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Best Dumpling in Vancouver/Burnaby/Richmond/

So where are the dumpling places?

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  1. What kind of dumplings are you looking for?

    11 Replies
    1. re: grayelf

      no the XLBs, like traditional dumplings. Where you can eat at the restaurant or take-out.

      1. re: sillewater

        Hmm, still not clear if you're after XLBs or other types of dumplings. If the latter, I really like the jiaozi at the stall near the back of President's Plaza in Richmond. Excellent to eat there, and the take-home bags of frozen are also tiptop. I prefer the veg or pork versions.

        1. re: sillewater

          Funny, a colleague of my wife recently asked us of the same question. These may be to your consideration:

          Vancouver
          - Long's Noodle House (Main @ 32/33)
          - The Place (Granville @ 64)
          - Wang's Taiwan Beef Noodle House (Granville @ 67)
          - Beefy Beef Noodle House (Main @ King Edward)
          - Peaceful Restaurant (now 3 locations)

          Burnaby:
          - Lao Shan Dong and its sister store, The One (Kingsway)
          - Shanghai Elan (Kingsway)
          - No.1 Beef Noodle House, sister store of Beefy Beef (Willingdon)

          Richmond:
          - Dinesty
          - Shanghai Wonderful
          - Top Shanghai
          - Shanghai River

          1. re: LotusRapper

            Where's the third location of Peaceful, LR?

            1. re: grayelf

              In Kits somewhere. Maybe not open yet ? It was on Wisemonkeys forum.

                1. re: kinnickinnik

                  It's taking over the Mandala Iki space by the cleaners.

              1. re: sillewater

                Report back, now. Let us know how they rank, and any other places you venture to.

        2. Hi GreyElf
          you mention the frozen dumplings in your post - forgive my ignorance - how do you cook those at home?

          i hope it's simple - i do not have a bamboo steamer - i do have stainless steamer

          thank you!

          10 Replies
          1. re: Georgia Strait

            GS - steaming frozen dumplings is fine, but bamboo steamers wick excess moisture away so it doesn't "rain" on the underside of the cover. If using SS steamer, try lining the bottom with napa cabbage or any leafy greens.

            I boil my frozen dumplings. I feel I can control the finishing texture of the dough better. Depending on where you buy 'em, some dumpling bags come with instructions on cooking. But I use the same general method imbued in me by my dear Mum:

            - fill large pot (6-8 quart) with as much cold tap water as possible anticipating the volume of dumplings and addition of cold water (see below) won't cause an overflow;
            - bring water to rolling boil;
            - depending on pot capacity, put in no more than 20 dumplings for each batch of cooking;
            - cover pot, let bring to boil. Keep about 250-400ml of cold water on the side. When pot boils, lift lid, stir water to prevent dumplings from sticking to each other, and pour in cold water. Cover again, and bring to boil;
            - repeat above TWICE. After the 3rd time (ie: 3rd addition of cold water comes to boil), ladle out the dumplings onto a lightly greased platter. I use a mix of 1 tsp cooking oil, 1/2 tsp light soy and 1/4 tsp sesame oil to line the platter. This is similar to bringing out cooked pasta onto a plate and taking a bit of cooked sauce to mix the pasta.

            Then eat 'em hot !

            1. re: Georgia Strait

              The dumplings Grayelf mentioned are cooked gyoza/guotie/jiaozi-style: Fry them flat side down undisturbed in a bit of oil in a nonstick pan, then just as the bottoms start to brown, add a splash of water to the pan, cover so the dumplings steam. The water will evaporate and the dumplings will start to fry again. Uncover. When the bottoms are golden brown, the dumplings are done. Invert a serving plate on top and carefully flip them into it. Serve with a dipping sauce. Soy, vinegar, ginger slivers.

              1. re: fmed

                ^What fmed said. Be sure not to overcook. The lovely couple there will give you a small cup of gyoza sauce to go with your purchase.

                1. re: fmed

                  If you have the patience and skill, a stainless steel wok or frying pan with lid will create crispier dumplings.

                  You probably have to use a little more oil.

                  The non stick pans just don't crisp dumplings very well. You also don't get that nice golden yellow/brown colour either.

                  1. re: moyenchow

                    Wouldn't the curvature of the wok (and the smaller area directly over the heat) make it tough to pan fry a batch of dumplings ?

                    1. re: LotusRapper

                      You have a point LR. I never thought about it as I grew up using a wok to fry homemade dumplings.

                      I think for a novice a flat non stick frying pan would be easier as fmed suggested below but there are benefits of a wok.

                      If you ring the dumplings around the wok leaving the middle empty you get
                      - less greasy dumplings since any excess oil will pool in the middle which you scoop out
                      - same goes for the water if you put too much for the steam part, you can just scoop it out
                      - lastly you can save dumplings from burning by moving them higher up in the wok and move paler dumplings down closer to the middle part to increase crisping. A rotation system if you will not as readily available in a flat pan

                      Takes some skill but I prefer a wok as I feel I get a better product - move evenly crispy dumplings with a less gummy wrapper.

                      1. re: moyenchow

                        A perfectly made jiaozi will have the lacey crunchy bits: http://wisemonkeys.ca/2011/05/jiaozi-...

                        1. re: fmed

                          Ah the tasty lattice of burned starch and dumpling juices .... I sometimes get small halos of it around some of the dumplings using my wok technique.

                          However for the most part I grew up eating neat dumplings with 2 sides of crispiness and will continue that imperfect tradition :)

                          Although I don't think I grew up eating traditional dumplings since the ones I learned to make are full of veggies, the filling has a smooth texture and I had to at least put 10 pleats into the dumpling when closing them up or my mom would not find it acceptable.

                          I find the dine out versions are just plain meat with a much coarser texture without the fancy pleating.

                      2. re: LotusRapper

                        Forgot to mention, most restaurants do use a flat grill to prepare dumplings.

                        Although according to my mom they steam the dumplings first to completely cook the dumpling and then just crisp up the bottom to complete the dish.

                      3. re: moyenchow

                        Agreed ^

                        I specified non-stick since this may be Georgia Straight's first time attempting this. Even better than stainless is a well seasoned carbon steel fry pan.