Sticking Pot Stickers Together at Ganso and Lotus Blue

P1130631x.jpg
Gyoza served lattice-style at Ganso

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.

P1130540x.jpg
Lotus Blue's wood-ear-mushroom dumpling come glue together with dough.

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?

P1120935x.jpg
When the edge is flipped over, you can see how the individual dumplings are connected in the dough.


Ganso
25 Bond St.
Downtown Brooklyn
718-403-0900

Lotus Blue
110 Reade St.
212-267-3777


Location Info

Ganso

25 Bond St., Brooklyn, NY

Category: Restaurant

Lotus Blue

110 Reade St., New York, NY

Category: Restaurant


Sponsor Content

My Voice Nation Help
5 comments
anne298
anne298

Don't know that it's exactly new. I encountered something like this in Taipei a few years ago. The glazed surface was so clear there that I suspected it was egg white.

batesdiana
batesdiana

To make at home: When the dumplings are just beginning to brown in the pan, throw in a little cornstarch mixed with water -- voila! The best guotie (fried dumpling) 锅贴  restaurant in Taipei doesn't make it so crepe-like, it's more of a crunchy browned crust

chandly_flipkin
chandly_flipkin

This is a very traditional chinese technique, not at all a new thing.

Loading...