DUMPLING CRAWL
Dumpling Crawl - May 2nd, 2026
The idea was born on a winter morning on the Lower East Side, over coffee and baked goods with a friend. As I thought about my next "crawl," dumplings came to mind. Not just the ones tucked into Chinatown, but dumplings in all their universal forms. Across cultures and continents, we have all reached the same conclusion: wrap something (or sometimes don't) in dough and share it. Whether pinched, folded, or dropped into broth; fried, steamed, or baked, dumplings are the ultimate comfort food. They are economical, nourishing, and perfect for passing around a table or savoring on a bustling street corner.
In many ways, dumplings capture everything food means to me - a way to connect, celebrate culture, evoke emotion, and even a reminder of the economic and social forces that shape our meals. At a time when cultural differences have been treated as sources of division, I also wanted to use dumplings to celebrate how much we share and the foundational role that immigrant communities have played in building New York City. Born from leftovers and necessity, dumplings have spread across the world through trade routes and independent invention. They have found their way into both small shops and upscale restaurants, appeared in times of war and celebration, and taken on more forms than most people realize. Wontons, gyoza, tortellini, empanadas, pierogis, the humble Uncrustable, but also unfilled varieties like chicken and dumplings, muthia, and gnocchi, are all part of the same larger story. The scope of dumplings is enormous, and the challenge for me then became turning something so broad into a cohesive experience.
After months of planning, cold emails, coffee shop research, and journaling on the A train, it all finally came to life on May 2nd, 2026. I am proud of what it became, but more than anything, I am grateful I had the chance to share it with some of my favorite people.
The Lecture:
At 4:00 PM on the big day, I kicked things off with a presentation in my relatively small, living room-less apartment. My friends crowded on the floor of our kitchen space as I talked through dumplings: the types, the history, the reason they exist, why I chose them, and the stories behind the places we were about to visit. This was also when I distributed personalized chopsticks, "dumpling passports," and pens to document the journey.
The Route:
My goal was to create an experience that showcased the diversity of New York City dumplings, while still keeping everything walkable. I chose the East Village and Lower East Side for both its variety and proximity, settling on four stops: Veselka, Titi’s Empanadas, Deluxe Green Bo, and Fomo Momo.
Ahead of time, I connected with the owners and managers at each of these restaurants to confirm logistics. However, in the process, I found myself building relationships that led to some truly special collaborations. At Titi’s, I worked with the owner, Jesus, to create an “Empanada of the Week”: a Chana Masala empanada inspired by my mom’s very own recipe. Spending four hours cooking with him on a random Wednesday night to build an empanada that blended our cultures will forever be one of my favorite memories. At Deluxe Green Bo, I sat down with the owner, Eric, to learn about the restaurant’s history and the regional diversity of Chinese dumplings. And at Fomo Momo, working with one of the founders, Impreet, I gained a glimpse into the incredible passion and hustle behind her business (run by two south-asian women balancing full-time tech jobs).
The Crawl:
As thirty of us stepped out of my apartment onto the streets of a surprisingly warm Saturday afternoon, I watched my vision come to life.
We started with Veselka’s heavy and comforting pierogis (beef, potato, arugula and goat cheese) at a table in Tompkins Square Park, basking in the sun. From there we moved toward Titi's, and seeing my friends line up for the Chana Masala empanada that Jesus and I had built together felt like its own kind of payoff (I even had my very own sign that I will be keeping for eternity). As we continued south, the architecture shifted and the languages on the storefronts changed. By the time we were crowded around tiny buns, jiaozi, and the best chili oil at Deluxe Green Bo, and then passing around paneer makhani momos at Fomo Momo, I felt exactly what had drawn me to this idea in the first place. New York showed its true colors as a city built on the grit and love of people who brought their cultures with them and planted them on every street corner.
Beyond this, seeing friends from entirely separate chapters of my life collide over shared napkins and wrapped morsels was incredible. I was enthralled by the conversations, the blending of friend groups, and the ease with which people from various parts of my life connected.
I am still overwhelmed by the amount of love, joy, and excitement this project (both planning and executing it) has brought me. I may need to take a break from dumplings and planning crawls for the sake of my sanity, but I know I will be back. I have always loved dumplings, and I always will; especially because of the people I have been lucky enough to share them with.
<3 NJP
