The Taiwanese-style dumplings found here are artisanal, the wrappers spread out like butterfly wings and stuffed with pasture-raised chicken and organic zucchini or humanely raised pork with bok choy and cabbage. There are also vegetarian options. Sisters Hannah and Marian Cheng and their team can't make them fast enough, they've proved so popular in the East Village. If you're catching a movie next door at the Village East Cinema it may influence whether you order them boiled (a five-minute wait) or pan-fried (10–15 minutes). A "secret" vinegary dipping sauce is light and tangy, the recipe closely guarded by the sisters who learned it from their mother, Mimi. Sustainability in every way is their focus, from the ingredient sources to the compostable dinnerware to the reclaimed wooden counters, picnic table and benches.