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Author Topic: Din Tai Fung xiao long bao  (Read 5538 times)

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tomscy2000

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Re: Din Tai Fung xiao long bao
« Reply #30 on: March 24, 2015, 02:38:22 PM »
Quote from: RexAeterna on March 24, 2015, 02:30:19 PM
Can you make this stuff without meat? Im guessing you can? Just asking cause I don't eat meat.

Yes, but probably not as a xiao long bao. The point of it is to condense the meaty juices within the bao, so a vegetarian "bao" would just be a leek (or other veggie) dumpling, but steamed (i.e. zheng jiao). The shape would be more long than spherical, but they can probably make it round too. And, more importantly, they can still be very tasty.
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No_One411

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Re: Din Tai Fung xiao long bao
« Reply #31 on: March 24, 2015, 03:55:27 PM »
Relevant for those who live in the Bay Area:

Din Tai Fung is finally coming to the South Bay!

http://sf.eater.com/2015/3/16/8225249/din-tai-fung-westfield-valley-fair-san-jose

As if Valley Fair didn't need to be any more crowded...
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Sphinxvc

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Re: Din Tai Fung xiao long bao
« Reply #32 on: March 25, 2015, 04:46:23 AM »
Quote from: Kunlun on February 03, 2015, 03:53:42 AM
For New Yorkers, Flushing is supposed to have some good places for soup dumplings. In Manhattan, Shanghai Cuisine on Mulberry and Bayard is where it's at.

Shanghai Cafe @ 100 Mott st is my usual XLB spot.  Only place I've been to in Flushing with XLB is Joe's Shanghai, but that just probably means I haven't explored Flushing enough yet.  Will check out this Shanghai Cuisine you speak of.
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miceblue

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Re: Din Tai Fung xiao long bao
« Reply #33 on: March 25, 2015, 04:49:57 AM »
Quote from: tomscy2000 on March 24, 2015, 02:38:22 PM
a vegetarian "bao" would just be a leek (or other veggie) dumpling, but steamed (i.e. zheng jiao).
You can make a cabbage, mushroom, and chive dumpling too (add in some water chestnuts for texture); just add a block of gelatinous or frozen soup broth and you can probably get a similar soup dumpling. : )

Homemade XLBs are tricky though since the dumpling has to be completely sealed or else you lose all of the broth. Finding a thin enough, but not too thin, skin is also a bit of a pain.
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Marvey

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Re: Din Tai Fung xiao long bao
« Reply #34 on: March 25, 2015, 04:59:42 AM »
Quote from: miceblue on March 25, 2015, 04:49:57 AM
Homemade XLBs are tricky though since the dumpling has to be completely sealed or else you lose all of the broth. Finding a thin enough, but not too thin, skin is also a bit of a pain.

The secret is to hire Mexicans to do the wrapper rolling.

Anyways, my last experience at DTF in Glendale: They fucked up the shuijiao (dumplings). Dough ended up dried at the top. Disappointing. I should have complained considering their prices.

I imagine that as DTF opens more and more restaurants in the USA, the quality will get lower. USA doesn't allow the owner of DTF to cane of store managers who fuck up the food. We'll see if the DTF at Valley Fair in San Jose survives. Asians in the Bay Area are notoriously picky and finicky about quality of food.

Do you guys remember when Todai (buffet) used to be good?
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Anaxilus

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Re: Din Tai Fung xiao long bao
« Reply #35 on: March 25, 2015, 05:11:33 AM »
Oh god, Todai. Many moons ago prior to the Salmonella.

For propr XLB, you really need to make the dough fresh yourself. I don't think a prepackaged wrapper will be possible to get the right quality and texture.
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miceblue

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Re: Din Tai Fung xiao long bao
« Reply #36 on: March 25, 2015, 05:22:17 AM »
Oh wow, I haven't heard someone mention Todai in ages, hahaha. The family only went there a few times because when I used to be a young'un, buffets were awesome. Generally we don't like buffets nowadays, and Asian buffets at that.
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EraserXIV

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Re: Din Tai Fung xiao long bao
« Reply #37 on: March 25, 2015, 05:30:58 AM »
Although I also personally don't like buffets, I'd say that Asian ones are the only ones worth going to nowadays. Some of the seafood or sushi ones aren't half bad, and even the generic ones have a few half-decent options. I've never seen or been to a buffet that serves Western food with even one half-decent dish.
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ultrabike

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Re: Din Tai Fung xiao long bao
« Reply #38 on: March 25, 2015, 04:01:31 PM »
I remember Todai very well. We used to go to the one in San Diego I think by the I-8 and I-5. Then the one that got canned in Irvine by the I-5 and Culver.

Things went down eventually.
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gixxerwimp

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Re: Din Tai Fung xiao long bao
« Reply #39 on: March 26, 2015, 05:04:56 AM »
My first post. Can't believe it's about 鼎泰豐 dumplings  :P

I live in Taipei, not really a dumpling expert, but there are lots of places that have better dumplings. DTF has a consistently high standard, but it's pricey and you have to get in line with all the tourists. The atmosphere at the original Hsinyi Rd. branch is the most authentic, but the food is consistent at all the branches I've been to. The one in Taipei 101 is closest to where I usually hang out, so I often go there with my wife. Good service, good food, a bit $$$.
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