Everyone should experience the contrasting textures of fried taro dumplings (wu gok), one of my favorite dishes. The shell of this dumpling is made from soft taro root paste and the filling is minced pork. Upon deep-frying, the crispy shell reminds me of the spiky hair of a rabid sports fan. The sensation of the fluffy light shell is quickly followed by the steamy, creamy flavor of the taro and, finally, the slightly salty pork filling. The combination of flavors and textures is unique.
Salt water dumplings (hom sui gok) are a great combination of several memorable flavors. Being deep-fried, you’ll first encounter a crispy outer crust around an inner sticky and somewhat sweet rice flour dough. After you bite through the doughy shell, you’ll reach a savory, salty filling of minced pork and Chinese vegetables. A great combination of flavors!
A staple of many Sunday mornings, steamed shrimp dumplings (har gow) are a classic dim sum dish consisting of a mixture of shrimp, bamboo shoots, and pork stuffed inside a shiny, dimpled tapioca wrapper. The shrimp flavor fuses well with the crunchy bamboo shoots. The wrapper should be smooth and firm enough to hold the filling without breaking until the dumpling reaches your mouth. When made correctly, the wrapper is thin and translucent allowing a peek at the shrimp inside. Because it takes considerable skill to prepare and cook this dish, many dim sum aficionados will judge a restaurant based on this dish.