Who makes a superior version in Manhattan? Decades ago, there were several places in Chinatown that specialized in fried, boiled and steamed pork dumplings. One noteworthy establishment was on Pell street near Mott. Their fried dumplings were crunchy on the bottom, with thin wrappers, and juicy filling, and went for about $3 a plate.
I'm aware of the trend towards bargain-priced, gang-cooked dumplings, but I'm looking for a place that makes them much better, cooks them to order, and, presumably, charges accordingly.
Any ideas? And does anyone remember the place on Pell?
A while back, I believe there was a John's Shanghai outpost in New Jersey....they had very good Fried Dumplings, albeit what I would considered to be small in size compared to what most other restaurants served. I recall a good meat mixture and nice fresh made wrappers/skins from flour only, no egg included.
Maybe the one in NYC uses the same recipe.