By Erik Olsen
Dumplings to Die For: New and exciting variations on the classic dumpling have recently appeared on menus in New York City. Meet some of the people behind a few of these delicious creations.
IF by chance you are a lover of dumplings (and really, Anthony Bourdain might have to mount a search party to find someone who isnât), then consider this a very good time to be a New Yorker.
Yes, food trends beg to be quibbled over. We grow weary of cupcakes, of meatballs, of the overwhelming ubiquity of bacon. And yet itâs hard to find fault with the recent ascendancy of Asian dumplings on a lot of city menus, in part because itâs hard to snicker at the simple, plump lovability of this globe-spanning culinary trope: the very form of a dumpling, with a hidden knob of flavor all wrapped up in a bow of dough, calls to mind a tiny present that our species has decided to pass along to itself.
New York has been a dumpling town for a long time. Up and down the streets of Flushing (and at countless stuffed-pouch shrines like Vanessaâs Dumpling House, Joeâs Shanghai, Nom Wah Tea Parlor, Grand Sichuan, Prosperity Dumpling and M Shanghai Bistro & Garden), diners can feast on platters of two-bite delights while sometimes spending less than youâd pay for a morning cup of coffee.
But lately, in Manhattan and Brooklyn and Queens, at spots like Talde, RedFarm, Hakkasan, Danji, the Good Fork, the Hurricane Club, the Rickshaw food truck, Biang and ; (at unpredictable intervals) Mission Chinese Food, classic dumpling forms are being executed with meticulous care â" and stuffed, pinched and twisted into fresh manifestations.
In Park Slope, Dale Talde has engineered one of the most hunted-down bar snacks of 2012, a beer-friendly, street-cart collision known as the âpretzel dumpling.â
Inside, thereâs some slightly cured pork. Outside, a process of boiling, brushing, pan-searing and baking creates a skin with the crust and chew of a hot pretzel. The dipping sauce echoes what you might get at a deli, or in a bag full of Chinese takeout: strong mustard.
For Mr. Talde, who grew up in Chicago and comes from a Filipino background, the goal was to summon a dish that represented a spirited take on whatâs Asian and whatâs American. âFor us, it was a perfect way of blending the two,â he said.
If any place embodies the cityâs neo-dumpling ethos, though, itâs RedFarm, whose West Village location has already spawned a forthcoming Upper West Side spinoff. At RedFarm, there are dumplings fashioned to look like Pac-Man characters and horseshoe crabs. Thereâs also an egg roll stuffed with pastrami.
âI call them whimsical,â said Ed Schoenfeld, the veteran restaurateur behind RedFarm. Spend an afternoon touring the kitchen, and Mr. Schoenfeld will rhapsodize about the artistry of the chef, Joe Ng. Those batter-crusted crabs might look like a cute gag, but thereâs culinary precision (and greenmarket produce) inside them.
One day Mr. Schoenfeld pointed to a bowl of stuffing that Xiao Yan Mei, a prep cook, was smearing into sections of dough with a paddle that looked like a tongue depressor. That bowl held tiny cubes of roasted duck and vegetables â" cut into what the French would call a brunoise, Mr. Schoenfeld said â" all of which were meant to give the dumpling texture, ârather than having meatloaf inside.â
âThis has a mouth feel thatâs really special,â he said. âHere you can get individual bits of mushroom or sweet carrot or corn,â as opposed to the meat-and-spice mush often found inside a dumpling. âYou might be getting yummy duck mush, but youâre not getting this, and thereâs an appreciable difference.â
The current New York dumpling spectrum ranges from hyper-traditionalism to outlandish rule-flouting. Lawrence Knapp, the chef at the Hurricane Club, on Park Avenue South, cranks out unorthodox dumplings that riff on chicken parmigiana, pad Thai, cheesesteak and barbecued pork. âWe donât really strictly follow the guidelines of what makes sense or what a typical quote-unquote Asian dumpling is,â he said. âYou can cheat more with the dumplings. You ca 10; have more fun with them, and people arenât really going to criticize it.â
Or you can go the opposite route, as is done at Hakkasan in Midtown, where a sort of special-forces squadron of dim sum creates traditional dumplings with a level of precision that might be expected at an imperial Chinese banquet (with prices to match).
For Hooni Kim, the chef at Danji in Hellâs Kitchen, and Sohui Kim, the chef at the Good Fork in Red Hook, Brooklyn, the goal is to take a humble example of Korean street food and unpretentiously elevate it.
âJust wanting to perfect something that is really simpleâ is how Ms. Kim, from the Good Fork, put it. âWhat can I do to this already amazing food? How can I one-up this a little bit?â