Here is a great guide to dumplings in Flushing from Place Studies, a site devoted to travel experiences. As the writer Jamie points out, the neighborhood has surpassed Manhattan’s Chinatown as the nation’s largest Chinese population east of the Rockies—ergo, has become a dumpling paradise.

The tour contains a smorgasbord of dumpling types, so study up first:

• Jiaozi are usually horn-shaped, with a thick, chewy skin and a flat bottom, then steamed or fried and eaten with a soy sauce/vinegar/chili sauce.
• Wan-tans have a thin skin, are rounder in shape, and are usually served in broth.
• Steamed dumplings are known as zhengjiao, boiled are shuijiao, and pan-fried (or “potstickers”) are guotie.
• Cantonese-style dumplings, commonly seen in dim sum, are collectively gau. They are usually wrapped in a translucent rice skin and steamed.

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