$7 for $14 Worth of Fresh Chinese Cuisine at Po’s Dumpling Bar

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Jump to: Reviews | To Eat or Not to Eat

After its growing popularity as a handy change purse, secret letter receptacle, and alternative hacky-sack, the dumpling has finally made its way into the culinary realm as a deliciously edible envelope. Today’s Groupon marks the evolution of the dumpling with $14 worth of freshly made treats and drinks at Po’s Dumpling Bar for $7. Observe with your taste buds the perfect harmony of this delectable food vessel.

Since removing their family dumpling recipes from within their recipe dumpling, Po and his wife have been thrilling the appetites of Chinese food lovers with their freshly made mouth-amusers. Open for lunch and dinner, Po’s has a menu that begins with its famous open-ended emperor's dumplings and traditional dumplings (stuffed with chicken, pork, shrimp, veggies, or seafood, both $5.95). Outside of dumplings, Po’s is also known for its Chinese boneless fried chicken ($9.95) and its spicy authentic Kung Pao chicken ($9.95). Choose from a variety of classic Chinese dishes, or dip your curiosity into Po’s tasty noodles and rice dishes. With most plates ranging from $9-$13, you can save room for the temptress that is the trio of sweet apple dumplings ($3.95). These lovable bites will remind you that the apple never falls far from the tree because it falls into your mouth, wrapped in bark made out of dumpling.

Food loves to hide in protective blankets. However, Po’s proves that no hamburger bun or taco shell is as charming, chewy, or wholly satisfying as the dumpling. Your old buns will seem strictly utilitarian after the joy of biting into a preciously doughy dumpling and not finding it full of dimes and rare pennies.


Urbanspooners give Po’s Dumpling Bar a roaring 93% approval rating:

  • The food has been nothing short of excellent every time! – MC
  • For my entree, I ordered the steamed dumplings… I tried to pinpoint my favorite, but they all tasted great – SparkleAggie
  • The food was superb. I wish I had been able to sample more items from the menu – Louie D

To Eat or Not To Eat

Food does not want to be eaten. That's why the delicious morsels that fill dumplings hide themselves inside a doughy armor that at first glance makes the dumplings appear to be juggling balls. That's also why pineapples are covered with a spiky, fever-inducing husk and why potatoes are known to emit potent aphorisms when sliced. In fact, the more delicious and sophisticated the food is, the more obstacles it puts up to deter potential eaters—hence, the sharp pincers of lobsters or the threatening note and naturally grown bullet of oysters.

More inexpensive foods also possess a strong aversion to being eaten. How else to explain the dangerous amounts of shelf-life-enhancing chemicals baked right in to most mass-market frozen pizzas? That said, do not be deterred from eating by food's reluctance to be digested. Instead, calmly explain to your food that until man is hurtled from the top of the food chain by hungry, sentient clouds of gas, eating is your prerogative.

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The Fine Print

Promotional value expires Dec 7, 2010. Amount paid never expires. Limit 1 per person. May buy multiple as gifts. Dine-in only. Reservations required Fri, Sat, and Sun. No cash back. Gratuity not included. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About Po’s Dumpling Bar

At the age of eight, Po Hwang learned to craft noodles from scratch in his family’s noodle factory in Taiwan. When he and his wife opened his namesake eatery, Po’s Dumpling Bar, he shared his technical tips with his kitchen staffers, teaching them how to roll and cut dough so that the resulting strips are the perfect size for basket weaving. The crew continues to use the from-scratch products as the foundations for a number of dishes, including sesame-sauce noodles with ground pork as well as noodle soup with sour cabbage.

Meals kick off with starters such as the pork-filled emperor’s dumplings, which Food & Wine mentioned in their round-up of great Kansas City eateries. The chefs enhance flavors without ever using MSG, keeping dishes healthful and free of abbreviations. Hwang can often be found traversing the dining room, sharing stories about the traditional Chinese-American dishes on his menu, such as the general tso's chicken and the country-style tofu. House specialties include boneless poultry, such as fried chicken or marinated duck. The full bar brims with selections of beer, organic wine, and cocktails.

Pos Dumpling Bar

Restaurant, American
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