Excited by Jefe's post, I went straightaway tonight to try these out. There are some decent dumplings to be had around town, but greatness and variety are lacking. These generally made up for both. I warped right back to my student days in Beijing.
Walked in around 5 or so, and ordered three different types--lamb with cilantro, pork with chive, and beef with onion. The lamb was pricey, eight or nine bucks, while the others were six or so bucks each order. The orders were sizable, and well-rendered. Clearly these were hand-made--when I ordered them to go, they quoted a ten- to fifteen-minute wait. I contented myself with some lamb kebabs from next door (yes, still kick-ass). They were ready in about ten, and off I went. Before leaving, I was made to try one to make sure they were good, and warned that if I wasn't careful they could burn my mouth from the liquid. They were superb fresh, and ought best to be eaten on the spot. Still, I live close, and made the short trip home, were they were still just fine.
The skins are pretty delicate, on par with any of the best dumplings I've had, at homes or in restaurants. They taste simple, look simple, feel just right. The fillings were good. As for any subtlety, I think that comes from a lack of ginger. These rely on meat tasting like it's supposed to, and a complementary vegetable. The lamb and beef stuck out to me the most, perhaps because I'm most used to pork. I haven't had good lamb or beef dumplings since I last went to China, and these scratched the itch. Lamb and cilantro were bold, easily identified, and good. Beef was the same. Pork was good, too, and the most soup-y, though the thin skins easily tore by the time I got home. Regardless, these were homemade, cheap, and plentiful, and will no doubt be in my regular line-up. They deliver, too, apparently. Between this and Lao Pi, I'll be eating there more often.