Art of Dumpling Making

Among the traditional Chinese food, dumplings and buns have its long history. Asides of its history, Din Tai Fung Restaurant made its name in making dumplings and other traditional Chinese dishes. In 1993, this restaurant was selected as one of the top 10 restaurants in the world by the NY Times; in 2010, it was awarded one Michelin Star.

Photo source: DinTaiFung Instagram

The specialty of DTF is the soup dumpling. Each 5-gram skin gets 16 grams of carefully sourced all-natural ground pork filling. But the hard part is pinching, each 21-gram dumpling is pinched exactly 18 times to form the pleated, swirled seal at the top. When you pick up a hot dumpling  from the bamboo basket with chopsticks, you can see the thin floury skin has just enough elasticity to give the dumpling some bounce, and the small pork meatball inside is delicately seasoned, boiling broth.

DTF Buns

As a young man, the founder worked as a waiter for a street vendor. In 1958, he started his own dumpling restaurant. Decades later, when the business passed on to the 2nd generation, the new boss raised the bar and perfected the making of dumplings, it became a high-ranked restaurant in Taipei.

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DTF soon expanded to several major cities in Asian and U.S. According to the current online sources, there are eight locations in Taiwan, four in the Los Angeles area, two in Seattle, and a dozen or so other cities around the world. Once the company decides on a new location, they send a team to stay in the city for a year to study the products of the local farms to ensure the local vendors can meet their quality demand.

 

dumplins

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We have tried their specialty and many other traditional Chinese dishes at the DTF restaurants in Arcadia (Los Angeles) and Bellevue (Seattle). The waiting is about 45 minutes during the daytime; it’s an hour or longer waiting during dinnertime.

Photo Source: DinTaiFung Instagram. Hi Helen, love to hear your experience, feel free to chime in. 🙂

WPC: Dinnertime

 

54 thoughts on “Art of Dumpling Making

  1. I had DTF for dinner last night. It was so good, both the sweet and savoury dumpling and buns 🙂 What a lovely write up of the business. I didn’t know they pinched the dumpling so many times to get it just right. That is food art for you.

    Liked by 2 people

    • When you put the dumpling in your mouth, you feel the wonderful density of the dough skin. Then, the flavor of the first bite will just amaze you….

      Like

  2. Pingback: Weekly Photo Challenge: Dinnertime – Say It With A Camera

        • Please do, Mithai! We do go to the local Indian restaurants, and these two were recommended by some people. 🙂 and, when we travel, we try Indian food if it is available. But, I really don’t know what to order. 🙂

          Liked by 1 person

          • Wow I would love to Amy!!!!
            There are basically two segments of cuisine.
            North Indian, mostly non veg and South Indian, mainly veg.

            In north Indian, for starters you can have kebabs.
            And for main course you can order either rice(zeera, lemon or steamed) or bread(nun, romali or tandoori) along with chicken or mutton curry, dal makhani(a lentil preparation) and panner (palak or sahi) to go with the rice or bread.
            And for sweet dish you can order any indian sweet or kulfi(kind of ice cream).

            As for south Indian, there’s dosa, idli, uttapum and vada. These are individual dishes and come with strongly flavoured chutneys.

            And then there is Biriyani. A classic on its own. Its a rice with chicken/mutton prep. And you can order some curry to go with it 🙂 🙂

            A can literally write down a whole menu card here! 🙂 😉 My foodie instincts just woke up and its going crazy lol :p :p

            You can try each combination one at a time 🙂 😀 Hope you have a nice time!
            ❤ ❤

            Liked by 1 person

  3. I love dumplings, dim sums, mo-mos and whatever else they are called all across Eastern Asia. Every region, it seems, has it’s own version, own name, and own “original” origin story. I don’t care though, as long as they taste nice/ 😀

    Liked by 1 person

  4. This is the Chinese food in the classic food is art.

    This is called soup dumpling, it is from Wuxi, Jiangsu,China.

    It is really delicious when you suck out the liquid from the top then eat it.

    烧麦(Shao Mai),it is from 都一处,Beijing ,China. Old Beijing is a famous food.

    Liked by 1 person

  5. Wonderful article, Amy! I read it this morning and it brought a huge smile to my face. My nephew came to see me today so I didn’t have time to comment, but I was thinking about it the whole day. DTF is one of my favorite restaurants. I ate at their Taipei store several times . But I “only” eat, have never bothered to find out the story behind. I enjoy reading this a lot!
    The soup buns are not easy to make ;-( I was told that there was a trick to keep the soup inside the buns, not leaking out, but I forgot what. Maybe I should start working on that one 😉
    Well, after (or before) you visit Sydney DTF, want to try the one in Taipei? I have heard that the one in Taipei is still the best 😉 Let me know. I’ll meet you there!
    Thanks for sharing this. You made my day!

    Liked by 1 person

    • Thank you for sharing your experience, Helen! Among all the people who have enjoyed DTF that I know don’t know the story behind the scene. Happy to share it with you.
      A combining trips of Taipei and Sydney would be a dream trip for me. 🙂
      Thank you for reading! Happy Friday. 🙂

      Liked by 1 person

  6. Great to read the history of DTF Amy, thank you. I have eaten several times at one of the restaurants in Beijing and I know we have one in Sydney but haven’t driven up from Canberra to that one yet. I LOVE dumplings!! Actually am having them tonight at my local restaurant.

    Like

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