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I have discovered the wonders of Wang's Dumplings

Now I'm new to the dumpling game. I've only had the pork & green beans and love them. My question is, is there more than one way to enjoy them? Is steamed dipped in ginger sauce the best?

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  1. honey, everything tastes delicious fried.

    1. Boiled or steamed are the classic preps. I dip mine in black vinegar from Chin Kiang but Shanxi vinegar makes for a good (a slightly more potent) alternative.

      You can also use a combination of panfrying/steaming them to make potstickers.

      1 Reply
      1. re: limster

        Yeah both fried/steamed is tasty -- you can fry them in a pan, with a little sesame or other oil so they brown a bit and then throw in a handful of water and put a pot lid on it until the water steams off. Ponzu is kind of yummy for dumplings too.
        I've only eaten Wang's dumplings at the resto -- now I want some and wish I'd brought some home to my freezer. :)

      2. Mulan also has several combinations of dumplings. I've only tried the veggie ones, but I love 'em. They come steamed with a black vinegar sauce. But, you can also buy 50 frozen dumplings for around $10 if my memory serves me.

        1. How do they compare to those at Qingdao Garden on Mass Ave in Cambridge? I love their dumplings and you can get them frozen to go...

          1 Reply
          1. re: Sgt Snackers

            I think the ones at Wang's are better than those at Qingdoa, but it's only a slight different. I like the thinness of the wrapper at Wang's, but the fillings are essentially identical.

          2. Never tried the ones at Qingdao Garden. I work literally across the street from Mulan, so it's my go-to place. Where is Qingdao's Garden?

            2 Replies
            1. re: veggiegirl

              On Mass Ave in North Cambridge - about 1/2 mile from Arlington.

              1. re: veggiegirl

                Qingdao Garden is on 2382 Mass Ave., and I can vouch for the goodness of their dumplings.

              2. Where are Mulan and Wangs? TIA!

                1. Do the Wangs frozen ones have instructions on how to pepare? If not, how would I steam (how long, from frozen or de-frost first, etc.)?

                  4 Replies
                  1. re: SEH

                    No instructions. My way, recollected from a post here of what somebody was told by Wang's staff: Boil frozen dumplings 5-6 minutes, covered, moderate-low boil. I believe the vegetarian ones cook quicker. Also freezer temperature will affect timing. Have never steamed or fried, fried seems kinda sacreligious. They also sell good potstickers, those I steam/fry.

                    1. re: SEH

                      On that tip... do these dumplings have ingredients listed on the package?

                      1. re: ponyboy

                        Nope -- they come in a regular plastic bag, with a small square of paper with chinese characters (says "vegetarian leek" or "pork and leek") They are really super home-made by the women in the kitchen. But I bet you could get someone to tell you exactly what's in them if you are worried about a particular ingredient. They are really worth having in your freezer for a quick delicious meal. I just boil mine for 10 mins or so.

                      2. re: SEH

                        The traditional method for boiling dumplings is to bring a pot of water to a boil, then drop the frozen dumplings in one by one. Stir and bring the pot to a boil again. After the pot comes to a boil, add a cup of cold water, stir, and bring to a boil again. Repeat with a second cup of cold water. Repeat again with a third cup of water. This time when the water comes to a boil again, the dumplings are done (and floating).

                        Btw, this method is used to prevent the dumplings from bursting and also leaves the wrapper with a slightly more toothsome final texture.

                      3. As others have noted below, there are a variety of ways to enjoy jiaozi (Chinese dumplings, aka Peking ravioli). Steamed or boiled are fairly standard ways to reheat frozen dumplings, and only the best of the breed (e.g. MuLan, Qingdao Garden) have skins that can stand up reliably to said reheating. (I have only been to Wang's once in the past and was so unimpressed by the waterlogged, perforated, inadequately reheated dumplings I had that I have seen little reason to go that far out of my way to give them a second chance.) Potstickers will give you a little nice extra flavor with the char from the pan contact. There are a number of reliable ways to produce same; Alton Brown has one recipe on foodnetwork.com.

                        Dipping sauces and accompaniments are also variable. Typical possibilities include soy sauce (my mom and grandma use a soy, garlic, sesame oil and scallion based thing), vinegar (typical of the Shanghai area) and chili paste (which can be done straight up or admixed to the soy or vinegar). In Xi'an, I saw one place where the tables were equipped with glasses loaded with cloves of raw garlic, and watched the locals unwrap a clove of garlic, stick a jiaozi into their mouth, then chomp straight into the raw garlic. I love garlic, but I prefer my experience just a bit mellower.

                        But really, there's no limit to the imagination in terms of dipping sauces -- if there's some combo you like, it doesnt' really matter if it's "standard" or not.

                        As far as where, my personal prefs so far would be Qingdao Garden, MuLan, Beijing Star in Waltham. And the red-oil dumplings at Sichuan Garden, which are served in a lovely spicy-salty-peanutty dipping sauce on its own.