Tag Archives: chives

Gao choy got – Ton Kiang

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Gao choy got Ton Kiang

Steamed then pan fried green chives and shrimp dumplings.
Ton Kiang, San Francisco

I’ve mentioned before that these dumplings are one of my favorite kinds of dim sum.  I love the strong, sharp taste of the garlic chives and the crisp texture of the fried ends.  These dumplings at Ton Kiang, however, were SO tiny!  They were the size of those frozen dim sum dumplings you get at Asian markets that always seem to be on sale.  Naturally, these 4 dumplings went down quickly and barely made a dent in our dim sum hunger.  I also remember the filling being somewhat dense and dry.  This maybe one of my favorite dumplings, but this version was a disappointment.

Dipping sauces Ton Kiang

Dipping sauces.  The yellow sauce was hot mustard, but I’m not sure what was the green sauce.

7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2010, 2011, 2012

Jiu cai bao – Clement Restaurant

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Jiu cai bao Clement Restaurant
These Chinese chive dumplings are first steamed, then pan-fried. They are usually filled with a mixture of chives, shrimp, water chestnut, and often pork.  The wrapper is made from wheat starch.
Clement Restaurant, San Francisco

I love the nice, crispy texture created from pan-frying these delicious dumplings.  Depending on the ratio of chives in the filling, these can sometimes have an intense taste.  The chive flavor in Clement Restuarant’s jiu cai bao was on the mellow side.  Simply delicious!

Chiu chao fun guo – Clement Restaurant

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Chiu chao fun guo Clement Restaurant
Steamed dumplings filled with ground pork, shrimp, chopped peanuts, and garlic chives.  The wrapper is made of de-glutenized wheat flour, tapioca flour, and a corn or potato starch.
Clement Restaurant, San Francisco

I wasn’t a fan of these dumplings.  They were quite large and the wrapper was too thick, glutinous, and easily torn.  It’s always sad when you lose the dumpling filling because of a weak wrapper.  This dim sum was weak, indeed!