Dumplings
Aug 10, 2008 | 7:02 am
#18
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Aug 11, 2008 | 11:53 am
#19
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Chinese soup dumplings. They are steamed with a bouillon cube inside, so that there is both meat and hot (scalding, often) soup inside. The recommendation eating method is to take a bite out of it, drain the soup into a spoon, eat the now safe dumpling and chase it with the soup. Served with vinegary soy with thin strips of ginger. Yum.
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I thought this thread was going to be about those...Din Tai Fung's American branch in Arcadia, CA is perhaps my favorite place to eat anywhere...any of you wish to join me, let me know and we can get an FT Dumpling Do together.
I do like spaetzle, though. How do you manage to drain the soup out? I usually let the dumpling cool, bite it, suck out the soup, then eat the dumpling. I need to work on my technique.
Aug 11, 2008 | 12:01 pm
#20
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Xiaolongbao?
I thought this thread was going to be about those...Din Tai Fung's American branch in Arcadia, CA is perhaps my favorite place to eat anywhere...any of you wish to join me, let me know and we can get an FT Dumpling Do together. I do like spaetzle, though.
How do you manage to drain the soup out? I usually let the dumpling cool, bite it, suck out the soup, then eat the dumpling. I need to work on my technique.
I thought this thread was going to be about those...Din Tai Fung's American branch in Arcadia, CA is perhaps my favorite place to eat anywhere...any of you wish to join me, let me know and we can get an FT Dumpling Do together.
I do like spaetzle, though. How do you manage to drain the soup out? I usually let the dumpling cool, bite it, suck out the soup, then eat the dumpling. I need to work on my technique.
Draining hot soup into the spoon works for me. Not saying that it doesn't get messy sometimes...
Aug 11, 2008 | 12:03 pm
#21
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I found unfried more common based on a few years living in Germany, but I suppose that could have been a function of where I was and with whom I was usually dining. I definitely prefer unfried.
One nice dish with them is Schwaebische Kaese Spaetzle which is the spaetzle mixed with some grated Emmentaler cheese (and maybe some fried onion, can't quite recall for certain, as it has been a while), then topped with some onions that have been fried crisp and then the whole lot is baked. There may well be some other seasonings in there, I'd have to dig through my cookbooks to know for sure, as I have made it, but it has been even longer than since I've eaten it, but the main flavors are the spaetzle, cheese & onion.
One nice dish with them is Schwaebische Kaese Spaetzle which is the spaetzle mixed with some grated Emmentaler cheese (and maybe some fried onion, can't quite recall for certain, as it has been a while), then topped with some onions that have been fried crisp and then the whole lot is baked. There may well be some other seasonings in there, I'd have to dig through my cookbooks to know for sure, as I have made it, but it has been even longer than since I've eaten it, but the main flavors are the spaetzle, cheese & onion.
Aug 11, 2008 | 9:53 pm
#22
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Oh you mean matzoh balls?
The secret is to freeze them first then reheat them in the chicken soup broth and they will be lighter than air. They are delicious even from the box mix done this way.
Aug 11, 2008 | 10:16 pm
#23
Join Date: Nov 2004
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Yeah, it was pretty much love at first bite for me, and I don't even think it was a particularly good batch. 
Wish I could find my Spaetzle maker, though they weren't very fun to make when I did it -- too much skin exposed to too much steam for too long.
Your Chinese soup dumplings sound good, too -- I don't think I've had them, but must seek them out.
Wish I could find my Spaetzle maker, though they weren't very fun to make when I did it -- too much skin exposed to too much steam for too long.Your Chinese soup dumplings sound good, too -- I don't think I've had them, but must seek them out.
Last edited by Telfes; Aug 11, 2008 at 10:24 pm
Aug 12, 2008 | 10:18 am
#25
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Very easy to make, although I usually use vegetarian suet - I just prefer the flavour it gives. You can also just make up a dough without the suet and so long as they are fresh, they are still pretty good.
Aug 12, 2008 | 10:24 am
#26
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Xiaolongbao?
[snip]
How do you manage to drain the soup out? I usually let the dumpling cool, bite it, suck out the soup, then eat the dumpling. I need to work on my technique.
[snip]
How do you manage to drain the soup out? I usually let the dumpling cool, bite it, suck out the soup, then eat the dumpling. I need to work on my technique.
Aug 13, 2008 | 8:23 am
#29
Join Date: Aug 2008
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Best dumplings were ones which I ate in a mid-sized town in China a few yrs ago.
Best dumplings in the US are in a mall in Houston across the street from the 4 Seasons (used to be called the Park Shops). Doozo always has a huge line at lunch time, but the operation is so efficient that it never takes more than 7-8 minutes to get through the line. The dumplings are delicious and highly addictive.
YMMV
Best dumplings in the US are in a mall in Houston across the street from the 4 Seasons (used to be called the Park Shops). Doozo always has a huge line at lunch time, but the operation is so efficient that it never takes more than 7-8 minutes to get through the line. The dumplings are delicious and highly addictive.
YMMV
Aug 13, 2008 | 10:08 am
#30
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While I've not had the above-mentioned dumplings in Houston, MY favorite domestic dumplings are to be found at Mark's Duck House in Falls Church are NOT to be missed. Check them out here.
Interesting to note a shout out for another Falls Church dumpling house by Rampo earlier in this thread. Could this mean Falls church is the dumpling epicenter of North America?
Interesting to note a shout out for another Falls Church dumpling house by Rampo earlier in this thread. Could this mean Falls church is the dumpling epicenter of North America?