At this Szechuan-focused restaurant, the dumplings typically come filled with pork and bathed in a chili oil or spicy soy-based sauce that highlights the region’s love of heat and aromatics. Compared with milder versions, these dumplings emphasize the pairing of a simple, juicy filling with a powerful, layered sauce involving chilies, garlic, and possibly Sichuan peppercorns. The wrappers are slightly thicker to stand up to the sauce, so each piece has an enjoyable chew that absorbs some of the spice and oil. A local dumpling crawl feature includes this spot among its essential stops, noting its dumplings alongside the restaurant’s other spicy specialties.