Years ago I used to go to this dumpling shop in Soler Sreet in Binondo. The restaurants name was Emperor and they specialized in southern chinese cuisine. They had the best "xiao lung pao" and "pork kutchay dumplings" I ever had in Manila. I'd go there during weekends and weeknights when the traffic was light. Every time I went to 168 or Divisoria I just had to pass by this place. Meatball noodle soup, onion pancakes and xiao lung pao was my regular fare.
I've tried Shanghai xiao lung pao, hong kong xiao lung pao and Beijing xiao lung pao. The ones made in Emperor were the closest thing. Fillings wise I won't be able to tell the difference. They had the same flavor. What they won't be able to really replicate is the wanton wrapper or the flour wrapper. The ones made in Emperor were thicker. The wrappers for the xiao lung bao in China were slightly thinner. It sealed the fillings very well and they didn't taste too doughy.
My opinion on this is that the ones made in China were ala minute orders. They made the xiao lung pao upon order. They formed the dough, rolled it and filled it with the fillings when the orders came. They made each one then placed it into the steamer carefully one by one.
I've eaten there several times and saw them making the xiao lung pao in the service area. It made sense because dim sum is better prepared in a cold environment. You are using raw ground meat for the fillings. In order to retain the freshness, the room should be cold.
Xiao lung bao in Emperor were done in in bulk. they had to do bid batches ahead of time. They had to make bulk and store it in bulk. The wrapper may have been made thicker to withstand the storage and also the preparation stage. If the wrapper were thinner, it might easily break open while storing. As we all know, good dumplings and soupy dumplings should be be intact when eaten in order to get all the flavor from the "soup" component.
Nevertheless, I still love their dumplings. Most authentic ones I've ever tasted here!!
Unfortunately, Emperor closed down. Through research I found out that the cook who made the dumplings was hired by Ms. Tessie Tan . She loved the Emperor's xiao lung bao and pork kutchay dumplings. She hired the cook and they now supply restaurants in Chinatown and elsewhere.
Fortunately, she is now selling the dumplings uncooked upon order. I always have a batch at home. For midnight snacks or quick meals for guests and friends!!
Cooked Gyoza style or my "dunk and fry method". Boil dumplings for about 6-7 minutes. Then pan fry in a non stick pan until it forms a crust at the bottom. Serve with chinese black vinegar with slivers of ginger.
If you want genuine Beijing style Xiao Lung pao and Pork Kutchay Dumplings, you can contact her through Tel No 8323299 and her cell phone at 09228982740.
