Thrillist

"It’s this must-order classic -- tender pockets filled with gingery minced lamb and sweet summer squash -- that remains tops in our book."

Lonely Planet

"Don't miss the flavor-packed dumplings (try the pork with dill or the lamb and green squash)."

Tasting Table

"This tiny jewel turns out mind-bogglingly juicy lamb and squash dumplings in chewy steamed wrappers. They pack enough savory, meaty flavor to down plain, but the stall's grainy house-made chile oil is a fine addition."

Robert Sietsema

"Savory dishes are only a prelude to the main reason for the stall, which is dumplings. Hand-fashioned as you watch, these are short, squat, and satisfying, in many ways the opposite of the delicate dumplings of the dim sum service. Many fillings are offered in a sign displayed above the counter, including pork with chives, lamb with green squash, beef with turnips, seabass, and pork with Chinese celery."

Chris Crowley

"It’d be a shame to neglect the house dumplings, with skins that are substantial but never too thick and fillings that go well beyond pork and chives. There’s the incredibly juicy, meaty lamb and green squash; pork with invigorating pickled vegetables or celery; and a thoughtful vegetable dumpling that’s stuffed with vermicelli, egg, and chives. It puts to shame the pedestrian alternatives peddled around the city."

Max Falkowitz

"All of Tianjin's dumplings have delicate skins ready to burst at slight provocation, but this variety does the most justice to that dough with fall-apart tender lamb and a balance of sweet, savory, and gamey flavors. The dumplings are enhanced, not overwhelmed, by a touch of the house garlic sauce laced with sesame oil."

Josh Beckerman

"I will tell you that the lamb and green squash dumplings at Tianjin Dumpling House are sensational. They had a great lightness to them, airy, beautiful, perfect. A hidden gem in a basement. A treasure. Pure dumpling magic!"

Joe DiStefano

"The lamb and green squash dumplings at Tianjin Dumpling House were a revelation when I first tasted them years ago. The tiny packages filled with lamb emit a puff of ovine aroma and burst with juices when bitten into."

Brian Hoffman

"They arrived piping hot, beautifully constructed and with a never-ending layer of steam emenating from their skins. Their bellies consisted of ground up lamb that was peppery and flavorful without being overwhelmingly gamey or fatty. Alongside, were chunks of green squash that added a nice texture and slight sweetness. These were good and unique dumplings, mighty tasty."

Priya Krishna

"The Absolute Best Dumplings in NYC: Tianjin Dumpling House - Lamb and squash might not seem like the most intuitive pairing - but the richness of the former and the sweetness of the latter mesh together perfectly in a dumpling. The team behind Tianjin Dumpling House has it perfected -- from the fatty, peppery lamb to the soft dumpling skin to the ideal ratio between wrapper to filling."