go for the dumplings. it's great to finally start to see some more diverse chinese restaurants opening up in the seattle area. at least among the chinese community, dough zone has created a bit of a buzz as din tai fung now has a local competitor. love that!
have their many varieties of dumplings. their xiao long bao (xlb) is one of the best in the area (din tai fung is the other place i like) and is a welcome addition. their skin is made very well -- not too thick -- and the soup quantity is great. it's not quite to the standard set in richmond/vancouver, but unfortunately nothing in seattle is yet. their many boiled and pan-fried dumplings were also very good. we had the steamedporkand shrimp dumplings (expensive, but unique with a whole shrimp (tail included) in each dumpling), steamedporkdumplings (outstanding -- gobbled up by my kids) and potstickers (good, but i'd stick with the steamed and boiled ones).
we had a scallion pancake which was quite nice -- light, crispy and appropriately delicate. we also had a bowl of beef noodle soup which was really disappointing. the noodles were not very good, the broth was lacking and the beef brisket was not in the typical chunks. i don't plan to have noodles there again.
overall, i'm excited that dough zone is here and will be back to try more things (other than the noodles).