Dumplings

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I have become addicted to the dumplings at Dumpling House on Eldridge Street. I believe their mainstay is the pork and chive fried dumplings (5 for $1), but they have other variations, and you can also choose boiled. They offer other tidbits as well, like buns and pancakes. When I'm not there, I think about being there. Right now I'm thinking about dumpling noodle soup. What are your favorite kinds of dumplings and where do you go to procure them?

― Mary (Mary), Monday, 20 October 2003 05:11 (twenty-one years ago)

I'm a sucker myself for regular Czech dumplings (preferably with goulasch).

― Baaderist (Fabfunk), Monday, 20 October 2003 06:26 (twenty-one years ago)

the bread dumplings in Prague rock.

the potato dumplings in Prague have the consistency of rock.

― DV (dirtyvicar), Monday, 20 October 2003 10:18 (twenty-one years ago)

Chinese buns and those weird red bean and sesame dumplings, yum! I get mine from some strange little hole in the wall shop on Gerrard Street. (I always forget to peel the rice paper off the bottom by mistake, though.)

― kate (kate), Monday, 20 October 2003 10:21 (twenty-one years ago)

Chinese dumplings were the most recent I had, but I wasn't overly impressed I have to say. But I might consider cooking old fashined english ones in a stew, num.

― Pinkpanther (Pinkpanther), Monday, 20 October 2003 10:28 (twenty-one years ago)

Mary, I know exactly the dumpling shop you mean: five dumplings not enough, 10 dumplings way too much.

Last time I was in NYC Nick took me there, MMMMMMM.

― suzy (suzy), Monday, 20 October 2003 10:40 (twenty-one years ago)

that place rules! i usually get the chive and egg pancake, which is kind of like a giant fried dumpling/empanada filled with bits of egg, vermicelli, and chopped chives.
for eating in my favorite place for dumplings in nyc's chinatown is new green bo on bayard street. for buying in bulk to take home i like siu cheng, a butcher shop on mulberry street.

― lauren (laurenp), Monday, 20 October 2003 12:30 (twenty-one years ago)

I love the floury steamed chinese dumplings, especially the char sui ones. I always make sure that I buy some if I'm shopping in China Town for ingredients. I've got a recipe to make them at home, but I've never got round to it - something to do on a wintery weekend.

― Vicky (Vicky), Monday, 20 October 2003 12:46 (twenty-one years ago)

I go to that dumpling shop on Eldridge about twice a month and get 50 non cooked veggie dumplings to go, for like 10 dollars. The veggie dumplings are more than the pork ones though. I boil and fry them at home whenever I feel like eating some. The people there actually know me know as the girl that orders the 50 fwesh veggie dumplings (because this is not on the menu). I think you can only get the pork ones frozen.

I used to make dumplings all the time, with whatever filling people desired. But now, with the dumpling house so easy, I don't know if I will ever cook again.

― Carey (Carey), Monday, 20 October 2003 13:04 (twenty-one years ago)

Are American dumplings like the English ones? Usually as part of a stew - mmm, tasty! My dad makes these quality suet ones - they're spot on, especially with a HUGE rabbit stew and mashed potato.

― Johnney B (Johnney B), Monday, 20 October 2003 15:13 (twenty-one years ago)

Is Joe's Shanghai as good as everyone says?

― Mary (Mary), Monday, 20 October 2003 20:35 (twenty-one years ago)

two years pass...

I have a big bag of frozen chinese dumplings (*) in my freezer, which a friend left there last week (he said we could eat them). I'm very hungry, and I really want to have some, but I don't know how to cook them. The bag says something about deep frying, then boiling, then frying again, but it's all in pidgin english and I don't trust it. SO what should I do? Please ILE, tell me how to prepare my supper so I don't go to bed hungry!

(*) This type: http://www.nynewsday.com/media/photo/2004-11/15211354.jpg

Mmm, that picture's making me even more hungry.

― JimD (JimD), Tuesday, 7 March 2006 01:04 (nineteen years ago)

Fry them right up. Don't even worry about defrosting them. They will be awesome.

― Tracer Hand (tracerhand), Tuesday, 7 March 2006 01:08 (nineteen years ago)

Just in a pan? in shallow oil? Like I was doing sausages or something?

― JimD (JimD), Tuesday, 7 March 2006 01:10 (nineteen years ago)

Yeah, totally. Try to get as much of the ice off them as you can at first to minimize the popping oil. Use a little or a lot, it's up to you. Make sure the pan's nice and hot at first. You should turn down the heat after a few minutes so you can really be sure they're cooked through. And just periodically poke through them with a fork to see how they're goin. Good luck!

― Tracer Hand (tracerhand), Tuesday, 7 March 2006 01:11 (nineteen years ago)

Ok, I'll give it a go. Raa, this is exciting! :)

― JimD (JimD), Tuesday, 7 March 2006 01:12 (nineteen years ago)

boiling a bit then pan frying always did the trick for me.

the trick is not to let them boil until they get all disintigratey.

― Sterling Clover (s_clover), Tuesday, 7 March 2006 01:13 (nineteen years ago)

http://www.brightlightsfilm.com/48/dumplings.htm

― Adamrl (nordicskilla), Tuesday, 7 March 2006 01:13 (nineteen years ago)

frozen dumplings fuckin rule. the pork & chive kind i get are fabulous.

― Special Agent Gene Krupa (orion), Tuesday, 7 March 2006 01:19 (nineteen years ago)

my favorite place for dumplings in nyc's chinatown is new green bo on bayard street. for buying in bulk to take home i like siu cheng, a butcher shop on mulberry street.
-- lauren (jaguarrid...), October 20th, 2003 6:30 AM.

lauren OTM, their shanghai style dumplings are insane.

― Steve Shasta (Steve Shasta), Tuesday, 7 March 2006 01:20 (nineteen years ago)

OMG, these are SO GREAT! num num num etc

― JimD (JimD), Tuesday, 7 March 2006 01:42 (nineteen years ago)

i can't have any dumplings with shrimp in them anymore, so the attraction to new green bow is lessened somewhat for me. i like the place where you can just buy em & pork buns from a counter on teh street, on mulberry between elizabethanddd... mott?

― Special Agent Gene Krupa (orion), Tuesday, 7 March 2006 01:58 (nineteen years ago)

The have excellent pork dumplings at New Green Bo. They're #2 on the menu.

― Steve Shasta (Steve Shasta), Tuesday, 7 March 2006 02:01 (nineteen years ago)

What's the Dim Sum that's just like Baklava, except with pork inside?
Those.

― shieldforyoureyes, Tuesday, 7 March 2006 15:15 (nineteen years ago)

Oh yeah, like small, firm, impossibly dense singularities of pure meatiness! Mmm.

― JimD (JimD), Tuesday, 7 March 2006 16:44 (nineteen years ago)

I like teh pan-fried pork dumplings at new green bo, but the pork juicy buns (as we've discussed elsewhere, gygax) have too much sesame oil.

― Special Agent Gene Krupa (orion), Tuesday, 7 March 2006 16:48 (nineteen years ago)

JimD i am glad that it worked out.

― Tracer Hand (tracerhand), Tuesday, 7 March 2006 16:54 (nineteen years ago)

Me too, thanks! The best thing is, I ate TEN dumplings, which is more than I've ever eaten at once in my life before, and I've still got at least 20 left! Woo.

― JimD (JimD), Tuesday, 7 March 2006 16:58 (nineteen years ago)

Jim D we should bring lots of chinese dumplings to ATP and be the envy of all while they eat their crappy pasta!

― ken c (ken c), Tuesday, 7 March 2006 17:08 (nineteen years ago)

four years pass...

DUMPLINGS!

― i don't even vacuum, i'm roomba pimpin (The Reverend), Friday, 7 January 2011 19:46 (fourteen years ago)

I've never had chinese DUMPLINGS!. I think I need this to happen.

― VegemiteGrrrl, Friday, 7 January 2011 20:36 (fourteen years ago)

I'm doing to Prosperity after work FER SHUR.

― Jesus Christ, the apple tree! (Laurel), Friday, 7 January 2011 20:37 (fourteen years ago)

DUMPLINGS!

― ice cr?m, Friday, 7 January 2011 20:37 (fourteen years ago)

been to both joe shanghai and grand sezh since ive been back in town - golden age of soup DUMPLINGS!

― ice cr?m, Friday, 7 January 2011 20:38 (fourteen years ago)

DUMPLINGS!

― meek mill, inherit the earth! (markers), Friday, 7 January 2011 20:53 (fourteen years ago)

for the longest time i was using the shift key to do this not understanding the autoreplace thing

― plax (ico), Friday, 7 January 2011 20:54 (fourteen years ago)

gonna have DUMPLINGS! tonight

― Aerosol, Friday, 7 January 2011 21:06 (fourteen years ago)

had dim sum lunch, still in happy DUMPLINGS! haze

― cleo: dessins, cassettes (c sharp major), Friday, 7 January 2011 21:21 (fourteen years ago)

Xiaolongbao!

― Le mépris vient de la tête, la haine vient du cœur (Michael White), Friday, 7 January 2011 22:09 (fourteen years ago)

xialongbao are unbeatable

― just sayin, Saturday, 8 January 2011 09:44 (fourteen years ago)

oh man why did this thread have to come up in the middle of the night, i want DUMPLINGS! dammit

― there is no turning back in an art game? (reddening), Saturday, 8 January 2011 09:46 (fourteen years ago)

CTRL+F boneless : 0 results

Obligatory link to blog post with picture of secret dumpling ingredient: http://wmbriggs.com/blog/?p=2926

― StanM, Saturday, 8 January 2011 09:51 (fourteen years ago)

Today I had WASABI DUMPLINGS!

― nanoflymo (ledge), Saturday, 8 January 2011 18:09 (fourteen years ago)

My love affair with the "soup" DUMPLINGS! at Qing Hua here in Mtl has yet to cease. So many varieties left to sample...

― Simon H., Saturday, 8 January 2011 18:38 (fourteen years ago)

one year passes...

so glad i remembered abt the frozen pork DUMPLINGS!. nom nom nom

― one dis leads to another (ian), Tuesday, 24 July 2012 20:18 (thirteen years ago)

three years pass...

DUMPLINGS!

http://luckypeach.com/the-guide-to-chinese-DUMPLINGS!/

― Ina-Garten-Da-Vida (Stevie D(eux)), Wednesday, 18 November 2015 02:18 (nine years ago)

holy shit, giant xiao long bao with a straw

― ledge, Wednesday, 18 November 2015 09:10 (nine years ago)

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