Asian Legend). A first-time soup-filled dumpling eater will wonder two things: just how do they get the hot piping soup into the dumpling (like the Caramilk secret), and how on earth will I eat this?">

Cheap Eat of the Week: the soup-filled dumplings from Asian Legend


Published:

One staple of northern Chinese cuisine is the soup-filled dumpling with ground pork (six for $5.95 at Asian Legend). A first-time soup-filled dumpling eater will wonder two things: just how do they get the hot piping soup into the dumpling (like the Caramilk secret), and how on earth will I eat this?

It’s a game of patience, really. First, resist the temptation to dig in right away; they’re always served piping hot. When the time is right, carefully pick up the dumpling near the top, where the dumpling folds. Picking up the dumpling by the bottom can easily puncture it, and then it’s game over.

Place the dumpling onto your spoon and test the temperature. With the help of chopsticks in one hand and the spoon in the other, slowly bite into the dumpling, allowing just enough of the soup to be consumed while the rest spills out into your spoon — that’s the second bite of your juicy, soupy dumpling.

Oh, and how do they get the soup into the dumpling? The soup broth is solidified (with gelatin or aspic, or it’s simply frozen) then assembled with the pork filling and wrapped and folded as necessary. When steamed, the soup melts, held within the dumpling wrapper.

Asian Legend, multiple locations

Gizelle Lau is a food/travel writer and photographer in Toronto who lives from one meal to the next. Her column, Cheap Eat of the Week, highlights dishes that costs $10 or less. Follow her on Twitter for your daily dose of food from in/around the city.

For more cheap eats from Toronto, check out our Pinterest page

 

Edit Module

Follow us on Twitter @PostCity for more on what to eat, where to shop and what to do in Toronto.

Edit ModuleShow Tags

You may also like...

Restaurant Review: The upscale Greek at Mamakas wows the palate off our critic

Restaurant Review: The upscale Greek at Mamakas wows the palate off our critic

Mamakas is a bit atypical for the Ossington strip. The food is modernized trad Greek, and it’s very fine, more Byblos than Danforth.
Posted 18 hours ago
Restaurant Update: Shameful Tiki Room, Kiu, Loka coming, Awestruck today and Rock Lobster Leslieville for sale

Restaurant Update: Shameful Tiki Room, Kiu, Loka coming, Awestruck today and Rock Lobster Leslieville for sale

Considering it's the last full week of August, there was plenty of restaurant news in Toronto to digest. We found out that we'll be getting a little more Loka, tiki and Japanese this year and possibly a little less Rock Lobster. As well, Toronto is ankle-deep in cold pressed juice. See below for details on an ideal way to cap off the summer: by heading to Mississauga for some of the area's best food trucks.
Posted 3 days ago
On route to Toronto Diner en Blanc lost its way

On route to Toronto Diner en Blanc lost its way

Diner en Blanc popped up in Toronto last night. Now in its fifth year, the annual white party was bigger than ever with a reported 2,300 people in attendance.
Posted 4 days ago
Kiu, a restaurant from the owners of Ramen Isshin, to open in Markham this fall

Kiu, a restaurant from the owners of Ramen Isshin, to open in Markham this fall

Downtown Markham is getting a new 140-seat restaurant this October. Kiu, which means “joyous rain”, is a spinoff of the well-loved Cabbagetown izakaya Kingyo and is the latest venture by Koji Zenimaru and Jason Matsubara of Ramen Isshin.
Posted 4 days ago
Edit ModuleShow Tags Edit ModuleEdit Module