September 1, 2014
Dec 3, 2012
10:04 AM

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

How do they get the soup into a soup-filled dumpling? (Image: Gizelle Lau)

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.

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