Wine Pairing with Dumplings: A Guide to Perfect Combinations

Wine pairing with Asian cuisine can seem intimidating, but the principles are straightforward. At Ugly Dumpling, we've experimented extensively with pairings and can guide customers toward excellent combinations. Soup dumplings with their savory broth pair wonderfully with light white wines like Pinot Grigio or Albariño. The acidity in these wines cuts through the richness of the broth. For pan-fried dumplings with their slightly crispy exterior, we recommend Riesling, which offers subtle sweetness to balance the umami. Our orange chicken pairs beautifully with off-dry Rieslings or lighter reds like Beaujolais. The wine's fruitiness complements the citrus notes in the sauce. Our rich, savory dishes pair well with full-bodied whites like Chardonnay or light reds like Pinot Noir. Umami-rich dishes call for wines with body and acidity. Sparkling wines are surprisingly versatile with dumplings—the bubbles and acidity work with almost anything on our menu. For customers who prefer beer, we recommend crisp lagers or wheat beers that don't compete with delicate dumpling flavors. Avoid heavy, hoppy beers that overpower subtle seasonings. Tea is also an excellent pairing option. Green tea or white tea complements dumpling broths beautifully. The antioxidants in tea are also considered beneficial for digestion. Many customers enjoy oolong tea with our menu—the tea's complexity pairs well with our savory dishes. Ultimately, the best pairing is what the individual customer enjoys most.