Best dumplings: China Mama’s soup dumplings
Thu, May 26, 2011 (midnight)
There’s soup in there! China MaMa’s dumplings are a requisite for any Chinatown exploration.
Succulent satisfaction in a small package. Experts use chopsticks and a spoon to first release the liquid from these meltingly soft pillows of dough filled with meat and broth, but we’ve always found using our fingers easier. Ask the staff for a quick lesson, then be prepared to slurp and swoon. 3420 S. Jones Blvd. Daily, 10:30 a.m.-10:30 p.m. 873-1977.
NEXT: Best condiment →
The new China Mama, a boxy, freestanding place with lime-green walls and garish red light fixtures that resemble Slinkys (if they had been made out of Lucite), does the best xiao loong bao in Vegas, and maybe anywhere between here and New York City.
There is a slew of other dishes you’ll want to experience at this noodle and dumpling house, which belongs to a Taiwanese family. I love beef roll, P29, a creation that resembles a wrap one might get at the local Subway. It couldn’t be more different, of course.
China Mama’s beef roll starts with a warm Chinese wheat-flour pancake, as thin as a crepe and wickedly crunchy around the edges. It’s rolled up with thinly sliced beef and a touch of cilantro, but that lingering sensation on the palate is from sesame oil, which adds fragrance and pungency.
The classic green onion pancake, P28, looks like a Frisbee, a multi-layered crepe filled with shards of onion that is oily enough to leave a slick residue on the fingers. It’s a must.
3420 S. Jones Boulevard