I founded Foodspotting because I couldn't find good Okonomiyaki in San Francisco.
The ever thick and chewy dumplings from the sister shop Kingdom of Dumpling. Still better when frozen in a bag in my freezer ready for consumption at any moment (these were a little mooshy when overcooked) but the product itself is quality stuff. Corn is still my favorite mix in but we were pretending to be healthy.
Yay! Thanks to AndyK, found these super huge super thick dumplings -- like Korean style mandoo.
Great combo! Thick, textured #handmade skins (like I love) wrapped around a mild pork ball with corn. A very friendly dumpling that won't leave you with that heavy feeling in your stomach.
Eating this, here, because of Pei's amazing photo: http://www.foodspotting.com/reviews/532091 Surprisingly delicious and mostly al dente American take on spicy wontons, not particularly spicy though.
Here's the finished product! These were so good, the soupy meat filling was oh so flavorful. I loved the thick, pinched tops, but according to Wikipedia, Georgians traditionally discarded these to keep track of how many dumplings they ate.
Ended up getting these #handmade khinkali because they were less expensive than Royal's ($6.50), but hopefully about as good!
Woah, never had #Georgian #Dumplings before, and apparently, done right, they're soup dumplings! Can't find a restaurant that serves them nearby, guess we'll make them at home!
I think I was born with an affinity towards #thick, #chewy dumplings! #mandu #mandoo
Sharing my favorite soup dumplings in the world with @sethland & @amyblogschow. (I ate these 464 days ago! But here's a better photo of)
Woke up with intense soon dubu cravings. #whatdoesitmean
