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Mings Noodles and Dumplings, Hatboro


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Restaurants & Bars 5

Mings Noodles and Dumplings, Hatboro

seagulls1 | Jan 30, 2011 06:44 PM

My son and I picked up my daughter from work in Willow Grove. Our intent was Pho at Pho and Beyond. We didnt know they closed at 8 on Sundays. But our disappointment turned into an excellent late dinner in Hatboro. I and my son have been here 2 or 3X for lunch and we always were very pleased. Yet we seem to forget about it when choosing a dinner spot. No more. And probably a few less trips to Chinatown.

We arrived at 8:50, nervous as we had called ahead and knew they closed at 9:30. We shouldn't have worried the young waitresses and a nice young man (probably the chef) greeted us warmly and we had the place to ourselves.

They make their own pasta for the dumplings and noodles. We went right for the traditional wonton soup. A very good rich broth with perfectly done wontons. They are the thick wrappers, I believe hong kong style, and while I prefer the thin skin we find in chinatown, as most suburban wontons are too thick and chewy or overcooked and flabby., these wrappers were so fresh and well cooked we all loved them.

We then had the Dum[pling Combo, 3 each of pork, veg, shrimp and chicken. Just right, 1 for each of us. The fillings were all very good. The right texture of finely minced and seasoned filling well packed into the dumpling, but not so much that there was any doubt they were hand made. The wrappers were as perfect as I have had. Just thin enough to hold its shape. Large enough to be almost 3 bites and I have to use the word fluffy as I cant think of how to better describe the overall feel of them.

As it was late we ordered only 1 main dish, The Dry Roasted Squid, thinking it would be a single person portion that we would share. Well...out came a Very large portion of the THE best squid we have had. We had just been to Peking Duck House last Tuesday and had the salt bake squid, This blew that away. When I said just that to the waitress she was so pleased she ran back to the kitchen to tell the chef.

Large pieces big enough for 2 or 3 bites. fresh squid just at that cooked but still crunchy chewy crisp state. The breading similar to but was lighter than any General Tso's I have had. The seasoning was a very light sauce that the morsels had been tossed in just before serving, Again like a General Tso , but much lighter not syrupy. Lite Sweet spicy with ginger, garlic and szechuan pepper. We were scooping up the little bits of fond left on the platter.
This is a "Go TO' every time we go.

Heading down to Ting Wong 2/9. but it may be awhile before we "need" to get our fix in Philly.

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