The Dumpling Queen.
By I Live in a Frying Pan on December 15, 2013
If the cook rolls out the dough just minutes after I place an order for Chinese dumplings, I’m sold. The coriander and lamb dumplings at Dumpling Queen were squidgy little pockets of juicy lamb and coriander, tenderly sealed shut at one silky edge of the perimeter and bunched into a moist impressionable hump at the other. Every pudgy crescent had the lovable imperfections of a handmade dumpling; a depression here, a bump there, its dough lips sealed into a soft but stern motherly smile that cautions the stuffing from tumbling out. . . .
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