Handmade dumplings with irregular shapes and sizes, some even square, have been a familiar breakfast dish for more than 30 years.
The dumpling shop on Quan Thanh Street (Ba Dinh District) has no name, only a small sign hanging in front, but is easy to recognize because every morning there is a long line of customers.
The owner is Mrs. Tran Thi Kim Oanh, who has been serving for 34 years. Mrs. Oanh said that 34 years is only the time since she took over the business from her family, and her house was sold long before that. This is a familiar breakfast address for many people in Hanoi .
The shop has a small space with a few low tables and chairs. The counter is neat right at the entrance. The shop is open from 6am to 12pm, with peak hours from 7am to 9am. Every morning, the shop serves hundreds of customers.
The menu includes stuffed buns (VND20,000), buns without filling (VND9,000), and soy milk (VND10,000). Ms. Oanh said that although the menu is quite simple and does not have many choices, the restaurant does not sell other dishes because it wants to continue the family tradition.
The dumplings are completely handmade, so their shapes and sizes are uneven, the crust is rough, and not as eye-catching as industrially produced dumplings. Many are shaped like squares, so diners often call them "square dumplings".
The cakes are handmade, so they require time and meticulousness. The fermentation process is done the day before. Mrs. Oanh’s family has to wake up at 4am every day to prepare the ingredients, make the filling, and start kneading the dough, shaping the cakes, and then putting them in the steamer. Each tray of cakes usually takes about an hour to cook.
The dumpling skin is made from wheat flour and the filling is minced meat with vermicelli, shiitake mushrooms, wood ear mushrooms, and spices. Unlike many other shops, the dumpling filling does not contain quail eggs. According to the owner, quail eggs would overpower the aroma of the dumpling and make the skin easily wet.
The crust is spongy and soft, and when you eat the filling, you can smell the aroma of meat and spices. The cake is steamed on the spot so it is always hot, suitable for breakfast. Mrs. Oanh's house has 3 continuous steamers, and sells out as soon as it is made.
In addition to dumplings, the restaurant also sells soy milk. The milk is made in-house, without any added flavorings or additives, and has a natural aroma. Customers will often order both dumplings and soy milk for breakfast.
Ms. Nguyen Thi Hong has been eating Mrs. Oanh's dumplings for nearly 20 years. "The dumplings with meat and wood ear mushrooms are very fragrant. One day I bought some for my family in Gia Lam, and they didn't turn sour until the afternoon. The bean milk is clean, hot in winter, and can be iced in summer. I'm on a diet so I usually choose unsweetened soy milk without ice."
However, some diners commented that the prices are higher than average and the cars are parked on the sidewalk, often full.
Vnexpress.net
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