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A
while back I experienced a dim sum epiphany in the form of pear-shaped dumplings at a spot in Manhattan's Chinatown.
I'm pleased to report that the same place, Jing Fong, has
provided yet another surprise.When my yum cha buddies and I saw this dish rolling by, we wiped the drool off our chins and waved down the lady. At first glance, it looked like a large open-faced dumpling. Digging into it revealed that it was a taro cake flecked with bits of meat (perhaps Chinese ham) crowned with a mixture of ground meat, bits of lop chong, pieces of mushroom and other goodies. As with all good taro cake, the interplay of the sweet, soft taro with the salty, savory ingredients was spot on. But this version was exquisite: a taro cake fit for a king.
