Dumplings of Fury

This is basically a must go to if you're in the area you basically have to go.
They have lychee flavored Moscow mules.
They have fried chicken on noodles.
Pork pulled pork, fried chicken, vegan alternates for almost every dish there.
You basically have to go.
I'm telling you right now do not go by this place and not eat there.

Very friendly staff and restaurant is kept clean.
I got the schezhuan noodles which were not bad.
I’d rate it 7/10.
I also got the garlic and mushroom dumplings, also a 7/10.
The one I loved most was the tofu bao 10/10 so delicious.
And big! Will definitely be back to try some meat options next!!

A nice concept held back by the lack of a standout item. Din Tai Fung is known for their soup dumplings (Xiao Long Bao), though, Supreme Dumplings make a better product.
DTF is also known for their green beans, and no restaurant to my knowledge has ever topped theirs. Taiwanese dumpling houses are fairly common in Bellevue.
West Seattle only has this last remaining Chinese-ish restaurant, which is quite unfortunate (Lee's Asian is greatly missed). To start, the good: the fried pot stickers are tasty, though, a bit light if you're coming from Lee's.
The sauce seems to be hit or miss.
On the first visit, it was balanced and sweet.
On the second visit, no sweetness. The Pork and Shrimp Chili Wontons (Suanla chaoshou) are severely lacking in toasted corriander, sweetness, cilantro flavor, and MSG punch in the sauce.
The wrappers are thicker, but the dough tastes more homemade than most places, with a nice chew and bounce. To their credit (and higher prices), the filling in these is very generous, which is appreciated.
I would just like to see the sauce revised.
Some sugar, white pepper, corriander powder, and Lao Gan Ma would go a long way. The Szechuan Noodles were very bland to me, and the chicken was a bit under-seasoned and dry.
I've never been a huge fan of these noodle dishes, but my preference to improve upon it would be a better sauce (XO chili oil, or Kecap Manis, to balance it). The Pork Belly Bao (Gua Bao) needs more sugar and should be sliced belly (fat intact), with sugared peanuts and more chopped mustard greens.
As it stands, this is more of a vinegar-heavy Filipino Pork Adobo.
Not bad, just not an accurate recreation of the dish (though, the pickles were nice). The KFC Wings were cornstarched beyond reason and could've used some flour for chew.
I'd like to see the breading revised, and like most other items, some balance with added sugar.
The Gochujang sauce isn't bad, the wings just need more of it (better breading for it to stick and saturate) with more sugar. The Beef Jiaozi has never been a dish I've enjoyed, and I found the filling to be of a mush texture with a very one-note savoriness to them. If you've noticed a reoccurring theme here, it's because Taiwanese and Korean street foods are heavy in sugar, and it doesn't make sense to produce these dishes without the sweet component.
Everything on the menu needs additional sweetness balancing, and it would be nice to see some Milk Tea options (even canned or bottled). If you do ever decide to get into the boba game, please be sure you boil them in brown sugar syrup (Tiger Milk Tea is a classic). Sure, sugar is bad for us.
So are fried foods, salt, shrimp, pork, and just about everything else delicious.
YOLO. This place could be really great with some recipe tweaking.
As it stands, it's okay and worth trying for certain items.
It just needs to pick an identity, or at least be faithful to the various different Asian cuisines represented on the menu.