SAC EATS: Journey to the Dumpling
Dear Foodie Fam,
Coming to Journey to the Dumpling is like visiting friends who are skilled in the art of the dumpling. For that reason, I went on a double date with my husband and my aunt here. My aunt's date never went to a dumpling place before so everything was new to him. While there's larger and more traditional dumpling menus elsewhere, Journey is a great place to start in the world of dimsum because the staff speaks English, the menu is detailed and there are menu items here that can't be found at other places in Elk Grove and some of Sacramento.
Shu Mai is a good place to start in the world of dumplings. Shu Mai is one of the most popular dishes in dim sum. It's so popular that Japan created Shumai, which doesn't have minced but has ground meat; Indonesia developed Siomay, which is mostly fish due to the largely Muslim population; Filipinos made Siomai, which sometimes has calamansi juice drizzled on top and the Vietnamese created Xiu Mai is often served with banh mi for breakfast. The Shu Mai here has good sized chunks of meat.
This was the first place my husband and I enjoyed Lo Mai Gai. Lo Mai Gai is a sticky rice ball stuffed with different yummies (chicken, here), wrapped up in dried lotus leaf and steamed. Word is these are easy to make BUT require carefully selected quality ingredients. I'm guessing that it's because it creates an experience: Sticky rice absorbs more fragrance and flavor than regular rice so when you are served this dish, it comes to you nestled in a steaming box.
You open the lid, hit steam, reach in and unwrap the leaves to find a smell similar to tea and a yummy ball of sticky rice that tastes like it's been steeped in broth. It's an acquired taste but I enjoyed it because it reminds me of when my parents would soak food in soup for me as a child and so it comforted me.
I also never had fried mantou. The taste is similar to fried sesame balls but I like these better because the outside is crispier and firmer and the inside is soft, fluffy bun flesh. I like that they are fried, come with condensed milk and you can eat it before and after your main meal! It's not just a dessert.
Then there's Xiao Long Bao (literally: “small basket bun”), soup filled dumplings. According to Afar Magazine, Xiao long bao started out in a little restaurant outside Shanghai called in 1875. According to Culture Trip, Huang Mingxian placed an ingredient that would liquefy inside dough wrapped and pleated 14 times. These are now considered by a lot of people as the "most Shanghai" food you can enjoy. There's a special way to eat these without getting it all over you so make sure you ask staff to walk you through ti!
We like to bring larger parties to Journey to the Dumpling because it's got a great menu to explore texture and flavor. Even at our own family gatherings, my aunts always make sure these dumplings are near by. We appreciate the nonpork/shrimp items available on the menu. We also love non-dumpling menu items like the Peking Spare Ribs and Yin Yang fried rice.
