Yogi, Foodie, Editor and Writer. I blog/edit at thescientificyogi.wordpress.com
Published August 12th 2012
Try different Asian dumplings
My housemate is a self-professed finicky foodie. In his opinion, "finesse" has to be in whatever he eats. As we sat at Mom's Dumpling House, he won't stop rambling about "Food is all the same. The raw materials are all the same. But it is the finesse that makes a difference." Oh, he didn't come up with those lines. He owned up that he stole the lines from the esteemed Anthony Bourdain, who he probably worships every night .
So, my housemate believes that Mom's Dumpling House has "finesse", because all of its dumplings are handmade. I wonder if he knows that all dumplings have to be handmade. Sigh. That's a story for another day. Now then, what is wonderful about the dumplings at Mom's Dumpling House is the thinness of its dumpling skin. That's my personal gauge of the chef's craftsmanship and care to detail. How I put things to the test would be when I pick up the dumpling with my chopsticks and the dumpling does not fall apart.
It's too important that the dumpling doesn't fall apart. Why? It's because there is "soup" in the dumplings usually. Unfortunately, in Mom's dumplings, there is very little soup - which is a pity given that the dumpling skin is a winner in my opinion.
We also ordered some gyoza, which was not greasy at all despite being fried. The skin was crunchy, while the filling was pretty tasty.