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When Plump Dumpling hung its shutter in the East Village, a cease-and-desist letter immediately followed from nearby Dumpling Man. Turf wars aside, the comparisons are limited. Plump Dumpling offers an extensive Chinese-American menu, as opposed to the limited soup and dumpling selections of its competitor. The dumplings are as plump as advertised; skins are not as taut as Dumpling Man’s, but they instead sport a doughy texture reminiscent of the breading on pork buns. Pan-fried meat dumplings are a big seller, more flavorful than the mushroom, cabbage, and translucent noodles that fill the vegetarian version. Noodle soups are also popular, with chow fun and mee fun on offer, as well as substantial, squared-off lo mein noodles. The balance of the menu covers familiar takeout territory, with versions of General Tso’s, sweet and sour, and kung pao entrées. The shop’s tiny interior is modern, with a varnished wood bench and glossy black tables for accommodating a dozen or so diners. Testimonials posted near the grille suggest this part of town may in fact be big enough to accommodate two dumpling places.

Pan-fried meat dumplings, $4.25; chicken with garlic sauce, $8.95; sesame shrimp, $9.95