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He became the breadwinner for his family after the untimely passing of his father. Some of the city’s most experienced and ambitious chefs are offering their takes on mandu, the signature dumpling of the peninsula. If it’s a toss-up between steamed Har Gow dumplings or the boiled Xi’an dumplings, get an order of both. Sugar snap peas are tossed in a hot pan with fresh ginger at Dumpling Time in San Francisco. But the dumpling formula remained fairly static, with the traditional recipes holding firm on the culinary landscape.
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The challenge with soup dumplings is to eat them while keeping the broth inside, taking care not to burn your tongue. Experts advise placing those Xiao Long Bao on a soup spoon and gently poking a hole in the dumpling to let the steam escape. One perfectly juicy bite and you’ll understand what all the fuss is about.
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Thin wrappers are stuffed with a bouncy chicken stuffing, steamed to tenderness and given a quick fry that offers a bit of extra umami from a slight char. While not every item is a winner on the menu, a few standouts—including the pork xiaolongbao, the saucy, garlicky dan mien (served with your choice of protein) and the Dungeness crab fried rice keep us coming back to Dan time and time again. Chef Do Leung and his team take the time-honored dumpling styles and upgrade the ingredients tucked inside, often showcasing local producers. For instance, the microgreens in the veggie Xi’an dumplings are grown nearby. They’re part of the beautiful finishing touch on those delicate boiled dumplings, along with sliced radishes and sweet fennel.
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“That’s how you get the crispy bottoms and soft, tender tops. This method cooks everything the way it needs to be,” Li says. Once again, royal courts played a role in introducing dumpling culture to Thailand. Cho muang, for example, is a fanciful, flower-shaped dumpling with a wrapper made with various starches dyed into a soft blue with pea flowers and lime.
Diners around the world have known and loved fillings tucked into dough for ages. The arrival of Asian-based chains such as Din Tai Fung fueled a seemingly insatiable hunger for the juicy, soup filled dumplings over the past decade. Japanese gyoza are meant to be very garlicky, so if you can’t find nira chives at your local Asian market, use the same amount of scallions or chives, but also add 2 grated garlic cloves to the filling. Rie McClenny grew up in southwestern Japan with family members who not only loved to cook but, as the owners of a tearoom and cafe in their small seaside city, were pretty darn good at it. Eric White’s boundary-breaking dumplings capture the spirit of personalization. The Pittsburgh native, who once worked as an executive chef for P.F.
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For those looking for a little Luscious outside of Monrovia, Highland Park’s Mason’s Dumpling Shop offers a more limited menu, albeit the same dumplings, as its sibling restaurant in the deep SGV. Though its name might conjure up images of New England lobster rolls, this small Vietnamese-Chinese SGV strip mall spot sells the most incredible fresh stir-fried lobster with green onion and garlic in town, all on top of a bed of noodles. Those in search of a deal will also appreciate their affordable lunchtime specials menu. This mom-and-pop restaurant in Alhambra specializes in all things braised, including standout versions of soy-braised pork rice that use a variety of cuts and supplemental pickled peppers.
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As diverse cultures continue to shape Pittsburgh’s dining landscape, the personalization of Korean, Thai, Japanese and Vietnamese dumplings offers a delightful gateway into expanding palates across generations. In Pittsburgh, they’re often added as a filler item to a more lengthy menu that incorporates various styles of Japanese restaurants into one catch-all establishment. “Every family has their own story to tell in terms of dumplings. It’s a love letter to the next generation,” says Edward Lai, co-owner and chef of Bae Bae’s Kitchen. Dim sum, dumplings, hot pot—whatever you’re in the mood for, these standout Chinese restaurants are calling your name. The beverage menu options are every bit as interesting as the savory and sweet dumplings, with a mini bottle of Moët & Chandon joining glasses from Cali and beyond.
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That means soup dumplings that take a Thai detour with pork belly and coconut milk filling delicate wrappers infused with beet juice. Those tasty beauties — like all the others — are made from scratch throughout the day and diners can watch the process in the open kitchen and glassed-in dumpling room. Nak Won Garden’s mandu — listed on the menu simply as “dumplings” — are filled with pork and beef and have a soft, fragrant aroma. I popped a few of mine into a boiling bowl of kimchi jjigae, where they melded with the tart heat of the stew. Pan-fried, the dumplings served in Nak Won Garden’s homey dining room are crispy comfort food.
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The preparation time for the gyoza at Umami is a little longer than at other Japanese restaurants in Pittsburgh, as the dumplings are cooked to order in a single pan in the post-World War II style. The wait at this third-floor Lower Lawrenceville izakaya pays off with a plate filled with wrappers that express a duality of shatteringly crunchy and pillowy, and are stuffed with a juicy, garlicky pork filling. The accompanying rayu shoyu dipping sauce and chili threads add an extra oomph of umami and soft heat to each bite. As he did with his 2023 soup project, Chough uses mandu filling to explore his roots. A recent iteration on the Soju menu saw foraged Western Pennsylvania ramps and morel mushrooms mixed with a blend of pork, beef, kimchi, tofu, ginger, garlic and sesame oil packed into delicate wrappers.
In small bowl, whisk together the soy sauce, vinegar, sesame oil and chili oil. The sauce will keep in an airtight container in the refrigerator for up to 3 weeks. So good, in fact, that she never felt the urge to learn to make them herself. The simple, home-cooked meals her mother, Yoko, and maternal grandmother, Kiyoko, prepared for their rural customers, using seasonal local ingredients and traditional recipes, were far from fancy. Yet their skillful mix of salty, sweet, sour and bitter — key elements in authentic Japanese cuisine — were rich with umami flavor. Luong came to Pittsburgh from New York in 2012 to work at Tan Lac Vien.
You won’t find the traditional push carts, but it’s always an energetic scene filled with families, friends and dates. There are newer locations in Pasadena, Cerritos and Torrance with slightly smaller menus, if you’re just looking for a quick dim sum hit. Royal Thai cuisine isn’t represented in Pittsburgh (head to Kalaya in Philadelphia). Here, you’ll typically find a different type of dumpling with a more direct Chinese heritage — siu mai. These delicate dumplings with an egg-and-wheat wrapper in Cantonese style are left slightly open at the top and usually decorated with fish roe.
Nathanan “Natalie” Manjeen offers a lens into Thai street food at her charming Squirrel Hill restaurant. Go for gu chai, a Thai favorite that’s hard to find in Pittsburgh. The crispy, chewy wrapper is prepared with glutinous rice, wheat and tapioca flours. It’s filled with pungent Chinese chives, crimped in a style similar to xiao long bao, and then pressed to form a patty. The steamed and pan-fried dumplings are a study of texture and flavor, given an additional boost with a sweet chili dipping sauce. The dumplings listed as “dumplings” are Manjeen’s spin on siu mai but with a folded top like an envelope to enclose the family recipe blend of pork, egg, scallions, onions and chestnuts.
The best ones in Pittsburgh are now served at Tan Lac Vien 2. Wagyu beef and black truffles are tucked into the outstanding pan-crisped gyoza at Dumpling Time in ... Sign up for our email to enjoy your city without spending a thing (as well as some options when you’re feeling flush). Chubby Noodle in the Marina is our go-to in the neighborhood for a good time and even better food.
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Uncover and continue cooking until the water has completely evaporated and the cornstarch has thickened to a gel-like web at the bottom of the skillet, about 2 minutes. She found herself compromising once again with ingredients in her chase to conjure the flavors of her childhood during a post-college job at Disney World’s Japan Pavilion in Orlando, Fla. But at least she was honing her skills as a cook, which would prove useful in her next job working for a Japanese culinary school.
Deciding that a food media job would be less stressful (but still fun), in April 2016 she applied for a position as a recipe developer at Tasty Japan, the Japanese edition of BuzzFeed’s food media brand Tasty. We have dumplings in Vietnam, but they aren’t as popular as they are in other Asian countries,” says Minh Luong, chef and owner of Tan Lac Vien, in Squirrel Hill, and Tan Lac Vien 2, at Novo Asian Food Hall. Dumplings have a long history in Japan, but their popularity and current preparation are relatively recent. Roger Li, owner of Umami Izakaya in Lawrenceville, believes that’s because modern gyoza, those of the post-World War II era, are a specialty item found in homes or at shops dedicated to the craft of making them. Gyoza — which gets its name from Chinese jiaozi — is Japan’s national dumpling.
