Really, there are no duds among the 30-odd dumpling varieties at this Chinatown mainstay. But the lamb and coriander – chubby, juicy dumplings with ground meat and fresh coriander deftly tucked into delicate hand-rolled wrappers – make an excellent entry point. While steamed or boiled are also options, pan-fried is the move: A starch slurry poured over the dumplings during frying transforms into a lacy “skirt” that adds a magnificent crunch. $18.99/dozen. 2002 S. Wentworth Ave., Chinatown