Where to celebrate National Dumpling Day in Philadelphia

Who says dumplings have to look — or taste — a certain way?

Philadelphia restaurants are putting their own spin on one of the world’s most beloved comfort foods ahead of National Dumpling Day on Sept. 26.

From traditional manti and gyoza to soup dumplings and even an Italian-style gnudi, local chefs are proving there’s no one way to make a dumpling. Here’s a look at some of the Philly-area dishes putting a different spin on the bite-sized favorite.

Dear Daphni

Manti Dumplings — Warm tahini yogurt, brown butter, Aleppo and chive.

If you’re looking for a dumpling with a Mediterranean twist, Dear Daphni’s manti bring plenty of flavor to the table.

“We serve a variety of Mediterranean cuisine, including manti, or Turkish dumplings,” says Leo Forneas, Culinary Director of Schulson Collective. “Ours are made with a sweet and spicy Aleppo pepper and brown butter sauce and a creamy tahini yogurt for richness and even more nuttiness.” 

125 S. 20th St., deardaphni.com

Libertee Grounds

Gyoza Sampler — Four lemongrass chicken and turmeric dumplings, plus four tofu, jackfruit, edamame and cabbage dumplings (VG), pan-seared and served with chili oil and truffle ponzu.

Can’t decide what kind of dumpling you’re in the mood for? Libertee Grounds has a sampler for that.

The Gyoza Sampler brings together very different combinations: lemongrass chicken and turmeric, or tofu, jackfruit, edamame and cabbage.

“We created the Gyoza Sampler to showcase the variety of flavors that can be added to our dumplings. Whether you opt for the lemongrass chicken and turmeric, or the tofu, jackfruit, and edamame, you’ll be impressed by the amount of flavor those small pockets can pack,” says Sanil Shah, Executive Chef and co-owner at Libertee Grounds.

1600 W. Girard Ave., liberteegrounds.com

Stina

Lamb Manti — Greek dumplings filled with ground lamb, served with Greek yogurt and Bukovo chili oil.

At Stina, the manti come with a little heat — and plenty of creamy Greek yogurt to balance it out.

“We make our Greek dumplings, ‘Manti’, with seasoned lamb served over thick, sour Greek yogurt and Bukovo chili oil, as the richness of the yogurt cuts the spice of the Bukovo chili oil, a lightly smoked chili oil we source directly,” says Chef Bobby Saritsoglou, owner of Stina.

1705 Snyder Ave., stinaphiladelphia.com

Sampan

Sampan is bringing several different dumplings to the table, each with its own flavor profile.

Edamame Dumpling — Truffle, pea shoot and sake broth.

“Among our variety of dumplings, the edamame dumplings are a house favorite. We add truffle for a burst of umami as you bite into it,” says Leo Forneas, Culinary Director of Schulson Collective.

General Tso Soup Dumpling — Chicken, ginger and garlic.

“This is not your average soup dumpling. Ours strike a balance of sweet and spicy flavors, with aromatic garlic and ginger adding brightness and savory depth to every bite,” adds Forneas.

Short Rib Dumpling — Chili oil, black vinegar and crispy garlic.

“Our short rib dumplings are our richest and most hearty dumplings. Filled with tender, slow-braised short rib and topped with crispy garlic, black vinegar, and chili oil, they’re smoky, and savory,” finishes Forneas.

124 S. 13th St., sampanphilly.com

Southwark

Ricotta Gnudi — Smoky eggplant puree, chicken sausage, oregano, peppers and onions.

“Our menu leans heavily Italian, so our dumpling is of the Tuscan variety: gnudi. We make ours by hand with ricotta cheese and semolina flour, and we serve them alongside chicken sausage, peppers and onions, over a smoky eggplant puree,” says Chef Chris D’Ambro.

701 S. 4th St., southwarkrestaurantphilly.com

Ezme 

Pork Manti — Sundried pepper, shatta confit and preserved lemon.

Ezme’s take on manti combines the richness of pork with bright, spicy and tangy flavors.

“Ezme is inspired by the food and the feeling of the Aegean, especially Greece and Turkey, but we bring our own point of view to it. Our pork manti are a great example. You have the comfort and richness of a pork-filled dumpling, with sundried pepper and shatta confit adding depth and a little heat, and preserved lemon bringing everything to life,” says Chef Antimo DiMeo, Executive Chef and co-owner of Ezme.

“That balance is really important to me. I want the dish to be full of flavor and comforting, but still have that brightness that makes you want another bite.”

625 N. Market St., Wilmington, Delaware, ezmewilmington.com

MORE: Morgan’s Pier Fall Fest returns with pumpkin patch, fall cocktails and more