![]() The skin, translucent and perfectly pleated, held up easily when handled with chopsticks. The shrimp har kaw came out first, each piece seemingly identical. From the 33 remaining options, we chose shrimp har kaw, steamed BBQ pork buns, turnip cake, spinach dumplings, and potato shrimp balls. Not quite up for a hair of the dog this Sunday, we sipped Jasmine tea instead of something from the bar, while making our selections from the Dim Sum Menu.īy this time, it was nearly 1:00 PM, and the kitchen had run out of Seafood Soup Dumplings, as well as Scallop Dumplings. Servers dashed around the cozy space delivering large, square, steaming baskets from the open kitchen to the tables around us. ![]() ![]() Inside, the vibe was colorful and creative with elements such as a bright mural on brick, a swath of umbrellas hanging upside down from the ceiling, and orchids perched around the restaurant perhaps even cultivated by Chef Ling herself. With this health-focused solo venture, she plans to avoid MSG and to source organic vegetables from local farmers. According to Lin’s official website, Chef Ling hails from the Fujian province of Southeast China, where her appreciation for her grandmother’s cooking first sparked her passion for Chinese cuisine, but honed her skills in dim sum making with instruction from William Wong and in the restaurants of NYC’s Chinatown. We’d anticipated Lin’s opening since eating at the popular pop-up-turned-restaurant, Wu Chow, where Chef Ling shone as dim-sum chef. My date and I luckily put our names down just in time for one of the last-available seatings, and then killed some of our hour-long wait with tea and coffee at Clark’s Oyster Bar (just across the street). A line of Austin dim sum enthusiasts wound out the door, and spilled into the shade of the red-lantern adorned front patio for the restaurant’s very first Sunday Dim Sum Service. It was a bustling scene this morning at Chef Ling Qi Wu’s newly opened Asian Bar + Dim Sum Restaurant on West 6th Street. House-made Chili Oil & Soy at Lin Asian Bar + Dim Sum If you want to stock up, or grab multiple types, I recommend going early to minimize the very real risk that they could sell out! If you miss them at the Farmer’s Market, note that the dumplings can also be ordered online. There are also plans to expand the menu gradually. Helpfully, the Steamies Dumplings website even has video tutorials to help you cook the dumplings at home just as perfectly as they do.Ĭurrently, other menu staples are Pork and Cabbage dumplings and Vegan dumplings. ![]() Made with pasture raised chicken, organic shiitake, and unbleached flour, each bite is very flavorful and feels healthy and satisfying. I sampled their Chicken & Shiitake dumplings before taking home a pack of 12. While I came for the food pictures, I stayed for the puns, heartwarming #familyfirst posts, and adorable boomerangs of Steamie’s “Junior Taste Testers.” I was ecstatic to learn that I could have authentic, from scratch, Chinese dumplings made with Texas ingredients in my freezer to cook whenever I wanted. I stumbled upon Steamies Dumplings on Instagram via some photos of especially gorgeous sheng jian bao. Steamies Dumplings, a relative newcomer to the Texas food scene, was created by Cindy Chee. Steamies Dumplings Owner, Cindy Chee, with husband Leslie ![]()
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