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And, yes, people were doing just that while posing for photos no doubt destined for social media. Wait a few minutes for the first one of these pork-filled soup dumplings to cool before you eat it. That way you’ll be able to actually taste how good the second one is too. For the prettiest pleats, be careful not to overfill the wrappers. Adding a little cornstarch slurry to the pan while cooking the dumplings will create a lacy, crispy crust on the bottom called “hane” — Japanese for wings. Her mom’s recipe also includes seasoning the ground pork filling with grated ginger, soy sauce and sake and adding fresh shiitake mushrooms and lots of finely chopped cabbage for a bit of silky heft.
Xi’an Dumplings
The plate was finished with scallion oil, chili oil, green onions and sesame seeds. Handmade every step of the way is the key to the gorgeous mandu served at Bae Bae’s Kitchen. The Downtown restaurant offers chicken and pork dumplings, both mixed with cabbage and green onions. You can get them pan-fried, which adds a nice crispness, but experiencing the supple texture of the steamed version is a real treat. A sprinkle of toasted sesame seeds added as a finishing flourish heightens the depth of flavor of these edible memories of co-owner Edward Lai’s childhood. Chef/owner Simon Chough’s mandu are an exquisite expression of his Korean American heritage.
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Menu
Minh Luong, chef and owner of Tan Lac Vien, offers a Vietnamese spin on Chinese dumplings at his Squirrel Hill and Strip District establishments. The Saigon native, who grew up in Orange County, Calif., spent months working on a recipe that would pay homage to his roots and multifaceted culinary training. His cushiony dumpling skins turn breathtakingly tender when he steams them. Those wrappers envelop a finely chopped chicken stuffing; the combination translates to sublime texture and fragrance in each juicy bite.
Chef Tony Dim Sum
Although dumplings in Korean, Thai, Japanese, and Vietnamese foodways don’t play the same starring role in Pittsburgh restaurants as Chinese, Italian or Eastern European dumplings, they help tell the story of the people who run them. Sprinkle with more cornstarch if the gyoza seem to be sticking together. Uncooked gyoza will keep in the freezer in a resealable plastic freezer bag for up to 3 months.
Check out our favorite Chinese bakeries
The filling combines chicken and pork, boosted by ginger and garlic. Let them cool for a minute before popping these delightful bites into the vibrant dipping sauce. Restaurants build upon familiar options such as mapo tofu and kung pao chicken, and feature harder-to-find items like mung bean jelly tossed in chili oil; wok-fried crab; and the “party in a pot” Leshan bobo chicken pot. Somewhat of a rarity among other Sichuan restaurants in town, Sichuan Impression also offers desserts, including a brown sugar rice cake, and pumpkin mochi wrapped around red bean paste. Enter Dumpling Time’s owner Kash Feng, a native of Xi’an, China. He was inspired by his mother’s recipes but decided to take a cross-cultural approach to the art of Asian dumpling making.
It’s the kind of place you should go to celebrate a friend being in town without having to get a reservation a month out, or just when you want to make a random Wednesday more exciting. It might take a little time to adjust to eating dumplings with white truffle oil in the shadow of projected music videos, but after a few minutes at Dumpling Time, it’ll all start to make sense. Unless you’re an overachiever, don’t worry about making dough from scratch for these pan-fried dumplings. Even in Japan, most home cooks use premade wrappers, which you can find in any Asian market. Yong Kwon runs the region’s most charming Korean restaurant, located on a stretch of rural-industrial road in Cecil. Her homestyle menu includes a lovely rendition of mandu pan-fried on both sides to offer a crisp exterior.
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Tasty Duck Restaurant
Institution’s original Chinatown location dates back to 1965, although you can now find 12 other sleeker outposts specializing in fast-casual meals and dessert scattered across the San Gabriel Valley. Phoenix, with its sparsely decorated dining room, steaming hot jasmine tea and long menu full of dependably delicious plates of Hong Kong-style and Americanized Chinese cuisine. The husband-and-wife team of Alan Lam and Grace Li built a cozy dumpling destination with goods that live up to the name. Before you have a chance to choose from the variety of jiaozi, every table receives a complimentary dish of peanuts, celery and firm tofu tossed in chili oil. Along with choosing boiled, steamed or pan-fried dumplings, guests can opt for the noodle soups and rice bowls.
Paper-thin wrappers with delicate crimping in the sui mai-style form a delicate shell encasing a luscious mix of pork and onion. The dumplings at the Highland Park restaurant are served with a tangy-sweet chili sauce. This Shanghainese institution with locations in Chinatown, Pasadena, Monterey Park, Alhambra and the City of Industry is known for its fantastic soup dumpling and array of casual dishes. The skin is nicely supple but tough enough to hold the ball of meat and surrounding soup without easily tearing. They also have a great dish known as seaweed fish in English.
Seafood Gyoza
The menu spans Sichuan, Taiwanese and Cantonese classics including boiled pepper fish, beef noodle soup and fermented tofu, plus the requisite dumplings and fried rice. Dishes like sliced potato slivers and cucumbers get at the essence of the Chinese cold case, and you can also find a delicate rendition of Shanghainese yan du xian (salt pork, bamboo and tofu skin soup). Plus, Luyixian stays open fairly late and features a few large tables—meaning you can get soulfully made, affordably priced Chinese fare for a crowd until 11pm most nights of the week. This sprawling restaurant in Alhambra offers refined made-to-order dim sum all day, every day. Along with cast-iron teapots full of steaming jasmine tea, Lunasia Chinese Cuisine serves their famous steamed and baked bites including giant pork shumai, plump har gow and fluffy BBQ pork buns. You’d be remiss not to try the dim sum house’s dessert offerings as well, like the almond milk tea, a show-stopping dish of hot, sweet almond milk covered by a flaky puff pastry top.
Korean dumplings offer individual spins and often use a blend of meats (beef, chicken and pork are all common) with vegetables, aromatics, tofu and even noodles. Mandu is almost always steamed first, with an optional flourish of pan-frying to finish. On the Bao front, those filled dumplings can be ordered either steamed or seared. The soup dumpling options include the spectacular Tom Yum version and an extra large edition called King Dum.
There’s also an all-star lineup of sake poured and a deep assortment of loose leaf tea offered, served in individual glass pots. Dumpling Time playfully pushes the boundaries on traditional Bao, Siu Mai, Har Gow, Xi’an, Gyoza and Xiao Long Bao, all served in a dining room that feels a little like a hot spot in Tokyo. Maybe that’s not a big shocker considering those involved with launching this clever project are also responsible for snagging a Michelin star for another restaurant in San Francisco.
Eaten in Japan since ancient times, the long, grass-like blades are more pungent and garlicky than regular chives. In addition to dumplings, they’re a go-to flavor-booster for everything from soup to kimchi, stew to green onion pancakes, after trimming off the root end and white tips. Pittsburgh’s oldest Japanese restaurant keeps it simple with the gyoza prepared in the Station Square establishment’s hot kitchen.
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