hidden in the generic-looking golden mini-mall (main st. flushing near 40th road and 99¢ supermarket) is a dumpling stand called shandong dumpling that sells deceptively delicious dumplings. there is a slight lag from the time of order to receiving the dumplings: this is the time that it takes for the dumpling chef to roll the dough, pack the purse, and boil to perfection. in the seating area, there are small pouring jars filled with a mixture of soy and vinegar, topped by floating cloves of garlic, to use as sauce. the dumplings look as generic as the mini-mall but burst with flavor while harmonizing with the simple yet satisfying dumpling sauce (btw, there are plastic squeeze jars of hot sauce available, too). right now, i'm not sure which dumplings i like better: these or the dumplings from taiwan noodle house/mayflower bakery food court. i can say that i like both better that the ones from the potentially demised dumpling shacks of 41st road, which were pretty good and, certainly, inexpensive (big bowl noodles of 41st road
is now selling dumplings using main street frontage but i have not tried them yet).
also, shandong makes a flavorful bowl of wheat and vegtable congee. in addition to wheat, the bowl has a mixture of beans and some mung with a slight hint of sweetness, but, thankfully, not enough to hide the taste of the bowl's ingrediants. if you are only used to rice or mung bean congee, this tasty twist cannot be found in most restaurants in nyc.
(note: walk up steps to shandong. if one is walking down steps, he or she is a block away where uncooked dumplings are sold for takeout).