It was more like a chili paste combined with a chili oil – topped with green onion and peanuts. This was a close tie with the pork XLB as my favorite dish of the night.
I expected the Roujiamo to be more “team moist” but they were a little dry, so dipping it into the sauce helped. According to Journey to the Dumpling’s FB post, Roujiamo dates back to the Qin dynasty and has been called “the world’s first hamburger” – makes sense. Roujiamo (Chinese Meat Burger) – Stewed pork flavored with numerous spices stuffed between a lightly pan fried flour bun. I preferred the soup dumplings, but would order these again.īesides all of the dumplings, we ordered a good sampling of other menu items and as I said above, made our mental wish lists for next time. The simpler Pork and Chive Dumplings were also a very solid choice, especially when teamed with the dipping sauce. We both preferred the steamed dumplings, but these were also pretty damn amazing. It was a nice change in texture, but Dan and I both agreed that the thicker dough made it harder to eat. On the recommendation of our waiter, we also ordered the Pan Fried Pork Bun – p an fried, soup filled buns with pork and corn.
JOURNEY TO THE DUMPLING FULL
The guys also went with the full mouth bite as well and nobody died or suffered from severe mouth burns. Genius! I’m not going to lie, I did pop several more straight into my mouth for the single bite soup release instead of being all Anthony Bourdain. To use the ginger, vinegar and soy sauce for dipping – you can add it to your spoon before placing the dumpling onto it. Speaking of next time, Carolyn and I planned our next visit and items to order before we were even finished with dinner. Pork and Crab Dumplings (made with real snow crab). They recently added their very first vegetarian dumpling – stuffed with tofu, mushroom, egg and cilantro – I’m going to try that one next time. The lone carrot marked the difference between our two dishes. Photo: Pork and Snow Crab Soup Dumplings – Xiao Long Bao This method helped since my method led to a hot burst of soup filling my mouth – ha-ha! She placed the dumpling into her ceramic spoon, used her chopstick to make a small hole to let the steam out and to release some of the broth before eating.
JOURNEY TO THE DUMPLING SKIN
I plopped the first XLB into my mouth and bit into the skin to release the soup.Ĭarolyn watched this all go down and then shared some Anthony Bourdain tips for us newbies.
You have to be careful to not puncture the dumpling, otherwise the soup will empty out. We used our chopsticks to gently lift the dumplings from the steamer basket, in some cases they wanted to stick, so we had to help them along with our human spoons, aka… fingers. Photo: Pork Soup Dumplings – Xiao Long Bao Xiao Long Bao (XLB) is a thin-skinned dough wrap (similar to a wonton) filled with ground pork or whatever meat or veg ordered and filled with a delicious broth, making them fun to eat. I was super excited to try the soup dumplings, their signature dish. I loved that the decor was fairly understated, I enjoyed the overall vibe of the place. for the dinner shift. This worked out great and we were able to get a table quickly – the restaurant filled up very fast and the waiting area was full by the time we left.
When I had driven by on previous occasions, the line was out the door, so we opted for an early dinner this past Saturday to beat the crowds. We arrived right before 5:00 p.m., they open at 4:00 p.m. They teamed with head chef, Justin Yang to create a fabulous new dining option in Elk Grove. Friends invited us to meet them to try out Journey to the Dumpling, a new-ish restaurant in Elk Grove, CA owned by Yvonne Nguyen (local to Elk Grove) and her boyfriend Chris Tan.
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