. The beef’s richness makes them the best dish on the menu.

Annapurna’s stellar peanut chutney and Tibetan momos are a perfect combo—there's something about the creamy, peanutty sauce doused on tasty ground chicken that does it for us. And while everything served out of this glorious basement on Broadway is amazing, our table (or takeout bag) is never complete without these round, meat- or spinach-stuffed momos.