Wonton Regard

Photos by Heath Robbins
Styling by Jessica Weatherhead/Team

Steamed shrimp dumplings
YoMa, $7.50

Foie gras–shiitake shumai
Blue Ginger, $16

Sweet-potato dumplings (served with sriracha fried rice)
Mei Mei Street Kitchen, $7.50

Takoyaki (octopus dumplings)
Bon Chon, $7

Mama Chang’s pork-and-chive dumplings
Myers + Chang, $11

Chicken-and-mushroom dumplings
Empire, $12

Steamed shrimp dumplings (har gow)
Winsor Dim Sum Café, $3.15

Shrimp shumai with sweet-and-spicy mustard
Red Lantern, $9

Szechuan cho-show (a.k.a. chao shou, or spicy wontons with sesame paste)
Jo Jo Taipei, $7

Foie-gras gyoza with pink peppercorns
O Ya, $18

Szechuan pork dumplings with roasted chili vinaigrette
Sichuan Garden, $5.50

Peking ravioli
New King Fung Garden, $4.50/$6.25

Taiwan-style pan-fried dumplings
Dumpling Café, $7

Edamame dumplings
Haru, $8.50

Braised-short-rib-and-Chinese-celery pot stickers
Blue Dragon, $9

King Crab dumplings
Haru, $9

DID YOU KNOW?

 The term “Peking ravioli,” widely used instead of “pot stickers” on Chinese menus, was coined by the late Cambridge resident Joyce Chen in 1958, in order to introduce dumplings by equating them with a more-familiar food.

For more on Asian cuisine in Boston, check out our complete guide to Asian cuisine: Umami Rising.