Had another round of spectacular takeout dim sum from Winsor yesterday, spectacular even after a 30 minute drive home. Standouts were the shrimp and chive dumplings (both the steamed and fried versions), the modestly named Shanghai chow mein (with thick, chewy noodles), the deepfried bean curd sheets, and rice cakes with XO sauce (texture tossup between the same dish with slightly less chewy turnip cakes). But the standouts among the standouts were the chau chau dumplings (pork with chopped, crunchy water chestnuts and peanuts), the fried fish cakes (flat, scallion-pancakey disks with a thin layer of fish paste, and really superb panfried dumplings, juicy enough to almost be soup dumplings. There was a lot more, all very good. Total price was $97, but we’ve gotten 6 meals out of it already, with enough left for a good lunch for two tomorrow.
@Saregama had commented above on the differences between Winsor dumplings and the ones from Jing Fong. As it turned out, I had JF dumplings on Tuesday in NY, so did a small test:
The Winsor dumplings are larger, but not by that much. The weights were 1.2 oz and 1.06 oz (JF, har gow and shu mai, respectively) and 1.35 oz 1.15 oz for Winsor for the same dumplings. The wrappers on the Winsor shrimp dumplings were, as @Saregama says, much thicker, as the pictures suggest (you can see through the JF ones). The shu mai wrappers seemed comparable.
While comparing, the Winsor dumplings being compared were $4.75 each for three ($5.79 if you order online), the JF ones $8 (online price).
