Is there anything more comforting than a dumpling? They’re literally little pillows of sustenance, bursting with flavor and draped in a blanket of sauce. Or, at least, the ones at Hey Dumplin are.
On a recent visit, we were blessed with no fewer than five plates of tender dumplings—a variety of the three options: Classic Pelmeni with beef, pork, and veal; Potato Vareniki; and Chicken Pelmeni—in sauces ranging from traditional butter to sweet chili soy. This is one of the brilliant things about the menu at Hey Dumplin: they keep it simple with the dumplings themselves, then offer 12 sauce options that take you from Eastern Europe to Italy and even Southeast Asia.
Photograph by Anne Godenham
“Most of us grew up eating dumplings simply, with butter and sour cream, and sometimes vinegar depending on the household,” Owner Oleg Vetkov says. “What we’ve done at Hey Dumplin is start with that foundation and reintroduce it through fresh sauces and sides that reflect both tradition and creativity…What’s surprised me most is how many people with Eastern European backgrounds have come in expecting a traditional experience and left with something totally different in the best way.”
The sides hew a bit more traditional, but they still carry that contemporary flavor; the menu offers 11 different veggie Zakuski, all of which are pickled or marinated. We tried the Classic Pickled Veggies, The Carrot Salad, the Beet Salad, and The Marinated Tomato—all were delicious, but the tomato was a revelation.
Photograph by Anne Godenham
“I find myself reaching for the zakuski more often than not,” says Vetkov. “A plate of carrot salad, beets, and marinated mushrooms is my usual go-to. It’s flavorful, balanced, and reminds me of how I grew up.”
Whatever you do, don’t forget to save room for dessert: the Tzar Tea Creme Brulee was another surprise stunner, creamy and rich (as expected) but also packing a startling punch of rich black tea that went far beyond the usual infused dessert. It was incredible, outshining even the delicious Medovik Honey Cake to steal the show.
Photograph by Anne Godenham
Vetkov got his start in catering and production, and spent years serving and wholesaling dumplings at various events and venues—during that time, he paid close attention to which flavors and sauces were getting the best feedback, and he also built relationships throughout the industry. Thus, when he opened Hey Dumplin, he was prepared on all fronts: “My goal wasn’t to just open another restaurant. It was to create a business that could operate consistently and sustainably, built on systems that allow us to serve high-quality food with efficiency.”
Photograph by Anne Godenham
With the help of a few close friends and colleagues—from culinary school classmate Charity Caldwell’s influence in the kitchen to friends who’ve helped with branding, design, and social media—Vetkov seems to have met that goal. A visit to Hey Dumplin might be as quick as an online order pickup or as leisurely as a long lunch with a friend, but either way we found the process seamless, the space charming, and the staff efficient yet mellow.
“To me, it’s not just about making great food,” Vetkov says. “It’s about building a kitchen culture that supports people, minimizes burnout, and keeps the energy up even when things are busy. My favorite way to sum it up is: ‘It just works, and it also happens to taste good.’”
After trying more dumplings and sauces in one meal than I ever had before, I can certainly agree with that! 1263 Barkley Blvd., Ste. 102, Bellingham, 360.684.3870, heydumplin.com
