I just got back from Taiwan where I think I ate at Ding Tai Fung three or four times. Their guo tie are amazing and they have this crispy film along the bottom that connects them, any idea how they do that?
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I love Asian dumplings of all types, but after having more than my fair share of the fried type, I'm looking to go less oily (and more healthy) in trying some steamed and boiled dumplings in the Seattle area. Here are my 10 favorites.
What's the longest you've ever waited in line for a dumpling? If you've been to a Din Tai Fung, the Taiwan-based dumpling and noodle chain famous for their xiao long bao (steamed soup-filled dumplings), chances are you've waited at least an hour. Can these soup-filled tiny little buns live up to their reputation?