Sticking Pot Stickers Together at Ganso and Lotus Blue
Recently, FiTR has been spotting a new form of dumpling presentation. We don't know if it yet constitutes a trend, but it certainly results in a more-attractive app, a superior consistency of cooking from dumpling to dumpling, and a bit more of the crunchy crust that you buy pot stickers for. They might temp you on their looks alone, but they taste great, too and it's a way for restaurants to elevate their output slightly above the usual discount dumpling stall or cart.
At ramen newcomer Ganso in downtown Brooklyn, the "crispy gyoza" come with a chile-soy dipping sauce, and the pale wafer that sticks the dumplings together seems to be based on a batter flowed around the carefully aligned dumplings, which are stuffed rather conventionally with pork and chives.
At year-old Tribeca restaurant Lotus Blue--the city's third Yunnan restaurant--the pot stickers filled with either pork or wood-ear mushrooms seem to have been pressed into the leftover dough, which had been rolled into a sheet. The dumplings have to be torn apart, rather that cracked apart, as in the Ganso version.
There you have it, a new technique applied to either Japanese or Chinese dumplings. Has anyone encountered this anywhere else?
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