Cai’s journey to opening her dumpling restaurant began years ago when her family emigrated from Dongbei to Tucson. Her mother opened China Pasta House there, serving home-cooked dishes, noodles, dumplings and cold appetizers — some recipes unavailable in many American-Chinese eateries throughout Arizona.
While attending high school and later college at the University of Arizona, Cai recalls helping her mother run the restaurant, which has been a fixture in Tucson for 13 years.
“My mom is a good model,” Cai says proudly. “She’s a hard worker and is always focused on whatever she wants to do. She’s so driven.”
Those qualities inspired Cai to embark on her own restaurant journey in the Valley.
“I’m the manager, and my partner, Fu Wang, he’s the cook,” she explains. “We’re a perfect match. He was a cook in China for over 13 years and makes everything by hand — noodles, dumplings and baos.”
Kofu Dumpling House is housed in a spacious 2,300-square-foot location previously occupied by Wenyu Hot Pot restaurant.
“When this place became available, I thought it was a good location,” she says. “It was a good opportunity.”
Cai’s vision transformed the space into a sleek dining area on the corner of a business strip, anchored by the recently closed AZ International Marketplace. The location feels ideal for Broadway's busy traffic flowing into Dobson Road — a hub of various Asian-inspired businesses and restaurants.
“When we took over, we took down a wall and the salsa bar,” she says.
Upon entering, diners are greeted by a display case on the right showcasing vibrant liangcai (cold dishes), a rarity in the Valley.
“Fu Chi Fei Pian is a popular cold dish with beef and tripe,” Cai explains. “The wood ear mushroom is dressed in garlic and soy sauce.”
Other savory chilled dishes include seaweed or cucumber salads with crushed garlic, tripe, bean curd and pig ear. The selection changes occasionally, with dishes priced at $6.99 for one serving, $8.99 for two or $12.99 for three — a bargain for the generous portions.
The restaurant's co-owner, Fu Wang, demonstrates how he makes the signature dumplings.
Mike Madriaga
Cai’s business partner, Wang, makes their signature dumplings. First, he grabs a fistful of water-based flour, forming half-dollar-sized pieces and flattening them with a dough roller to create thin, wide wrappers. Each is topped with ground pork, shrimp, and chives, then closed and pressed to form a half-moon-like shape.
The symmetrical sizes and precise indentations give the appearance of machine-made dumplings, showcasing Wang’s artistry. The dumplings are then boiled to perfection — delicate enough to highlight the filling yet robust enough to retain their shape. When served, each soft and chewy dumpling offers a satisfying bite or two.
The restaurant also offers dumplings filled with pork, beef, chicken or a vegetarian mix of bok choy, squash and egg, priced at $10.99 per dozen. The baos, steamed buns filled with savory proteins, vegetables or a combination of both, are available in portions of six for $9.99 to $13.99.
Despite the restaurant's economical prices, it feels like a more elevated dining experience due to its tasteful decor.
Mike Madriaga
The inviting dining area features shiny marble-like tiles, high, matte black ceilings, a spread of tables and two VIP dining spaces with round tables and lazy Susans. Decorative touches include a Chinese hot pepper-inspired ornamental knot with a tassel, framed paintings, Chinese TV shows playing on the screens and a ceramic fat cat for luck. A self-order kiosk near the entrance caters to diners on the go.
One popular grab-and-go dish is Guo Bao Pork, a Dongbei classic.
“My dad used to make this when I was little,” Cai reminisces. “It’s more sweet and sour. That’s how we like it in Dongbei.”
The dish features thin slices of pork tenderloin coated in batter, fried with ginger and cilantro and crisped to perfection.
Guo Bao Pork, a Dongbei classic, features thin slices of pork tenderloin coated in batter, fried with ginger and cilantro and crisped to perfection.
Mike Madriaga
Another Dongbei favorite, sauerkraut — known as suan cai in China — is a pickled Chinese cabbage believed to be the predecessor of the German variety. In northern China, where winters are cold and dry, access to fresh vegetables has historically been limited. Cabbage, which is cost-effective and easy to preserve, became a practical staple, earning its place in many regional dishes.
At Kofu Dumpling House, Cai and Wang showcase this tradition with unique offerings like Sauerkraut Stew with Lamb for $17.99 and Spicy Sauerkraut Fish for $16.99.
At Kofu Dumpling House, Cai and Wang showcase this tradition with unique offerings like Sauerkraut Stew with Lamb for $17.99 and Spicy Sauerkraut Fish for $16.99.
The House Special Beef Noodle Soup is made with marinated beef that takes 24 hours to prepare.
Mike Madriaga
Other handmade noodle bowls range from tomato and egg to seafood noodle soups. Flavor-packed options include Sizzling Garlic Vegan Noodles or Dan Dan Pork Noodles, the latter featuring pork, fermented sprouts and sesame sauce.
To complement the northeastern Chinese dishes, customers can enjoy Kang Shi Fu Ice Black Tea or Lemon Black Tea beverages.
Kofu Dumpling House reflects Cai’s commitment to authenticity and craftsmanship, bringing the flavors of Dongbei to the Valley. Whether with the sweet and sour tang of the Guo Bao Pork, the warmth of noodle soup or the satisfying bite of handmade dumplings and baos, every dish tells a story of tradition and passion.
