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ISO fresh Chinese egg noodles and refrigerated dumplings

Where can I find fresh Chinese egg noodles?

Also, which restaurants in Chinatown would sell their dumplings refrigerated, as opposed to eat-in or take-out hot? The plan is for me to heat them at home.

Thank you!

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  1. There's a sidewalk stand on Grand in Chinatown (maybe halfway between the subway station and DiPalo's) that sells fresh noodles.

    1. Frozen dumplings at Vanessa's dumplings on Eldridge are a great deal and keep alright. you get 50 for $9, just boil for 15 minutes.

      6 Replies
      1. re: windycity

        i go once a month to get mine at vanessa's..

        1. re: windycity

          just boil for 15 minutes.
          ~~~~~~~~~~~~~~~~~~~~~~
          Personally, whether I make my dumplings fresh myself, or purchase them pre-made frozen, I prefer pan fried dumplings over steamed ones....I like the crispy crunchy texture of the bottom. Making fresh dumplings, I put them right into the pan, but frozen commercial ones I usually boil first for 6-7 minutes, transfer to a fry pan with cover, crisp the bottoms a little and then cover and steam for an additional few minutes with a few tablespoons of stock or water. I then remove the lid and crisp the bottoms for about another minute....then plate and serve.

          The boiling for 15 minutes piqued my curiosity...so I had to experiment with the method/procedure/directions to see what worked best with my recently purchased frozen Prosperity dumplings. Please note my findings are only for the Prosperity dumpling and since I have never had Vanessa's frozen offering, I cannot comment on cooking time, since I do not know the size or wrapper thickness of their product.

          I started by boiling a pot of water and adding twelve dumplings trying to maintain a gentle rolling boil and stirring occasionally to make sure the dumplings did not stick to the bottom of the pot. I took the first dumpling out @ 7 minutes...skin was a little hard. 8 minutes was better and filling was hot...9 minutes wrapper skin was perfect and filling hot.......10 minutes and beyond, the wrapper/skins started to fail, open and or tear to let inside juices leak out.

          Final verdict....no more than ten minutes for me as a rule.

          1. re: fourunder

            Hmm, I make my frozen pan fried differently - it's the same method I use for xiao long bao. Put some oil in a pot and get it hot, stick dumplings in until bottoms get crispy (I like it past slightly golden), then add in some water and cover with a lid and let dumplings steam off the water. I always wind up with delightfully crispy dumplings and bao with a nice crispy crust on the bottom, but I realize not everyone likes that.

            On the 15 minutes, I tend to prefer my dumplings really well cooked. I believe the instructions for Vanessa dumplings say 10-15 or 12-15 but I can't check as I already tossed my directions. I haven't had the prosperity dumplings but Vanessa dumplings tend to be thick skinned.

            I will say the Vanessa xiao long bao are not that small but they have a really nice texture with some water chestnut to give it some crunch. Very tasty, but not 50 for $9, I think it's $13 for the bao but still a good price.

            One of these days I will have to try Prosperity.

            1. re: windycity

              What!!!!!! You mean you do not steam your Xiao Long Bao????? Actually, when buying the more commercial varieties available in the Chinese Markets.....I'm on the same page with you....but I find some brands have outer skins that do not soften up enough near the seals, where the thickness is doubled.....thus the parboiling step.

              Check below for my response to (Chandavkl)...we're really cooking the same way....any differences on my part have to do with a particular dumpling on hand

              btw....Prosperity does not offer XLB or the pan fried bun frozen for sale....but the pan fried bun is excellent when served hot at 4/$1.

              1. re: fourunder

                I am a bad foodie, I do not own a steamer though I imagine I could do it in my rice cooker. I will have to try parboiling, but I have to admit to being lazy and not wanting to wash more than one pot or pan :)

                1. re: windycity

                  If you have one of these, place some cabbage or lettuce under the XLB and steam in a covered fry pan or wok....after the boas are done, place the collapsible steamer on top of a plate to serve..... very easy.

                  http://www.cooking.com/products/shpro...

        2. Most Chinatown dumpling restaurants will sell their dumplings frozen, uncooked, in bags or 50. Just remember that they're frozen raw, so it's not like you can easily cook them in the microwave, though it's not difficult to boil or pan fry them. Note that pan frying requires a combination of oil and water to cook the dumplings.

          1 Reply
          1. re: Chandavkl

            After a little experimentation, I find two methods that work well when cooking pan fried dumplings from frozen state. With thicker skins, I parboil the dumplings first for 6-7 minutes depending on size and finish them off in a fry pan with oil to crisp the bottoms, usually another 3-4 minutes. With the thinner Prosperity dumplings, I have found defrosting them first eliminates the need to parboil and putting them straight into the fry pan for 4-5 minutes, then adding stock, cover and steam another 4 minutes, then uncover and crisp the bottoms an additional 1-2 minutes...this is the best way to go if you have the time to defrost first.

            With fresh made dumplings, I simply put them right into the fry pan to crisp the bottoms approximately four minutes, add some water or stock (3 tablespoons), cover and steam another 4-5 minutes, remove lid and crisp bottoms again another 1-2 minutes and evaporate most of the liquid.

          2. Egg noodles--Kam Man on Canal st, which also sells bags of frozen dumplings

            Wonton Garden on Mott also sells their dumplings frozen, they are in a fridge on your lest as soon as you walk in.

            1. Just about every Chinese grocery store will sell fresh raw or precooked egg noodles since it is a staple in Chinese cooking.....These stores will also have many different types of frozen dumplings available, but if you are looking for a pork filling, my recommendation is to go to Prosperity Dumpling where you can get 50 for $8.00. I purchased two bags recently and they are very good...the same you get in the store for 4/5 for a buck cooked,

              1. "fried dumpling" 106 mosco st. has frozen dumplings. i think it's 30 for $5. i'm pretty sure that the more you get, the cheaper it is per dumpling

                1. Could someone elaborate or show a picture of the type of "dumpling" you're talking about. Those prices are amazing. Thanks.

                  2 Replies
                  1. re: c oliver

                    Boiled, the dumplings are called Shui Jiao. Steamed, they are called Zheng Jiao. When pan fried on one side, they are called Guo Tie aka potstickers. Here is a good look at them from a Chinese blog. Video as well!

                    http://www.christinesrecipes.com/2009...

                    1. re: scoopG

                      Excellent. Thanks. My salivary glands are doing a little dance :)

                  2. My favorite frozen dumpling place used to be SunDou Dumpling House on Grand but I believe they closed. Fortunately I found same dumpling (and bun) selection including my favorite pork and watercress ("brain dumps" due to their shape when cooked) ones at a market on Grand and Chrystie (dumplings are at the counter closest to Chrystie, near the veg. area in the same space as the fresh fish market and meat/chicken counter)

                    2 Replies
                    1. re: olia

                      Yes, Sun Dou did close but the place re-opened under new Owners and a new name which escapes me now. Basically the same menu items.

                      1. re: scoopG

                        If the store at the location is owned by the same people that owned Sun Dou then they either are cutting corners or has a new cook because the frozen dumplings have taken a noticable drop in quality and taste.

                    2. ML,

                      To answer your original query, I'm sure any restaurant will sell you your favorite dumplings or wontons uncooked raw or par-cooked for reheating...but you probably will have to pay full price for the amount in a typical take-out order serving. You could probably negotiate a special price if you wanted them to make them for you in bulk, but my guess is it will be much more expensive than the frozen 50 count bags available from the ones previously mentioned in the other threads.

                      If you go to Deluxe Market, with entrances on both Elizabeth and Mott Streets, they have a pretty good selection of dumplings and wontons, e.g. pork, vegetable, duck and seafood fillings. I've seen the same dumplings and wontons also in the Grand Street market as well.

                      4 Replies
                      1. re: fourunder

                        I couldn't remember the name of that market. I've not bought their dumplings but they do have a very good selection. Hell, they have a good selection of EVERYTHING, don't they? An amazing place. We always do a walk through when we're inNYC. Bought baby octupus there for the first time. And they have something that looks like it must be Komoto Dragon claw!!!!! No lie.

                        1. re: c oliver

                          co,

                          I'm a fan of Deluxe Market....I like everything about the place, although I have never eaten from the steam table on the upper level.....there are some on this site who are more critical of the quality of Deluxe's roasted/bbq meats section.......you know who you are:-)......but I am not one of them.....plus I like the containers they use for future food storage for my leftovers....

                          1. re: c oliver

                            Those are Aligator claws... not sure how they are usually prepared but I heard you can make a soup out of them.... Looked so scary the first time I saw them too!

                            1. re: bearmi

                              Holey moley. You mean the ones that look like patent leather? Shiver. I'll eat 'em if somebody else cooks 'em.

                        2. if you want to go the supermarket route there is hong kong market (formerly dynasty i bealieve) on elizabeth and hester