The story
Nestled on Piccadilly in Hanley, Little Dumpling King has earned a rave 4.8-star rating by fusing Scottish and Asian flavors with creative flair. “WHY is the food in Stoke SO good?!” exclaims Only Scrans, pointing to the passion and precision behind each dish. This hidden gem offers a smart small-plates menu that surprises at every turn.
Standouts include the inventive haggis dumplings, delicate halibut crudo, and boldly flavored lamb belly skewers. Each plate showcases a thoughtful blend of traditions, making this Stoke-on-Trent spot a must-visit for adventurous eaters. The kitchen’s commitment to quality shines through in every bite.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 3 dish mentions say about the food
Scrans calls the halibut crudo a revelation, praising its delicate balance. The overall vibe is one of quiet, refined surprise at this humble spot’s elevated cooking.
“This is the halibut crudo. The halibut is cured in salt, sugar, and soju for about 24 hours. It's served with soy sauce, vinegar mix, togarashi, house-made chili oil, and a little Japanese mayo on top. It just melts in your mouth – so soft and beautiful. If I left it on my tongue, it would dissolve.”
What creators say
1 creator has covered Little Dumpling King. Most active: Only Scrans
A creative dumpling and small-plates restaurant in Stoke-on-Trent that fuses Scottish and Asian flavors, with standout dishes like haggis dumplings, halibut crudo, and lamb belly skewers, all made with passion and precision.
Dishes mentioned
Haggis Dumpling
I've got haggis dumplings. Never seen haggis in a steamed dumpling before. It works really well – massive umami flavors, a proper flavor bomb. They sit in a bowl with soy, vinegar, chili oil, chives, and crispy fried onions for texture. If you've never had haggis, it's a really deep, rich, peppery flavor. Mixed with all the Chinese and Asian flavors, it's immense.
Halibut Crudo
This is the halibut crudo. The halibut is cured in salt, sugar, and soju for about 24 hours. It's served with soy sauce, vinegar mix, togarashi, house-made chili oil, and a little Japanese mayo on top. It just melts in your mouth – so soft and beautiful. If I left it on my tongue, it would dissolve.
Lamb Belly Skewer
The lamb belly skewer is braised in soy water with garlic, then grilled. The fat renders perfectly – it's so soft on the inside, crispy on the outside with a gorgeous char. It's like crack. It's unbelievable.
