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Last SGV Adventures: Dumpling Master

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Last SGV Adventures: Dumpling Master

Dommy! | Dec 7, 2005 08:11 PM

This wasn’t supposed to be my very last SGV Adventures report, but sadly, it was destined to be. You see, next term I’ll be in class until 10pm, a bit to late for this early bird to go on school night chow adventures and this past Monday was my final and for some reason I thought there was a King Taco on campus… sadly, there is not and my dinner that was anything but houndly…

However, for my last report, I got to hit one of the restaurants I most looked forward to try during my time at school, The Dumpling Master!!

Located in the far corner of an aging strip mall along Atlantic, it’s pretty much what you would imagine it to be. Total whole in the wall, but clean enough. I was STARVING so I ordered quite a bit…

Pork and Shrimp Dumplings: Their dumplings appear to be of the large thick skinned variety. Absolutely full of meaty fillings and in this case, it did not disappoint. Big chunks of shrimp along the shredded Pork made for a wonderful tasty dumpling.

Fish Dumplings: Similar in size and shape of the pork dumplings, but with a much softer filling. The fish taste was slight and the filling was absolutely studded with green onion and pot herb (more about that later). I’m really picky about fishy flavors, and this one was just enough for me! :)

String Beans and Shredded Pork: Should have been called super minced pork! Tons of teeny pieces of pork meat in a pretty standard dark Chinese savory sauce with lots of string beans. Cooked well, but not too mooshy

Pork and Pot Herb Soup with Rice disks: Recently I saw a post about Dumpling Master which raved about the herb that dumpling master uses in a lot of their dishes, Potherb. Similar in texture to a very thin spinach, it’s very herbal… green in flavor. Definatly distinctive… And the soup itself was very thin, not much flavor except for salt and potherb. The portk was just a few thin strips at the bottom. The most peculiar thing about this dish was the Rice Disks. Basically flat pieces of gutenous rice. They packed them separately and at first I thought they were water chestnuts, but upon taking a bite, they had the texture of a stale gummy bear… with absolutely no flavor at all.

I was already stuffed, so I just dumped the Disks into the big container of soup and packed it up for lunch the next day…

The following day, as I served myself the soup, I noticed that the disks has softened quite a bit. I also decided to add a couple of each of the dumplings into the soup and eat them that way (I love dumpling soup) After completely heating through and adding a bit of Chile Paste, the soup was WONDERFUL!! The dumplings added so much needed flavor, the pot herb brought it all together and the much softer rice disks were like rich meaty noodles. All in all a GREAT lunch! :)

The entire meal costs a bit over $20 and fed me pretty much for 3 meals! And although it wasn’t the best meal or dumplings I’ve had in the SGV, I’m certainly glad I got to try it! :)

--Dommy!

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