Waiter, there’s cheese in my dumplings! And it might be the best item listed on the menu.
menu. I was nervously excited when owners Julia Zhu and Sandy Zheng invited me to make dumplings with them.
Julia Zhu was a regular customer at Sandy Zheng’s Beijing Restaurant on Alemany Boulevard, taking comfort in the hard-to-find Northern Chinese cuisine of her home region amongst the southern Chinese-heavy foodscape of the city. The two became fast friends, eventually conceiving the idea of opening a Northern Chinese dumpling restaurant together.in Bernal Heights, is only 2 years old.
I spoke to Zhu one afternoon and divulged my curiosities about dumpling-making, including the difficult process that goes into making xiao long bao , the ground pork dumplings that magically burst forth with hot soup upon first bite. So she kindly invited me to visit UD's original location and roll up my sleeves to learn the art of filling and folding with her and Zheng.
UD uses different dough recipes for different dishes, and the XLB variety is made fresh every morning. I gasped at how soft, supple and silky it felt. Zhu and Zheng explained that northern dumpling dough is wheat-based, versus the southern Cantonese dumpling wrappers made from rice flour. There were nuggets of dough already pre-cut from the mound sitting off the side of the board.
Next, I got to make the classic pork and cabbage dumplings that UD calls Grandma’s Pork Dumplings. Cabbage is a sturdy vegetable that can withstand tough winters, which is why it’s a staple in dumplings and other dishes. While the dough looked similarly silky to the XLB, it was more firm and less delicate.
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