EGOC Review: Dumplings The Restaurant

Thanks for tuning in on our hunt to find the best green onion cakes in Edmonton. Next up: Dumplings The Restaurant located just off the Henday along 91st street.

I have to say that the fact that this place has the words “The Restaurant” in their name, really set things off on the right foot for me. Their specialty is Szechuan, a type of cuisine originating from Sichuan province in southwestern China. Technically green onion cakes are not native to the area, but being an Edmonton restaurant, well… you know.

The restaurant itself was nothing special. A few booths scattered throughout a relatively undecorated space. It’s location was a bit confusing as it is located in a strip mall and has signage on multiple sides of the building. We weren’t entirely sure where the entrance was.  No matter. Once inside, the delightful server quickly got us sorted.

We placed an order for green onion cakes and pork dumplings. The waitress excused herself, but not before informing us that chopsticks are the #1 killer of toddlers in China.  Apparently it is not uncommon for kids to impale themselves on the tricky little things. Who knew? THIS HAS BEEN A PUBLIC SERVICE ANNOUNCEMENT BROUGHT TO YOU BY DUMPLINGS THE RESTAURANT.

The cakes arrived steaming hot. The presentation was lovely. Upon seeing the unusual accompanying sauce, I immediately asked the server what it was. She was purposely vague, but listed dark vinegar, soy sauce and a variety of herbs as its main ingredients. I was anxious to try it.

Green Onion Cakes at Dumplings

Green Onion Cakes at Dumplings

Sadly, the sauce was the highlight of the show. It was sweet, salty, savoury and spicy all at the same time. If I were to suggest an improvement, it would be to add a thickening agent so it doesn’t penetrate the green onion cake so easily; but delicious nevertheless. The cakes themselves were disappointing. These were of the fried variety, which seem to be growing on me, but they suffered from a very common ailment: dry on the outside and uncooked on the inside. There were none of the flaky layers that are present in the best cakes. It was also light on the green onions, which left it tasting rather bland. Thank goodness for the sauce as I probably wouldn’t have finished it without it.

The dumplings that followed were delicious and more than made up for the green onion cake. But sadly they couldn’t help with their score: 2 stars out of 5

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