Comments on: Chinatown Dumplings

By: Les

Les — Wed, 13 Feb 2008 02:16:27 +0000

Hi Marketman,
Do you know where I can find this place? I’d love to check it out while I’m in Manila!

Thanks alot!

By: Jade186

Jade186 — Wed, 04 Jul 2007 14:46:30 +0000

In mainland China, I’ve noticed that the jiaozi (dumplings) in the north are meatier with less veggies (hardly any), than those found around central and southern China. They are commonly served with vinegar and whole garlic, instead of chili paste. The mother of my friend made divinely delicious jiaozi which I ate non-stop while I was in Hebei (northern China) had a sort of thin, grassy like herb mixed unto the pork meat which I can’t remember the name. Another extraordinary jiaozi fix that I had was around the Muslim area of Xian (Central China), where they mutton and lamb fillings.
I’ve also tried the jiaozi in Taipei and Hongkong, but there seems to be something more extraordinary with the dumplings in China.
Lastly, in Xiamen, jiaozi with taro root filling! Sweet dumplings finally – which I had in a monastery.

By: renelmac

renelmac — Thu, 17 Aug 2006 10:59:10 +0000

I think i know where you ate, since i eat there also hehe.. anyways..a good way to eat the soup buns is to ask for a straw so you can stick it in the bun ala-ZESTO juice and sip the broth before eating the rest of the bun..yummy!

By: Cathy B

Cathy B — Tue, 07 Feb 2006 15:07:16 +0000

Try Suzhou Dumpling Xia Long Bao – no deflation i.e. juice leaking out guaranteed :)They also offer great Kuchay Dumpling too and affordable too!

…now I wonder where MM went for those dumplings, interested to take a bite of it since Im a dumpling junkie :)

By: rina

rina — Thu, 29 Sep 2005 14:58:48 +0000

oooh i have wonderful breakfast memories of piping hot xiao long baos from street vendors in Taiwan, yum yum.

i have a rant about local xiao long baos, why is that most of them come to the table already deflated with the juices leaked out? even the one (won’t name names) whose supposed claim to fame is the xiao long bao, i have stepped out of very disappointed…guess I should have headed for Binondo…

By: Ivan M.

Ivan M. — Thu, 15 Sep 2005 10:01:04 +0000

Oh yes…the Xiao Long Paos in Shanghai are absolutely divine…the ones that Ive had here in Manila are not to far behind except for the skin (some of which are a whee to thick) for the likes of me…;o)

By: Alicia

Alicia — Thu, 15 Sep 2005 04:16:05 +0000

AM definitely taking this tour, if not for the dumplings alone. They have really good xiao long bao in Peking Garden in Glorietta..the place may be in need of a face lift but some of the food is still good. Alot of my hong kong friends find them to be among the best because the skin is thin, as it should be. In october/november during shanghai hairy crab season try them with the crab and crab roe inside.. divine!
Marketman, if the restaurant your sister took you to was Joe’s Shanghai then they are in fact xiao long bao

By: Marketman

Marketman — Wed, 14 Sep 2005 12:30:57 +0000

Aha! I have actually tasted these soup buns. I think it was with my sister at a Chinatown restaurant in downtown Manhattan. The stuff bursts in your mouth and if you eat it too soon, you can burn the lining off your mouth! Ivan M. aspic is a sort of jelly. Hmmm, I wonder if the dumpling restaurant has these soup buns…

By: Ivan M.

Ivan M. — Wed, 14 Sep 2005 01:13:54 +0000

MM,

Ive seen how xiao long paos (soup buns) are made. Its really very simple, just scoop a teaspoonfull of ground meat then put in a chunk of semi-frozen (somewhat ground) broth on top hit, wrap it out then steam. When the broth melts, thats when you have ‘soup’…yummy to the last bite!

Stefoodie,

Please enlighten this culinary schmuck…what is aspic?

By: stefoodie

stefoodie — Wed, 14 Sep 2005 00:13:56 +0000

marketman, soup buns have cold/coagulated broth (aspic, but made with natural gelatin from meat bones) tucked into them, the seams pressed together very carefully, then cooked. when you bite into them the hot broth spills out into your mouth. totally ingenious, totally delicious! i’m sure you’ve had them before, perhaps they were called something else:)