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Great Chinese Dumplings and Fried Wantons?

David I. | Dec 20, 2001 07:25 PM

I grew up a bit south of New York City and from an early age developed an unwavering love for the Fried Dumplings and Fried Wantons that I would get at our neighborhood Chinese restaurants and the one's in NYC. The dumplings had a real thick dough skin and the pork's taste wasn't too strong. The whole thing was very juicy. The fried wantons were big and soft, despite being fried. I've taken a lot of suggestions in search these loves since moving to LA. The dumplings I find often have too thin of a skin or have an off-putting aftertaste. The wantons are generally too small or too crunchy or filled with chicken (sacrilege). I've been to Dumpling Master, which is the closest I've found Dumpling-wise, but not quite good enough. Does anyone have any suggestions? I can't go home for Christmas, which will be fine as long as I can celebrate with this food.

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