I bookmarked this cafe after reading several reviews from Yelp Friends about the newly opened Dumpling Factory in Kapahulu's Wong Leong Plaza in early March. We recognized its location as the former Mango Mango Dessert Shop. We discovered this cafe is owned by the same person who owns the dessert shop and the Tanaka Ramen & Izakaya restaurant chain. Since we've enjoyed the flavors and food quality at Tanaka Ramen & Izakaya and Mango Mango in the Ala Moana Center, we looked forward to eating authentic Chinese Northern-style dumplings and side dishes, as the owner hails from Northeastern China.
From the posted photos, I gathered that the dumplings were truly Northern Chinese style from their typical crescent or ear-like shape called "shui jiao 水饺" or boiled in water dumplings and its close pan-fried relative known as "guo tie 锅贴" or potstickers. The wrappers of Northern Chinese, also known as "Dongbei dumplings," tend to be thicker, chewier, and hearty instead of delicate or thin than those of Southern Chinese dim sum because, in the North, they primarily use wheat flour and develop gluten. However, the seasonings and types of fillings of Northern Chinese dumplings usually feature ground meat (pork, lamb, or beef) and various vegetables such as cabbage, Chinese garlic chives or jiǔ cài 韭菜, scallions, carrots, leeks, and mushrooms, and they are seasoned with only garlic, ginger, and soy sauce. Typical condiments are soy sauce, vinegar, and chili oil. The Northern Chinese or Dongbei-style flavors and cooking embrace robust and flavorful flavors because of geographical
FOOD:
-Shrimp/chicken/pork/chives: the boiled Dongbei dumplings were savory, juicy, and soul-warming with their typical thicker and chewier wheat flour-based wrapper. We dipped the dumplings in vinegar, soy sauce, and chili oil to enhance the delectable mild garlic and onion flavor yet slightly pungent flavors of the garlic chives or kutchay. I would advise eating boiled dumplings more immediately than the pan-fried version because the cooled wrappers became chewier and somewhat hardened. Its filling mixture included shrimp, adding a subtle seafood flavor and bouncy chew with each bite. 12/$14.99
-Chicken/shiitake mushroom: These flavorful pan-fried dumplings were tender and juicy when eaten from the kitchen. Their filling was mildly seasoned, and we could taste the earthy and woodsy-tasting shiitake mushrooms. Each dumpling was packed with filling, but we found it a bit dry as they cooled. Still, a small amount of the signature pan-fried crisp, the lacy skirt was at the bottom of the dumplings, while the tops were tender from steaming. 12/$13.99
-Braised housemade pork belly: Got pork belly? We're porkaholics, so whenever we see a dish with pork in it, we will order it. The Northern Chinese braised pork belly was melt-in-your-mouth tender, and its soy sauce-based braising liquid was tasty yet milder than its Cantonese counterpart. Still, we liked the quail eggs, which complemented the tender pork belly textures and rich flavors. My husband asked for a bowl of steamed white rice with the pork belly. $12.99
During our visit, there was a single female worker in the dining room who was a "one-man show." She was friendly but not talkative and professional as she took telephone orders for takeout and dine-in customers, cleared tables, served the food, and did cashier duties. She managed to keep everyone's glasses of water refilled without asking and brought the food out at perfect serving temperatures from the kitchen. We liked their touchless ordering system as we could order and pay quickly, easily, and securely.
We'd happily return for more dumplings or try their other dishes.
4.4-stars read more