Authentic Farm-to-Dumpling Dishes in the East Village.
Owner Yuan Lee opened Drunken Dumpling as an homage to authentic, traditionalist Xiao Long Bao (soup dumplings) and Jiaozi (pot stickers) elevated by locally-sourced, seasonal ingredients. Home to the first XL XLB, an extra-large pork dumpling filled with combined homemade chicken, pork and vegetable soup broth and flavored by a seafood medley. The restaurant is a family affair with Lee mother’s Qihua Guan serving as Executive Chef.
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