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2010-03-13
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After waking up in a 餃子 mood, I decided to try something new and found this place on OpenRice. Its name translates to "Delicious Dumpling Shop" and I think that's a fair assessment. It's also a worthwhile trip if you don't happen to live in Sham Shui Po: a couple minutes' walk from exit D of the Prince Edward MTR station.Taking the recommendations from other OpenRice reviews, we tried the pan-fried cabbage and snow fungus dumplings (椰菜雲耳煎餃), and the soup versions of leek and pork (韮菜肉湯餃) and bok
Taking the recommendations from other OpenRice reviews, we tried the pan-fried cabbage and snow fungus dumplings (椰菜雲耳煎餃), and the soup versions of leek and pork (韮菜肉湯餃) and bok choy and pork (白菜肉湯餃) dumplings. I also tried a spoonful of their chili sauce in my soup: it's a bit like an XO sauce but with more fresh pepper chunks/flakes in it.
As pointed out below, the pan-friend dumplings are pretty oily, though not as extreme as you can find in northern China. But I found the dumpling skin quite tender, which is something they don't always pull off in the mainland. The stronger taste of the fried dumplings worked well with the cabbage and fungus filling after the obligatory dip in red vinegar.
The leeks were quite strong, making the bok choy and pork my preferred choice of the two kinds of soup dumplings that we tried. My wife was brought up on leek and pork dumplings so she preferred the stronger taste. The soup broth had a real traditional Chinese soup flavor to it (i.e. if you aren't familiar with the taste it might seem surprising to you), and I thought the chili sauce worked quite well with it.
These dumplings are different enough in shape, taste, and presentation from what's available near us in Central/Sheung Wan to have made the trip worthwhile. All in all, an enjoyable lunch with just the right amount of food for us, all for HK$50. Hard to beat that. So why an "OK" rating instead of a smile-'n-slurp? Because I wouldn't keep going back: it's good but not that good.
張貼
