Grand Asia

236 Bourke St
Melbourne VIC 3000
+61 3 9639 0505

Now although I said that I would not eat a single dumpling after my visit to Auntie’s Dumplings the other week, I knew my promise would not last very long. And when Jan told me that a normally-would-have-walked-straight-past-it cafe in the Target Centre on Bourke Street served decent Beijing dumplngs, I knew that I *had* to give them a go.

Adam and I were planning to study at RMIT Business Library on Saturday so we decided to share a plate of dumplings before we went. It was just before three when we left the State Library but judging by the almost-dark sky, one could have sworn it was closer to dusk. We arrived at Grand Asia not long after, a kiosk that served unintimidating ‘Chinese’ fare that can be cooked to order or plonked on a bain marie for people to help themselves to. I will tell you now, unashamefully, that I used to frequent this place five years ago to get my fix of crispy seafood noodles for $8.00 (that was before they changed ownership and I haven’t been back until this day). Anyway, this place also offer Beijing dumplings, cooked-to-order, for very reasonable prices.

We shared a plate of fried pork dumplings (15 pieces for $7.50) which looked suspiciously like they were more ‘boiled’ rather than ‘fried’ at first glance. Upon eating them, we found that they were fried but they didn’t spend enough time in the fryer which I wasn’t happy with. My disappointment, however, turned to delight when I bit into the dumpling to taste one of the better pork fillings I’ve had in a CBD dumpling eatery in a very long time. The pork filling was surprisingly fragrant with a subtle sweetness and went down really well dipped in chilli oil.

The entire time we were having our dumplings, we witnessed people run wildly into the centre and screaming “RAIN!” Thinking that they were just being overdramatic, we shrugged as we continued to polish off our dumplings not realising that we had missed one of the worst storms this city had ever seen. Ah, well. Food > once-in-a-century weather. I know where my priorities are at. *big smile*

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4 Comments

  1. I have it on good authority that beijing dumplings are both boiled and fried. This is because they are cooked in water which once is boiled off is replaced by a small ammount of oil for pan frying to make the skin crispy.

    1. I know that too – my mum makes them from time to time (or more accurately, ATTEMPTS to make them). Fried dumplings, however, do spend a bit more time in the fryer to give it a lovely crispy skin and obviously this was not the case here!

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