Couldn't wait to get to Ed's Potsticker House today. Thanks to all for the posts. I tried the xiao long bao (or soup dumplings), cold duck with suzhou sauce, won ton soup, and fried tofu w/ Beijing Sauce. Everything was good, real good.
Beginning with the soup dumplings: Ed's calls them "Shangai Steamed Pork Buns." This threw me initially, and I glossed right over them on the menu b/c of my association with the big, puffy white steamed buns with BBQ pork on the inside. But after parroting (and mangling) "xiao long bao" and reassurance from the waitress, these were the soup dumplings I was after. The previous post is correct: these cannot be compared to NYC's soup dumplings (at Joe's Shanghai, et al.). Nevertheless, they were excellent and satisfied my craving fine. Their major flaw was a lack of "soup" inside the dumpling.
Won ton soup contained excellent won tons--papery-thin skin wrapping a bit of pork. The broth was dotted with seaweed and rich without being cloying. A real refresher.
The duck was smoky and delicious. It had been prepared in a soy and wine base. At $2.95, it was a wonderful starter.
The real winner was the tofu. It had been fried and then marinated in a sweet soy sauce. I found a big star anise among the chunks of tofu. Chunks of seaweed of some sort accompanied the tofu. This was a mere $2.50.
Warning: Ask for the Chinese menu with English translations. When I first sat down, I was handed the English menu that contained none of the above selections.
I'll be back to try their namesake, the "House Pot Sticker." I was remiss in not doing so today. Peering at other tables, Chinese families enjoyed fried fish and other undecipherables.
Ed's Potsticker House
3139 S. Halsted St. (just South of 31st)
Updated 1 year ago | 1
Updated 1 year ago | 3
Updated 7 months ago | 2
Updated 4 months ago | 4
Updated 4 months ago | 18