Vegetable Dumplings from #1 Garden Chinese (211 Prospect Park West, 718-832-1795)
These dumplings aren’t that different from what we would expect in the veggie variety, but the texture of the dough does lead us to ask a question: Why do veg dumplings served at New York’s Cantonese-American eateries seem to take after the northern Chinese
hang-jian style, rather than potstickers?
(Also, more on the tortoise tomorrow. We’re still figuring out AC installation, as not to get sick from the heat, etc.)
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