Favorite filled pasta: Jiaozi, Soup Dumplings, Pot Stickers, Ravioli, Pierogis, Etc.

Xiaolong bao is where it's at as well, those that have soup in it.

 

Most of the world’s best food and most of the world’s most beautiful women. You Asians got it goin’ on! Heading to Vegas on Friday, and two of our three reservations are at din tai fung and Mott 32. LOTS of XLB, pot stickers and shu mai will be consumed.

 

It's a St Louis thing, been around forever

 

wait, is this with rice or naw? need to know before i vote.

 

Two St. Louis restaurants claim toasted rav origin story

In 1987, the NY Times interviewed a restaurant owner, Louis Amighetti, who was the owner of Amighetti’s in the Hill neighborhood. Amighetti said that Angelo, the owner of Angelo’s on the Hill, was busy and that a new assistant, a German cook, was to prepare the ravioli. Angelo had a pan of boiling hot oil on the stove, and the cook thought it was supposed to be for the ravioli, so he dumped them into the oil.

When Angelo saw what happened, he tried to save the ravioli by brushing on some grated cheese, and as a result, he created a local treat. The staff of Angelo’s liked the mistake so much, that they added them to Angelo’s menu.

A different restaurant named Oldani’s also claimed that they created the toasted ravioli. They say that a cook was making a pasta dish that used red wine and in a tipsy state, the chef dropped some ravioli into the fryer.

(Oldani’s is now called Mama’s, and Angelo’s is now called Charlie Gitto’s.)

Charlie Gitto’s website also backs up his claim of being the inventor of toasted ravioli. But they cite the date as being in the 1940s, contrary to the NY Times article. Mama’s on the Hill also says that toasted raviolis were invented in the 1940s.

https://fox2now.com/news/missouri/two-st-louis-restaurants-claim-toasted-rav-origin-story/

 

I like all of the choices, but I find it hard to beat gyoza, followed closely by potstickers (to the extent you can distinguish those by tradition, filling, and size). Then I'd go all the way to tortellini as my next closest choice, strangely. I find they're almost always a little firmer than ravioli, which are nearly always (unless I'm cooking them) overcooked.

 

Red oil dumplings from your Sichuan restaurant of choice....Mala Sichaun (Chinatown location specifically), Wanna Bao, or Spices39

 

my understanding is mantou is just bread, w no filling. baos are filled w meat and stuffs

 

you've got to try some Xiao Long Bao (dumplings steamed in little bamboo baskets)

The Correct Way To Eat Xiao Long Bao, The World's Most Magnificent Soup Dumplings

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here are the top 9 Xiao Long Bao places in SF

 

You eat with white bread and butter.

 

those shanghai pan fried soup dumplings are dangerous. if you aren't careful enough when tearing an opening or don't tear it enough it squirts near boiling hot soup all over your face and that soup is mostly molten lard. the ones i've tried are more like a steamed bun but with a thinner casing..

 

For those in Houston, One Dragon has some seriously good dumplings like this. And it is burn your face off hot/cooked to order, delicious juicy pork inside. Glorious crispy bottom. I think these are harder to find than the other dumpling varieties.

 

*gelatin

 

I really don't do any of these but I had to respond because when I worked in downtown about 15 years ago there was a very popular place that would have a line 30 deep at lunch time called Dozoo. It's still there, I would get the pork filled dumplings

 

Nice!