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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,