Dumpling House

On our way home from Northwestern Basketball Camp, we stumbled upon this small but tasty spot right on campus in Evanston. Ordering can be a little confusing with the electric board, but the staff at the front counter are helpful, and there is a bulletin board with useful suggestions and options. Service was a bit inattentive at first, but it was easy to get their attention when needed.

The food was flavorful, though a few items seemed like they might have been frozen rather than fresh that day. Still, everything was delicious. The hot and sour soup had a rich, dark Chinese broth with brown seaweed I had not tried before. It was deeply savory yet light. The shu mai and steamed shrimp dumplings, my son’s favorite, went down really easy.

The space is tiny, with only eight chairs, one long bench, and a shared table. They only had one of the four listed desserts available, but the sesame mochi fried balls were steamy hot, chewy, and absolutely delicious. For a quick, authentic, and satisfying bite when you are in the area, we will definitely be back.

Historical Info on Dumplings

• Origin: Dumplings (饺子 jiǎozi) are believed to have been invented over 1,800 years ago by Zhang Zhongjing, a famous physician from the Eastern Han Dynasty.

• Purpose: Originally used as a remedy to treat frostbite in winter, they were filled with warming herbs and meats.

• Symbolism: Dumplings are shaped like ancient Chinese silver ingots and are traditionally eaten during Lunar New Year to symbolize wealth, family unity, and good fortune.

• Spread: Over time, dumplings evolved across regions into various forms: boiled, steamed, or pan-fried, and fillings adjusted to local flavors.