My Favorite Dumplings

My Favorite Dumplings

Photo of Jonathan Gold

We hope that a few of our other favorite Chinese dumplings might suffice if you can't make it to Din Tai Fung - the famous Taiwan-based soup-dumpling chain, which will finally give Glendale something in common with Shanghai, Tokyo, Hong Kong.

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    The best reason to hop on the Pomona Freeway may be Earthen’s pot stickers, eight to an order, served nestled like baby dachshunds. Flat and slightly charred, soft and rounded, wrapped around a juicy, ginger-fragrant mince of pork and scallion.
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    This heavy shuffleboard puck stuffed with ground lamb and served four to a plate is the specialty of Beijing Pie House, a cramped restaurant in the usual sort of Monterey Park mini-mall.
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    At Chengdu Taste, the popular Sichuan restaurant in Alhambra, the floppy delicate numb-taste dumplings come with an electric charge that obliterates everything in its path, like a mysteriously pleasurable punch in the mouth.
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    The titular hui tou at the dumpling house Hui Tou Xiang turn out to be Chinese blintzes, more or less -- dumpling skins rolled around thumb-sized lozenges of pork minced with onions, then flattened into oblongs and pan-fried to a pleasant tawny brown.
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    These dumplings at Wang Xing Ji could probably be weaponized; smoking-hot dumplings the size of water balloons, sneakily full of boiling soup.
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