Dim Sum: Deep Fried Lobster Dumplings
I wasn’t quite sure what to expect when I ordered this particular dim sum offering. The final character in the Chinese menu name (角) usually indicates a dumpling made with rice flour and wheat starch but these had a wrapper that was more like those used for won tons and they also had the shape of dumplings generally identified using the 餃 character.
At first, I misread the first two characters in the Chinese name as being ‘Celery’, and it wasn’t until after I placed the order that I recognized them as meaning ‘Cilantro’, which I heartily dislike. Fortunately, there was no hint of that herb (or celery either, for that matter) either visibly or in the taste.
The filling was very nice and tasty but it was little drier and less tender than I expected. I doubt the restaurant would be as fraudulent as to substitute shrimp when lobster was clearly specified, but they must have used a western variety of lobster as it clearly was not the succulent east-coast sort. To my surprise, this dim sum was served with a little dish of mayo on the side. This really didn’t appeal to me, actually, and I just used a little soy sauce which went well. The wrapper was nicely crunchy and the overall experience was quite good.
By the way, for those who are interested, the second to last character when standing alone means ‘shrimp’ but the preceding letter means dragon and, in Chinese, a ‘Dragon Shrimp’ (pronounced lóngxiā, in Mandarin) is a lobster…