the best dumplings?

How do you know when you are eating a good dumpling?

Good dumplings should always be taken out straight from the steamer, served piping hot.

The secret to a good dumpling is first of all the SKIN. A good dumpling has skin that is soft and yet strong/supple to hold the soup and the meat together inside the dumpling.

The true test of texture is when the dumpling is held and gently dropped into a dish of ginger-vinegar-sauce mixture.
If it breaks, goodbye "best dumpling"
If it doesn't, continue to brush it on the mixture till it's lightly soy-ed.

Of course, many of us who are "not-to-chinese" might want to get some help with a spoon.

After having the dumpling properly in the spoon, you can first suck the tip of the dumpling for the delicious dumpling soup, and later put the whole thing into your mouth.
The soup should never be too strong, because it will need to compliment the dumpling filling.

The filling in the dumpling is also very important.
A good dumpling has to have fresh meat.
Take your time to chew and savor the taste of this delicious Taiwanese delicacy.

You might find some ginger and the spilled soup still left on the spoon, finish it up.
You will find that ginger has never tasted so good with vinegar....

Of course, a smile/grin? on the face will tell it all.

So,... is it the best dumpling?

Well, I personally enjoyed the "freshly peeled crabmeat dumpling" from Ting-Tai-Fung. Thought it was very very good indeed.
Yum!

Ting Tai Fung
Raffles Place, Singapore
1st May 2006