It was a dumpling-themed week for our company-paid team lunch! We decided to order from Brooklyn Dumpling Shop, a spot that has gained quite a bit of buzz for its unique fusion flavours.
If you have followed my previous food adventures, you might remember that I tried their bacon cheeseburger dumplings last time. To be honest, they were not quite my cup of tea. This round, I decided to stick to the classics to see how their traditional offerings measured up.
The Taste Test: Xiao Long Bao and Chicken & Scallion
I started with the Pork Soup Dumplings (Xiao Long Bao), which were $11.50. In my books, the hallmark of a great XLB is that rich, savoury burst of broth. While these were acceptable, they unfortunately were not soupy enough for my liking.
|
| Giving the Pork Soup Dumpling (Xiao Long Bao) a test lift! Unfortunately, this one didn't have as much soup as I hoped for. |
Next up were the Chicken & Scallion dumplings for $10.00. These were perfectly fine and definitely a step up from the fusion experiments, but they lacked that "wow" factor. If I am being completely honest, I still prefer the Siwin chicken pot stickers I get from Costco; there is just something about that reliable home-cooked crunch!
|
| A closer look at the Chicken & Scallion dumplings. Golden brown and crispy on the outside, which is exactly how I like them. |
The Real Star of the Show
The absolute saving grace of the meal? The chili oil. It had the perfect balance of heat and depth. In fact, it was so good that I brought the extra home to enjoy with my favourite frozen dumplings later this week.
Sometimes, the best part of a takeout meal is the little something extra that makes your home pantry even better.
Comments
Post a Comment