Dumpling Bench moves into stall 3 this Friday after six months on the pop-up counter by the bar (sample).
Three fillings to start: pork and chive, a vegan mushroom and cabbage, and a dumpling of the week. Eight to a portion, steamed or pan-fried, with black vinegar and chilli oil.
They deliver from day one, so you can add a portion to a noodle or curry order in the same bag.