Dreary-eyed and in a hot daze on a sweltering Sunday afternoon--It was no Dim Sum, but I did manage to dive into a decent pile of dumplings in Incheon's China Town. Happiness in a bite.
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| Mid-bake |
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| Loading up |
First, some Chinese buns that are stuffed with various fillings (meat and onion, red sesame, squash, among many others that we couldn't translate) and baked, stuck to the sides of a stone oven. The bun itself was excellent; crisp roasted outside with a softer doughy inside, however, the meat could have used some more seasoning to bring up the flavor. My friend got one stuffed with red sesame paste that was much more of a hit. All in all it seemed as though the allure of the process and the hype surrounding the things overshadowed the actual taste, in my opinion. A friend who lives in Incheon said that there's normally a line half-way down the block, and the lady in front of us walked away with about a dozen.
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| I prefer my doughnuts to be filled with meat |
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| Pan fried pork dumplings |
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| Boiled shrimp dumplings |
Our dumpling shop was supposedly the best spot around the area, according to some local research and the advisory of a friend of a friend, who's a chef in Incheon. We had three different kinds: pan fried pork dumplings, boiled shrimp dumplings, and boiled meat dumplings--all living up to expectations and satisfying our cravings. The fresh, handmade, meat-filled, perfectly textured balls of goodness, were accented by several sauces: a garlic and green onion oil, black bean sauce, vinegar, and make-your-own chili sauce of ground chili powder and soy sauce. No, I don't like dumplings at all...
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| Most tables should include at least one plate of these. |
