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San Francisco Bay Area Dumplings

wang-man-du or bigger dumplings?


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wang-man-du or bigger dumplings?

Hong Cho | Jun 29, 2004 07:29 PM

I don't know how to describe it exactly...

"Wang-man-du" is definitely not a pork bun (cha-shu-bai?), nor a dimsum item. The filling is about the same as the regular man-du (wan-ton, dumplings, etc. with diced meat (usually pork), vegitables and/or tofu), but the size is bigger (the size of a fist of an adult female) and the wrap is a bit thicker (e.g. puffy), and they are usually steamed.

My wife and I had a pretty good one in L.A. (from a Korean-Chinese restaurant) when we were there, but we are not able to find anything even close in the South Bay.

We've looked at most of the Korean grocery stores and quite a few Korean-Chinese restaurants. However, only thing that looked like one was a frozen one and it wasn't pretty. :)

My wife tells me that her Chinese co-worker told her that some Chinese restaurants may have them.

Does anybody know what I am talking about? If so, any suggestions?



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