At Bunch of Dumplings, we don't believe shortcuts belong on the plate. Each dumpling is hand-folded from scratch — from the dough we roll ourselves to the fillings we season by hand — because the difference between ordinary and unforgettable is measured in pleats.
Bunch of Dumplings was born from a simple conviction: that a dumpling deserves every ounce of attention you'd give a fine meal. We started in a small kitchen in Chicago's Bridgeport neighborhood, determined to prove that handcrafted doesn't mean slow — it means intentional.
Every morning, our dough is mixed, rested, and rolled. Every filling is measured, seasoned, and folded by hand. No machines. No compromises. Just the kind of dumpling that makes you pause mid-bite and reconsider what you thought you knew about comfort food.
We mix our own dough every morning — wheat flour, water, a pinch of salt. Rested long enough to become supple, rolled thin enough to be translucent.
Meat is hand-minced. Vegetables are hand-chopped. Seasoning is measured by feel and adjusted by taste. No two batches are identical — and that's the point.
Each dumpling receives its pleats by hand — no presses, no stamps. The fold seals the filling and creates the structure that makes every bite perfect.
Walk-ins welcome, but we recommend calling ahead for larger orders.
Call (773) 888-1086
