My hands down favorite is Japaneze gyoza by Doll Dimsum. Doll Dimsum also makes great shrimp wonton and hargow (shrimp dumplings). Amoy makes a good sharks fin dumpling.
[Aside: Only in HK did I appreciate the difference between wonton and dumplings. Dumplings are meant to be eaten "dry" while wontons should be served with broth.]
The gyoza needs to be heated in water then fried, which makes it a little harder to prepare than your regular frozen dimsum (which you just nuke for about 3 minutes), but it tastes exactly like it would in a Japanese restaurant. Serve with soy sauce and red vinegar.
But what's really cool about frozen dumplings is that they're cheap. Like crazy PhP2 a siomai cheap. You can literally eat all the siomai you want.
x x x
When I left New York I really missed the crispy fried shrimp at the "Chinese" restaurant near the building where I lived. They were 1 part shrimp popcorn, 1 part cameron rebusado. I still remember the styro foam container it would come in. And the grease stains it would make on the faux wood coffee table.
One day, long after I have left Hong Kong, I will write about lox or spring rolls or peirogi, and I will recall with much fondness, the 47 kinds of frozen dim sum.
No comments:
Post a Comment