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.
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.
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