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Ed's Potsticker House, first visit. (long)

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Ed's Potsticker House, first visit. (long)

Ponzu | Mar 4, 2004 09:09 PM

In a rush from downtown to hyde park, the ponzu family realized that there was just no time for a home cooked meal tonight. Thinking quickly, I was able to parlay our situation into a long awaited visit to the chowhound mecca in Bridgeport, Ed's potsticker house.

We had a hurried but enjoyable litle pseudo dim sum feast. They wouldn't give up the take out chinese character menu that was there for the taking by the door, but since I can't read chinese, I basically ordered from memory.

1. Potstickers. picture a Havana, made not of tobbaco leaves and stems but of fresh potsticker dough stuffed with a succulent, well seasoned course ground pork. Pan fried so that there are longitudinal streaks of crispy brown flaked dough, then steamed so that the whole thing is juicy and hot. Best potsticker ever.

2. Soup dumpings. Little bundles of steamed dough filled with geound meat. Half of these were true soup dumplings in that you could place them on the soup spoon, drizzle with soy sauce, bite the star shaped top and suck out a goooood mouthfull of steaming porky broth. The other half were juiceless. Again loved the filling, but needed julienned ginger and spring onion to offset the starchy meaty bite.

3. Green onion pancake with pork belly. Since the pancake did not flake into a hundred layers of crispy succulence, it did not quite live up to the version at Hunan in SF. But it came damn close, with the requisite onion perfume filling its layers. It was pita-stuffed with hoisin sauce and dense thin little coaster sized roules of perfectly salted fat swirled pork belly. I added chili oil to mine. It was elegant yet earthy, festive yet substantial, eforeign yet comforting. Green onion water, Meaty fire, and floury earth melding into a downright delicious sammy.

4. Bok Choy stir fried with garlic, and cumin in a starchy sauce. Pretty ordinary.

I remember some smoked meat/fowl dishes on the posted secret menu but could not get the waiter to acnowledge the availability of smoked anything.

Also some other customers had a dish with a thousand szechan peppers and little green peppers, onions and meat of some sort in a simple oily savory looking sauce. Looked killer.

Pretty great little meal all in all for a measly 29 bucks with a generous tip.

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