Best jiaozi-style dumplings?
Haven't seen a recent post on this lately (recent ones tend to focus on just one or two dumpling houses) so figured I'd start one -- who serves the best jiaozi-style dumplings (as opposed to the doughball gnocchi-style) in Los Angeles?
I'm expecting a few Din Tai Fung posts -- and I'll contend its quite good, but what they considered a shu mai was absolutely horrifying to me!
Of courses, specialties, addresses, hours/days opened are appreciated.
Dumpling House in Rosemead, IMO, has the best dumpling skins -- hearty, thick, chewy and boiled "al dente" so that eating them requires effort, effort in a good way, and sets them clearly apart from xlb. In reality, they are made as if mandu were cross-bred with traditional Beijing dumplings (probably not a coincidence as the owners are part Korean). I always get the fish dumplings.
Dumpling 10053 offers good jiaozi without being fussy. Skins are chewy and there is the right ratio of filling/dumpling skin.
Dumpling House Restaurant
5612 Rosemead Blvd.
10053 Valley Blvd. #2
I'd like piggyback on this post and ask for OC dumpling recs too, please. Looove the dumplings, wanna eat more.
My current defaults in Irvine are A&J Cafe, Red Onion Cafe, and Sam Woo, so other options would be very much appreciated. The more authentic, the better. Looking for flavors from my childhood.