Yuanbao jiaozi SF sunset


(richard ) #1

Lunch the other day was pork and three delicacies dumplings at yuanbao jiaozi on Irving off 22nd. 14 made to order dumplings with thin skins and a tasty juicy filling full of Chinese chives served boiled, not in soup. I’m not sure what three delicacies means. While my instinct was to try a pork filling first, I’m definitely going to try one of the fish versions next, probably with celery. Yuba salad had nice fine shreds with plenty of bright fresh cilantro in a tasty chili oil dressing. I also had the spicy beef noodle soup, which was the only noodle on the menu. Thin noodles were fine, the beef soup was light and delicate, maybe a bit too much so, with a gentle tingle from the chili oil. Tender beef both in thin slices and small chunks, very fresh and well cooked greens. I’ll be back.


(Gary Soup) #2

“Three delicacies” (三鲜, san xian) or “three fresh” is a common descriptor for a variety of jiaozi or wontons in northern China. The three ingredients may vary, but a mixture of minced pork or shrimp with garlic chives and shredded shiitake mushrooms is generally implied . The mix often contains pork AND shrimp, but isnever called “four ingredients”) because four is an unlucky number.


#3

Have you eaten at Kingdom of Dumpling or Dumpling Kitchen? If so curious how the dumplings compare.


(richard ) #4

I’ve had kingdom of dumplings frozen dumplings and really like them but I don’t think I’ve eaten at the restaurant. I say think because I have trouble remembering a lot of these kingdoms and kitchens And dumplings or was it pancakes or noodles by name. The last bag of frozen dumplings from kingdom of was fish with chive, and I really liked their flavor and wrappers as well. Dumpling kitchen is good, but my memory is fuzzy. I liked their veggie xi’an dumplings best. They’re all over the place, stylistically, with gyoza and Cantonese items on the same menu but I think I only found their noodles to be disappointing.


#5

There will be a difference in the cooked texture between frozen and fresh dumplings. When the dumplings are frozen, the dumplings need to cook 3-4 minutes longer in the water to cook the meat inside through, but that also means that the wrapping is overcooked and thus a bit mushy.

In the case of fresh dumplings, the reduced cooking times mean the wrapping retains a certain bounce, or, al dente quality, which is appealing to me.