Ramen Yamadaya, Costa Mesa, CA

Ramen Yamadaya is a chain of ramen restaurants that stretches along the California coast from San Francisco to San Diego.  I tried the location in Costa Mesa and ordered the Tonkutsu Kotteri Ramen which comes with a slick of really tasty black garlic oil floating on top of the thick, fatty pork broth.  The Tonkutso pork bone soup is cooked for 20 hours, 10 hours at a high boil to break the bones into flakes, and then simmered for 10 hours to extract the flavors. The service at Yamadaya is idiosyncratic, with our three entrees brought to us over a 15 minute window and before the appetizer dumplings arrived.

The Dumplings:  the Ramen Yamadaya menu lists Takoyaki, Vegetable Gyoza, Pork Gyoza, and Spicy Gyoza.  They also serve Taiyaki which are fish shaped deserts made of a cooked, waffle like batter stuffed with red bean paste.  One of my lunch companions pointed out to me that using Dumpling Hunter’s definition of a dumplings, Taiyaki should be considered a type of desert dumpling.

Spicy Pork Gyoza

We ordered the Veggie Gyoza, which are vegan, but were denied because they were out of them that day.  Instead, we tried the inspired Spicy Gyoza which have thin, delicate wrappers and are filled with pork and minced kimchi. These house made dumplings were juicy and had a serious kick that was too much for one of my friends.  The bottoms of the dumplings were fried crispy and golden and then the dumplings were covered so the tops of the dumplings steam cooked.  My one complaint is that the dumplings were a little greasy.

The Dipping Sauce: Ramen Yamadaya serves a well balanced soy and rice vinegar dipping sauce, that I imagine would be great with the veggie or pork gyozas.  But the sauce was wasted on the Spicy Gyoza, the minced kimchi provided a built in spicy sauce that was all I needed with these dumplings.

The Location:  We hit the location in Costa Mesa in Orange County, south of LA.  This location is located in a nondescript strip mall type plaza and the intersection of Baker Street and Fairview Road, the exact address is 1175 Baker St. Costa Mesa, 92626.

 

 

Posted in Gyoza, Japanese, Kimchi, Los Angeles, Pork, Potsticker, Vegan, Vegetarian | Leave a comment

Shanghai Heping Restaurant, NY, NY

Shanghai Heping Restaurant

When I moved to NYC in 1991 there was no user friendly internet or Yelp or Gothamist top 10 lists or Google reviews or foodie blogs, to find a new Chinese restaurant you had to walk through Chinatown and try and size up places by how they looked and what was hanging in the window (NY Noodle Town) or swimming in the fish tanks (original Danny Ng’s).   Lately I have been missing the spontaneity of just walking down a street in Chinatown and picking a new restaurant to eat at.  So this week I Google searched for “Dumplings in Chinatown” and randomly clicked on one of the many pins that appeared on Google maps and told my friends to meet me there.  Not quite the same as wandering down a street and randomly picking a place to eat, but more spontaneous than reading blog posts and Yelp reviews to pick a spot.  So this is how we ended up at Shanghai Heping Restaurant with its impressively large awning and sidewalk presence but a rather modest dining room.  Shanghai Heping Restaurant has lots of classic Shanghainese dishes and relatively little in the way of Americanized Chinese food.

The Dumplings:  In Shanghai Heping Restaurant we did not stumble on a hidden gem of dumpling greatness, overall the dumplings were good but not outstanding.  We tried the Pork & Crab Soup Dumplings, the Steam Seafood Dumplings, the Wontons Szechuan Style and the Fried Tiny Buns with Pork.  The menu also includes Pork Soup Dumplings, Vegetable Buns, fried or steamed Pork Dumplings, and Vegetable Steamed Dumplings.

Soup dumplings, Wontons Szechuan Style, Steamed Seafood Dumplings and Tiny Fried Buns

The Pork & Crab Soup Dumplings were quite good, with a lot of tasty crab roe and meat mixed onto the pork which gave the soup a yellow tinge, and the wrappers were just the right thickness to make supple little purses of filling and soup.  Unfortunately the quantity of soup in the dumplings was pretty skimpy and kind of thin tasting.  Maybe the larger mix of crab meat in the filling meant there was less pork and pork fat to flavor the soup.

The Wontons Szechuan Style were stuffed with a coarsely ground pork and either scallions or leeks, I am not sure which, and were quite good.  This is a sort of unusual filling for this dish, the wontons are usually filled with finely minced pork. The filling was similar to the filling you usually find in Chinese pan-fried pork dumplings.  The sauce was a mix of sesame chili oil and a smooth peanut sauce, that was tasty but lacked any real heat.  You will want to eat these dumplings quickly after they arrive to your table because the sauce thickens and gets gloppy when it cools.

The Steamed Seafood Dumplings, which appeared to be stuffed with a mix of shrimp and a white flaky fish, were pretty large and filling but lacked flavor.  They were basically a good vehicle for sopping up sauce and were useful for mopping up some of remaining Szechuan sauce from the wontons.

The Tiny Fried Buns with Pork are misnamed, the buns we got were big, bigger than a golf ball, like the size of a large satsuma or small tangerine.   The fluffy, bready white buns were pan-fried on the bottom and steam cooked on the top and were served sprinkled with sesame seeds and slivered scallions.  Generally I like the fluffy bread these buns are made of, but the meatball inside these buns was quite small and this dish mainly just filled me up without giving me much dumpling joy.   Like the Seafood Dumplings these buns were mainly good for sopping up sauce.

The Dipping Sauce:  Since I found the Seafood Dumplings and Tiny Fried Buns to be mainly useful as a vehicle for delivering sauce, it was disappointing that the soy dipping sauce was so unimaginative and one dimensional.  It was a basic mix of soy, a little sesame oil and a touch of vinegar, nothing astounding.  The black vinegar with slivered ginger that came with the soup dumplings was thick and intense and as usual was more than I could take.

The Location:  Shanghai Heping Restaurant is Manhattan’s Chinatown on Mott Street Between Canal Street and Hester Street. This is part of Chinatown that over the past decade has expanded into, and largely displaced, Little Italy.  The restaurant is on the East side of the street, mid-block and has a huge blue awning with big neon yellow Chinese characters above the awning.

Posted in Buns, Chinese, New York City, Pork, Sichuan Dumplings, Soup Dumpling, Wontons | Leave a comment

Seoul @ Food Gallery32, NY, NY

I have mentioned Food Gallery32 in my prior posts about the excellent Bunch/Bunn/Mama.  Food Gallery32 is a Korean style food court in Manhattan’s Koreatown that has around a dozen food kiosks selling everything from stuffed buns, Korean style ramen, Korean school lunch food, street food, omu-rice, Korean BBQ, Korean style Chinese food, Korean stews and soups and noodle dishes.  It is no where near as good as the food courts in the basement of the Lotte or Shinsegae department stores in Seoul, but it blows away your typical American food court and gives you some feeling of the Korean food court experience.

Fried Pork Dumplings

The Dumplings:  Besides Mama, the kiosk called Seoul is the only place in the Gallery to get dumplings.  Seoul has deep fried or steamed  pork, chicken or vegetable dumplings, steamed shrimp dumplings and steamed pork with Kimchi dumplings.  I was by myself and in a rush so I only tried the deep fried pork dumplings, which come either three or eight to an order.  The dumplings were good; they were deep fried and had pork filling, so you know, how bad could they be?  They were filled with pork, glass noodle, scallions and what was either minced egg or tofu and were plated with a mound of shredded white cabbage dressed with a spicy mayo sauce.  I am pretty certain Seoul is using frozen dumplings, maybe even from the H-Mart at the end of the block.  It is no Mandoo Bar, but when you don’t want to deal with the wait there and need a quick pile of dumplings and maybe a bowl of Kimchi jjigae or Ramen on the side, Seoul works.

The Dipping Sauce:  the dumplings come with a little plastic tub of soy and sesame oil dipping sauce which was fine,… well kinda meh.  They also come with a tub of quite good kimchi and a tub of sliced pickled diakon.

The Location:  Food Gallery32 is on the north side of 32nd street, mid-block between Broaday and 5th Avenue, in Manhattan’s Koreatown neighborhood.  Seoul is on the ground floor of the Gallery all the way in the back, behind the stairs.

Posted in Kimchi, Mandoo, New York City, Pork | Leave a comment

Yama Ramen, NY, NY

My day job frequently takes me to Rockefeller Center, which apart from Saki Bar Hagi and Iroha, is a pretty bleak area for good, reasonably priced eats.  Thankfully the recently opened Yama Ramen is looking to change that. This second floor walk up is decorated in a vaguely rustic Japanese pub style, like it aspires to be an izakaya Toshiro Mifune’s character in the Seven Samurai would hang out at.  Yama Ramen’s menu includes ramen, sushi, donburi, chirashi and tempura.

Fried Shrimp Bun

The Dumplings:  Yama Ramen serves house made Pork Gyoza and Shrimp Shumai and Takoyaki.  It also has a selection of buns which are stuffed white, fluffy Chinese style breads, so not dumpling style buns but still super good. The buns come stuffed with Pork Belly, Shrimp, Chicken Katsu, Beef Yakiniku or Portobello Mushroom and are dressed with seasoned mayonnaise and slivered scallions.

Takoyaki

The Takoyaki – The takoyaki at Yama Ramen, come five to an order and are fully dressed in drizzles of mayonnaise and Worcestershire based brown sauce and a blanket of bonito flakes.  The takoyaki were perfectly cooked so that the outside was crispy and the dough inside was creamy without being under cooked and the octopus pieces had a crunchy bite without being rubbery.  These takoyaki were the perfect post-meeting snack, up there with those from Otafuku.

The Location:  Yama Ramen is on 48th street between 5th and 6th avenues, just south of Rockefeller Center above a Lenwich Bagel shop.  Look for the menu board standing on the sidewalk, mid-block on the south side of the block.

Posted in Japanese, New York City, Takoyaki | Leave a comment

Shun Lee, New York, NY

Shun Lee Palace on East 55th street opened in 1971 and originated Chinese fine dining in New York City. It’s original chef T.T. Wang, who previously worked for the Taiwanese Ambassador to the US, introduced General Tso’s Chicken, Hunan Fish and Orange Beef to the U.S. and was also the first to bring Hunan, Yangzhou-Sichuan and Shanghai style cooking to New York City.  The New York Times has several interesting articles (one here) about the history of Shun Lee and the restaurant and its owner were featured in the documentary “The Search for General Tso“.

Shun Lee West was opened on the West Side in 1981 and was renovated and renamed Shun Lee in 1985.  The entrance to Shun Lee is a dark, black-ceiling-ed hallway with the host’s podium ominously framed in silhouette at the end of the hall. Beyond the host there a theatrically styled sunken dining area with dramatic lighting and golden, tongue thrashing dragons flying around the perimeter of the dining space.

Steamed shrimp and Pea Shoot Dumplings

The Dumplings: the main menu has vegetable steamed dumplings, Shanghai Soup Dumplings, Szechuan boiled dumplings and Beijing style pan-fried pork dumplings, and the dim sum menu is replete with dumpling options.  The selection of Shumai includes; Vegetable, Beef, Chicken, Pork and Shrimp, Seafood, and Crab Meat & Shrimp styles and the selection of dumplings includes; Chicken & Mushrooms, Pea Shoot & Shrimp, Vegetable, Har Gau, Seafood with Chives, Scallops, Mixed Mushroom, Pork & Cilantro, Chicken & Spinach, Vegetable Funggar with peanuts, Pork & Chives, and Pan Fried Pork Dumplings. Clearly I will need to return several times to work my way through the dim sum menu.  I also need to find out which of the vegetable dumplings are vegan.

Steamed Pea Shoot and Shrimp Dumplings – these dumplings are on the dim sum menu and come three to an order in a mini steamer.  I love pea shoots which are super nutritious, and while these dumplings were great, I think they could have used more pea shoots. I feel the same way about pea vines that The Bruce Dickinson feels about cow bells.  The dumplings were filled with big pieces of fresh, sweet meaty shrimp with a sprinkle of pea shoots like a garnish adding a green taste that referenced peas, spinach and watercress.

Soup Dumplings

Xiao Long Bao – the soup dumplings at Shun Lee were excellent, filled with fatty pork broth soup and flavorful, silky smooth textured pork.  You only get four dumplings per order and they are each served on a Chinese soup spoon, which I really don’t like as a plating strategy. Once removed from the steamer the dumplings cool too fast and the wrappers stiffen up, so you need to eat them fast.  Plus this plating seems like a commentary on my chop-stick skills, like they think I don’t have the skills to remove soup dumplings from a steamer.

Szechuan Boiled Dumplings

Szechuan Boiled Dumplings – this is probably the best value for money among the dumpling choices, for about the same price as the other dumplings on the main menu, you get eight (instead of four) dumplings in a sauce of chili-oil and soy sauce.  Typically this dish uses wontons and the long floppy noodle tails of the wonton wrapper provide extra surface area for the sauce to cling to, but at Shun Lee they use Shui Jiao style boiled pork dumplings. The pork meat ball filling was a little courser ground than the filling of the soup dumplings but tasted just as good.  The wrappers were thin and delicate and had a slightly sweet flavor that counterpointed the savory pork.  The chili sauce had an initially mild heat that crept up on me as I ate.  By the end of the dish my lips and tongue were feeling the burn, although not so bad as to prevent me from slurping down several spoonfuls of the tasty sauce once I ran out of dumplings.

Dipping Sauces:  The soup dumplings came with the traditional dipping sauce of black vinegar with slivered ginger.  I usually do not like this sauce as I find it too intense, but at Shun Lee they cut the vinegar with something so it was lighter and less intense than usual.  The sauce that came with the Shrimp and Pea Shoot dumplings was a nasty brown gloppy sauce with chopped garlic in it.

Location:  Shun Lee is on 65th street just East of Broadway in the Lincoln Center section of the Upper West Side of New York City.  It is an easy walk from the A/C/B/D/1 trains stop at Columbus Circle and a block and a half from Central park.

Posted in Pork, Shrimp, Sichuan Dumplings, Soup Dumpling, Steamed | Leave a comment

Bombay Royale, Northampton, MA

Bombay Royale is one of the best Indian restaurants in the Pioneer Valley, although the bar in Western MA is quite low.  Bombay Royale’s menu covers all the dishes you would expect to see in a general, non-regional Indian restaurant, and as a plus has a section for vegetarian dishes and a separate section for vegan dishes.  Their food generally is good, I really like the Masala Dosa, the Mulligatawny Soup, and the home made Lime Soda but sometimes the spices in their main dishes taste harsh and not well knit together.  They tend to fall down on service, it often seems like the waiters are only begrudgingly taking your order, bringing you your food and dropping off the check. Bombay Royale has a good Sunday brunch buffet, but it gets packed and often the kitchen is overwhelmed and leaves big gaps in the buffet, so come early.

Vegetable Samosa

The Dumplings:  There is some argument over whether Samosa’s count as dumplings, some people feel they are too big to be dumplings.  But here at Dumpling Hunter we embrace Samosa, Empanadas, Pasties, and Piroshkies as part of the Dumpling family.

Bombay Royale serves vegetable Samosa’s which are vegan, Lamb Kheema Samosa and Samosa Chaat which are smashed Samosa topped with Chaat Chutneys.  The veggie Samosas come three to an order and were pretty small, sort of mini, slider sized Samosas. But on the plus side this increases the surface area to volume ratio so you get relatively more fried crunchy wrapper.  The potato filling was very mild and I would have preferred it with a deeper curry flavor.  Overall their Veggie Samosas worked for me as an appetizer, I enjoyed the relative abundance of crispy fried wrapper and even though the flavor was really mild, the potato filling whet my appetite for the main dishes.

The Location: Bombay Royale is in downtown Northampton MA at 52 Crafts Ave. in One Roundhouse Plaza, near the Peter Pan bus station.

Posted in Northampton, Samosa, Vegan, Vegetarian | Leave a comment

Dumpling Kingdom, New York, NY

Dumpling Kingdom is a tiny, somewhat dingy, mom and pop run dumpling shop near Washington Square Park, in New York City’s Greenwich Village neighborhood.  They have a pretty good selection of house made dumplings and dumplings soups, and a short list of main dishes.  Most of their business is take-out, catering to the local NYU students, and the space has counter seating for about six people.  Dumpling Kingdom gets really crowded for eating at the counters when there is a long line of people waiting on to-go orders, or when a gaggle of students comes in to place orders.  Eat-in orders are served in aluminium to-go boxes and come with a plastic to-go tub of sauce. 

Fried Pork and Chive Dumplings

The Dumplings: Dumpling Kingdom’s menu has pork soup dumplings, crystal vegetable dumplings, shrimp shumai, fried or steamed pork and chive dumplings, fried or steamed pork and cabbage dumplings, seafood dumplings, chicken dumplings, jade dumplings, crab rangoon, chicken wontons, and chicken wontons in spicy sauce.  You can also order pork, chicken, seafood and jade dumplings in soup.  I tried the fried pork and chive dumplings and the jade dumplings.

Fried Pork and Chive Dumplings – they made a mistake in my order and initially served me steamed pork and chive dumplings, which they subsequently then fried/seared on one side, so I am not sure if the dumplings I had are their typical style for fried dumplings.  But the dumplings they finally served me were really good, some of the juiciest pork dumplings I have had in a while.  The meatball filling had a deep, well seasoned pork flavor shot through with a peppery flavor from the chives.

Jade Dumplings

Jade Dumplings – these bright green dough wrapped, vegan dumplings are only served steamed.        They seemed to be filled with a mix of white cabbage, greens and carrots, and maybe a few other veggies thrown in there too that I could not readily identify.  The white cabbage was under cooked compared to the other ingredients and gave these dumplings an unfortunate mouth feel. In addition, the wrappers were really thick and became stodgy and tough as the dumplings cooled. To top it off the wrapper and filling were both lacking in flavor.  But the sauce tasted quite good and, if it wasn’t for the unpleasant texture from the cabbage and the thick wrapper, these dumplings would have been a good sauce delivery vehicle.

Overall, I would go back to Dumpling Kingdom for the fried pork and chive dumplings and to try some of the other dumplings in their line up, but I would not recommend the Jade Dumplings.

The Dipping Sauce:  The dumplings are served with a to-go tub of sauce and the counters had bottles of soy sauce and Huy Fong’s Sriracha sauce.  The sauce that came in the tub, a sweetened mix of soy and rice vinegar, was quite good but the tubs were small, making it hard to dip the dumplings.

The Location:  Dumpling Kingdom is located on Sullivan Street between West 3rd Street and Bleecker Street.  This is the NYU campus neighborhood and so the Sullivan Street and the area in general has a huge student population and is packed with bars, restaurants and food trucks.

Posted in Chinese, New York City, Pan Fried, Pork, Vegan | Leave a comment

Joe’s Shanghai, New York, NY

Given that this is a New York City based dumpling blog, it is sort of amazing that this is the first review of Joe’s Shanghai.  I tried to visit once before but the line was down the block and so I ended up going to their sister restaurant Joe’s Ginger.  Joe’s Shanghai opened in 1995 in Flushing Queens and then expanded to Manhattan’s Chinatown and then Mid-town, and in doing so, probably more than any other establishment, popularized the Xia Long Bao (Soup Dumpling) in New York City.  As part of a night out to see a showing of a restored copy of Game of Death at MOMA, I hit the Mid-town location for dinner.  This location has two floors and a basic, spare design.

Pork and Crab Soup Dumplings

The Dumplings:  Joe’s sells Pork and Pork and Crab Soup Dumplings, King of the Sea Dumplings and Pork or Vegetable dumplings cooked either pan-fried or steamed.

Pork and Crab Soup Dumplings –   As you would expect from Joe’s reputation these soup dumplings were excellent.  They took a little time to arrive at our table, but the wait and the reveal of the huge cloud of steam that billowed out of the steamer when the lid was removed added to our anticipation.  The dough wrappers had a perfect thickness, not thick and chewy like at lesser places but just exactly thick enough to contain the soup and meat ball.   The pork soup was rich and unctuous, with a hint of ginger and crab roe.  As the dumplings cooled in the steamer the soup changed consistency, moving from a light soup in the first dumpling to a thicker fattier soup in the last one.

King of the Sea Dumplings

King of the Sea Dumplings – While Joe’s is known for its soup dumplings do not overlook ordering the amazing King of the Sea Dumplings.  These steamed dumplings are stuffed with shrimp and scallop and  had a scrumptious sweet (shrimp) and salt sea flavor (scallop) flavor.  They were quite a light dumpling compared to the soup dumplings, which after a few baskets can feel heavy.  These dumplings also went well with the black vinegar and ginger sauce that was served with the soup dumplings.

Pan fried vegetable dumplings

Pan Fried Vegetable Dumplings –  The chefs at Joe’s knows how to pan-fry a dumpling so that it is perfectly crispy, crunchy and golden.  But despite the excellent frying technique I thought the wrappers were a little thick and doughy on the inside.  These dumplings were filled with finely minced greens and carrots and had a sweet flavor contributed by the carrots.  The filling worked really well with the accompanying soy and minced ginger dipping sauce.

The Dipping Sauce:  The soup dumplings came with the traditional black vinegar sauce with slivers of ginger.  I don’t particularly like this sauce and almost never add it to my soup dumplings but it worked well with the King of the Sea Dumplings.  The vegetable dumplings came with a flavorful soy and ginger dipping sauce that I really liked, definitely one of my favorite dipping sauces out there.

The Location:  We hit the Mid-Town location which is on 56th street between 5th and 6th avenues.  I think this area is a bit of a foodie wasteland, there are a lot of high end expense account restaurants or after work bars slinging bar food. So if you are stuck in Mid-Town for dinner, Joe’s is a good option for reasonably priced, super tasty food. There are also Joe’s Shanghai locations in Flushing Queens and on Pell Street in Manhattan’s Chinatown.

Posted in Chinese, Crab, New York City, Pan Fried, Pork, Shrimp, Soup Dumpling, Vegan, Vegetarian | Leave a comment

Yissine Frozen Vegetable Korean Dumplings

Yissine Vegetable Korean Dumplings

Yissine Vegetable Korean Dumplings


Pan fried Yissine Vegetable Korean Dumplings

Pan fried Yissine Vegetable Korean Dumplings

Rating:  stars_3

Yissine Frozen Dumplings are one of the Rhee Brother’s 14 lines of Asian frozen food products. The Yissine Vegetable Korean Dumplings are vegan and filled with tofu, onion, green onion, cabbage, radish, sweet potato vermicelli, leek, sesame oil, garlic soy sauce, ginger and black  pepper, and as proudly proclaimed on the front, No MSG.

Since I have tried the Rhee Brother’s Assi brand Vege Potstickers, Vegetable Dumplings and Hot Vegetable Dumplings I can’t help comparing the Yissine dumpling to the Assi ones.  The Yissine Vegetable Korean Dumplings are shaped in a gyoza potsticker style and are closest in shape to the Assi Vege Potstickers; both the Assi Vegetable and Hot Vegetable Dumplings have a more traditional Korean dumpling shape, long and moon shaped.  Like all three of Assi dumpling styles I have tried, the filling of the Yissine Vegetable Korean Dumplings are a faux meat, close in flavor to pork.  However, the texture of the filling in the Yissine Vegetable Korean Dumplings was not as good as the filling of the Assi brand ones, it was less convincingly meaty and was a little crumbly.

I think the three styles of Assi Brand dumplings I have tried are superior to the Yissine Vegetable Korean Dumplings.

Posted in Frozen Dumpling Review, Korea, Vegan, Vegetarian | Leave a comment

Ravioli de JUIN, Paris, France

Vegetable Dumplings

In preparation for a business trip to Paris, I googled like crazy trying to find lists of the best places to eat dumplings but I kept coming up short.  There is a Chinatown in Paris but it is pretty far from where I was staying and far from any of the sites I wanted to see.  But once in Paris I discovered that in French dumplings of all types are referred to as ravioli, often with a country appellation suffix such as Ravioli Japanais, and they are pretty easy to find.

Ravioli de JUIN is a small family run Chinese dumpling house that has a counter that seats maybe 10 people and three or four small tables for another dozen diners.  The dumplings are cooked in an open kitchen behind the counter.  Ravioli de JUIN also sells a spicy Sichuan noodle soup and a tofu salad and a cabbage salad.

The Dumplings:  Ravioli de JUIN sells Raviolis Au Porc, Raviolis Au Boeuf, Raviolis À l’Agneau et oignon (lamb and onion) , Raviolis Au Poulet (chicken) and Raviolis Végétariens.  The dumplings are all cooked first in a tiny amount of oil until the bottom of the dumplings are just fractionally crispy and then water is added to the pan and they are covered and steamed.  Each order includes 10 fairly large dumplings.

I tried the Raviolis Vegetariens which are listed as being filled with Chouux (cabbage), ciboulette (chives) and Vermicelle noodles.  There was also, what I think was, tofu skin mixed into the filling.  The dumplings alone were quite good, with a nutritious cruciferous flavor to them, but were excellent when paired with the dipping sauce.  The chopped cabbage filling provided plenty of surface area for the dipping sauce to cling to, making these dumplings an excellent sauce delivery vehicle.  While the chef clearly has a vision for how much frying is appropriate for his dumplings, I would have preferred them a little more crispy fried on the bottom.   My French is very poor, so my efforts to find out whether the veggie dumplings were vegan were not successful.

The Dipping Sauce:  Each spot at the counter has a white ceramic tub of chili paste, and matching white bottles of vinegar and soy sauce from which you concoct you own personalized dipping sauce.  I found that a sauce that was a little heavier on the vinegar went really well with the vegetable dumplings.

The Location:  Ravioli de JUIN is in the Bastille neighborhood of Paris at 78 rue do Charonne.  If you are staying in the Bastille neighborhood and get tired of baguette, cheese, ham, crepes, cafes and bistros, Ravioli de JUIN is a good neighborhood spot for dumplings.

Posted in Pan Fried, Steamed, Vegan, Vegetarian | Leave a comment