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Dim sum ID, take 2

tatamagouche Nov 19, 2008 12:49 PM

I asked your help before on this topic, I'm asking again! Several old friends from the Boston board have already assisted me greatly, but 1 question remains unanswered: The dumplings in the photo were double-skinned, the green part being a second sheet. I couldn't tell if it was spinach or what. Anybody heard of such a thing? Also, what's the sprinkling on top?

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  1. c
    caviar_and_chitlins Nov 19, 2008 12:58 PM

    My Dim Sum place calls the the dumplings in your pic "pan fried chive dumpling". They have no sprinkling, it's just the way the skins turn when fired in the pan oil.

    2 Replies
    1. re: caviar_and_chitlins
      caviar_and_chitlins Nov 19, 2008 12:59 PM

      also- if those are a Super Star Asian, they are definitely the Pan Fried Chive Dumpling.

      1. re: caviar_and_chitlins
        tatamagouche Nov 19, 2008 01:09 PM

        Yep, Super Star!

        Weird, the chive dumplings I'm used to from Thai restaurants are completely filled with chives. These were shrimp-filled but literally *lined* with something green...Actually, it just occurred to me to look at the menu (hungover, brain not functioning). Could it be the leek dumplings? If you say these are chive dumplings, though, I say OK!

        As for stuff on top...boy, I'd swear it's sprinkled on (though I can't recall) when I look at the large image, versus these, where it's clearly browned skin. You're sure? But again, if you say so, I believe it!

    2. ipsedixit Nov 19, 2008 01:10 PM

      I don't believe that's a second skin.

      The green that you see are the chopped up chives, which are part of the dumpling filling.

      6 Replies
      1. re: ipsedixit
        tatamagouche Nov 19, 2008 01:16 PM

        OK, hmm. But really, I *looked*...these were like large pieces of green, not spindly chives.

        Looking at the back dumpling, though, I can see C&C is right about that not being a sprinkling; it's the variegated color on the front dumplings that fooled me. (And the fact that I was hungover then too.)

        1. re: tatamagouche
          caviar_and_chitlins Nov 19, 2008 01:28 PM

          These are the big fat garlic chives- more like scallion sized that european-style skinny chives.

          The ones at Super Star have pork and shrimp and lots of chives. I LOVE them. And ipsedixit is correct- it's just large pieces of the garlic chives.

          1. re: caviar_and_chitlins
            tatamagouche Nov 19, 2008 01:37 PM

            Aha! Gotcha. Thanks to you both! (The chives in the Thai dumplings I'm thinking of are minced so fine I couldn't tell you what kind is used.)

            1. re: tatamagouche
              caviar_and_chitlins Nov 19, 2008 01:42 PM

              I promise- if you go to Super Star and ask for Pan Fried Chive Dumplings- you will get the thing in the pic. Enjoy them, they are my favorite thing there- and that's saying something, because so much is good there.

              1. re: caviar_and_chitlins
                tatamagouche Nov 19, 2008 01:55 PM

                They were one of my faves too, definitely! The other was the stuffed eggplant. (I'll have a post on my blog up about the meal shortly, and will of course reference this thread.)

                1. re: tatamagouche
                  porker Nov 20, 2008 04:39 AM

                  I love dim sum when hung over...

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