A Saturday in April, the weather is warm, and Andre and I head to Spitalfields Market to change things up a bit… The last few times I’ve been there, I’ve walked through the clothing and goods market, but only can remember seeing restaurants lining the exterior of the market, all of them, proper sit-down restaurants. This time, they had erected a new structure with a variety of different food stalls in the middle of the building, from dumplings and Burmese food to pastrami sandwiches and roasts.
We obviously went to try out the dumplings.
Andre went for the prawn wonton dumplings in Sichuan chilli oil. They were as expected and quite good, with thin, delicate wonton wrappers and spongy prawn fillings… the chilli oil was a nice addition that gave the dumplings a bit of a kick, though the oil itself had more of a steady, fragrant burn to it instead of a temporary kick.
I went for the pork and leek shengjianbao, their soup dumplings. I didn’t realise at the time that they were pan-fried, not steamed… they were not what I was expecting, but why not try them for a change?
So how are these different from the typical shao long bao that you have? Again, the basic answer is that they’re pan-fried instead of steamed. Oh, and they’re harder to ruin as you’re picking one up!
But like with the shao long bao, you place a spoon under the dumpling and take a delicate bite, being careful not to burn yourself with the steam or juice coming from inside the dumpling, then pour the broth from inside the dumpling out into the spoon and slurp it up.
Then, you put some vinegar in your spoon and dip the dumping in it to eat the rest… the pork filling was similar to what I’ve had in other dumplings, but the dumping itself was different (again, because it was pan-fried dough instead of steamed, thinner dough). I have to say, I prefer the dumplings I’m used to, but I liked the pan-fried dough, which was not cooked uniformly; some parts were browned and crispy from the pan frying, and some parts were almost slightly doughy and less cooked…
So, next time, I’ll order an order of his dumplings, along with the dan dan noodles that other people had ordered… with thin egg noodles and minced beef on top, they looked really good!