This brightly-fronted Kreuzberg joint, opened in summer 2018, sparks curiosity not only due to its tongue-twisting title, but also on account of its original concept. The creative minds behind DingsDums Dumplings, Ann-Kathrin Wohlrab and siblings Mauritz and Jilianne Schröder, fill their dumplings with salvaged ingredients, which — though still perfectly edible — would otherwise have been thrown away due to oversupply or a mere flaw. Spontaneity and creativity therefore set the tone of the menu, giving rise to unusual and delicious fillings like feta kimchi, guinea fowl curry or coconut rice pudding with apple sauce. As the type and quantity of the produce varies daily, there’s no guarantee of any one flavor’s availability — instead, this sustainably-minded concept offers the pleasure of continual surprise. (Text: Lisa Staub / Photos: Pamina Aichhorn)
DingsDums Dumplings, Wiener Str.34, 10999-Berlin Kreuzberg; map
Thu-Sat 12-24h
