Portland's food scene is sizzling with the 10th anniversary of its Dumpling Week, a fill-your-face fest spanning February 4 through February 10. Over 50 local eateries are dishing out dough pockets from all over the culinary map, embracing flavors from Russia to Thailand. According to BNN Breaking, restros like Kachka are paying tribute with its Buffalo chicken pelmeni, while Cafe Rowan is diving into deep-sea delicacies with its Maine lobster and shrimp dumpling simmered in a spicy tomkha broth.

Served with a tangy blue cheese smetana, buffalo chicken pelmeni have become the talk of the town, just as Mother's Bistro takes a traditional route with beef kreplach complimented by a dollop of sour cream. These inventive spins on the classic dumpling are spotlighted by OregonLive, which tells diners to also be on the lookout for Farmhouse Thai's Zapp Zapp wontons kicking it up a notch with spicy tom yum chili paste.

As festivities roll into the second half of the week, dumpling devotees have only days left to sample these creations. The KOIN report highlights local favorite XLB, which contrasts the international presence of juggernauts like Dough Zone and Din Tai Fung. XLB is packing a punch with its pork rib bao, swimming in black bean garlic sauce, and adorned with sweet potato, shallots, and parsley.

For those eager to forage through Portland's dumpling delights, a downloadable passport and handy map are available to guide culinary pilgrims through the city's dough-wrapped heaven. Little Thai Peacock, pleasing crowds with crispy Thai dumplings, are packed with juicy ground pork and krab, finished in a pickled garlic fish-lime sauce dressing, recommended by OregonLive, plunging diners into an array of international flavors as Portland Dumpling Week reaches its flavorful climax.