Over a year later, the quest to find soup dumplings in Paris continues with no luck. As such, it’s one of a short list of foods that Nick and I actively seek out when we’re in the States. We took a very short trip to San Francisco (sorry we missed each other, Hungry Dog!) and on the agenda was dim sum.
Our all-too-willing friend Dave courteously escorted us to Yank Sing, home of some of San Francisco’s best dim sum, or so I’m told. We sat down to lunch in the crowded dining room and immediately the carts started rolling by. We picked up fried shrimp, shrimp and asparagus wrapped in bacon,
and steamed pork buns.
Then we remembered why we had come.
The three of us started off with two baskets of the holy grail, xiaolongbao. Most people will tell you that you have to eat these in stages – that you have to put it in your spoon, nibble a tiny hole in the side of the dumpling, sip out the soup, and finally eat the dumpling. Well, while the suckers are going through all the rigmarole, I’ve already eaten three. (The mouth burning is part of the fun, trust me.)
I like them with a bit of vinegar, slivers of ginger, and a dab of chili oil. But let me just say, that these dumpllings were some of the best I’ve ever had. The skins were perfect – thin enough that you could see just how juicy they were inside, but thick enough to keep it together until the inevitable meeting with my teeth. We happily slurped and gulped our way through four dumplings each.
Meanwhile, some ribs materialized on our table.
They were good, quite good. But we didn’t want to waste any more tummy space. We ordered two more baskets of soup dumplings, and then maybe some more, I’m not sure. It gets fuzzy there for a little while, but I do remember that I didn’t need to eat for the rest of the day.
What’s that they used to say about Chinese food leaving you feeling hungry an hour later? Apparently that doesn’t apply to dim sum.
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In other news, I spent the majority of my work day today hand-dipping chocolates. (It’s not just an expresssion.) It’s a time-consuming task that requires minimal brainpower, so my mind was free to wander and I fantasized about my luxury dinner party menu for the next Project Food Blog challenge. It’s shaping up pretty nicely, if I do say so myself, but I have to make it to the next round first. (Shameless plug time) You can help by voting for me.
On this day in 2008: Fennel Focaccia