This modest Korean-style Chinese restaurant serves extra-large dumplings that are neither specifically Korean mandoo nor Chinese jiaozi. Fist-sized and stuffed with either pork and cabbage or a blend of veggies, mushrooms and glass noodles, they can be steamed or pan-fried; we found them less breakable when fried. There are hand-cut Korean noodles on offer, too, so bring home some jajangmyeon, or black bean noodles, to go with your leftover dumplings.