Dumpling Concept from Washington State Planning Houston Spot

Dough Zone Dumpling House could open later this year.
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Dough Zone Dumpling House, originally founded in Washington State in 2014, is headed to the Lone Star State. Dough Zone is expected to open at The Plazas at Midtown II later this year.

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According to a recent project filing, the nearly 4,500-square-foot space at 2450 Louisiana St., Ste. 300 in Houston will be remodeled for the restaurant. Construction could wrap up in late summer, but there’s no word on when Dough Zone might open to the public.

Dough Zone was founded by Jason and Nancy Zhai, and the brand now has multiple locations across Washington and California, as well as one in Oregon. The motivation to create Dough Zone was, “a desire to bring traditional homemade Chinese comfort food into a modern setting,” stated the brand’s website.

The menu features a variety of appetizers and vegetables to pair with Dough Zone’s dumpling and noodle dishes. Diners can enjoy cuisine such as Q Bao—pan-fried buns—potstickers, and regional Chinese noodle dishes. Guests can also try Xiao Long Bao, which is soup dumplings featuring a choice of three different flavors—Berkshire-Duroc pork, “no antibiotics ever” chicken, and Berkshire-Duroc pork with crab meat.

With dozens of dishes to choose from, guests can personalize their dining experience to include an array of authentic flavors. Dough Zone emphasizes “maintaining a quality dining experience, utilizing the freshest local ingredients, and providing affordable pricing.”

Amber D. Browne

Amber D. Browne is a writer, editor, voiceover artist, and author of The Little Book of Hermetic Principles: Heal Your Energy, Seek Enlightenment, and Deepen Your Understanding of Your Mind, Body, and Spirit. Browne has more than two decades of experience in journalism including in television, radio, magazines, and online publications.
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