Wang’s Fast Food: Delicious Handmade Dumplings at Home
Do you love dumplings? Have you always dreamt of making your own but find the task too daunting for your inexpert skills? Folks, I have the perfect solution for you: Wang’s Fast Food.
Over the bridge and down the street from Sound Bites on Broadway sits an assuming Chinese restaurant called Wang’s Fast Food. At first glance, this little shop may not seem to stand out from the many other Chinese establishments in the area. However, Wang’s is very special. A well-kept secret, this little hole-in-the-wall serves a wide variety of truly delicious, handmade dumplings. From chicken and Chinese cabbage to shrimp to a few vegetarian options, the menu has a dumpling for everyone but that’s not even the best part. For around thirteen dollars, a customer can get a bag of 50 of Wang’s dumplings frozen to take home and cook up themselves. When I heard about it, it seemed too good to be true. I had to try them out.
I made my way down to Wang’s and picked up a bag of pork and leek dumplings. The trip is pretty easy, and there are a few ways you can get there. You can pick up the 80 bus on College Ave, which will take you straight there in about 10 minutes, or if you’re feeling really good, it’s about a one mile walk. I was lucky enough to get a ride from a friend (thanks Paula!) but it is totally accessible to anyone without a car. I brought the dumplings back to the Wren Hall kitchen and got to work. After experimenting for a while, I eventually found a method that seemed to cook these guys pretty well. This should be a solid guide for anyone who needs a little help figuring out how to boil their dumplings and make some good old dumpling sauce to go with them.
Wang’s Frozen Dumplings
For the Sauce:
- 1/2 cup soy sauce
- 1/4 cup rice wine vinegar
- 2 teaspoons sesame oil
- 1 teaspoon minced garlic
- Mix all ingredients together in a bowl.
- Serve at room temperature.
For the Dumplings:
- As many of Wang’s delicious dumplings as you want
- A cup for pouring cold water
- Fill a stockpot with water and bring it to a boil.
- Add in the frozen dumplings, stirring once in a while to make sure they’re not sticking to each other or the pan. Cover the pan, and wait for the water to come back to a boil.
- Once the water is boiling again, the dumplings should be floating on the top, but they’re not fully cooked yet. Take a cup of cold water and pour it into the pot. Cover, and wait for the water to come back to a boil.
- Once the water is boiling again and the dumplings are floating to the top, assess whether step 3 needs to be repeated. When cooked, the skin should be slightly transparent, and the dumplings should feel soft. The process may need to be repeated 1-2 more times before the dumplings are fully cooked.
- Once they are cooked, use a slotted spoon or strainer to take them out of the water and set them on a plate to cool down. Make sure not to pack them too closely together while cooling or they could get really sticky.
- Enjoy with your homemade sauce!
For me, the dumplings took slightly longer to cook than I expected, but the wait was well worth it. They were really pretty and smelled delicious. Of course I got a little too excited, and all of the dumplings were gone before I could get a photo. I had three taste testers help me out and everyone agreed: they were great. It was all too easy to eat ten of them without even thinking. Plus, at 13 dollars for a pack of 50, that’s only 26 cents a dumpling! It’s such a great deal for anyone looking for a last minute, delicious, cheap dinner.
I’d highly recommend anyone who loves dumplings as much as I do to make a night out of cooking these one weekend. If boiled dumplings are too plain for you, try pan-frying or steaming them. There are so many options, and so many dumplings to try. Enjoy!