Everyone knows about the divine dry-fried chicken wings at San Tung. It's a thing. You could wait an hour, order just a plate of the crunchy wings, and call it a meal. But the shrimp and leek dumplings make the perfect complementary dish worthy of precious stomach space.
One order comes with twelve delicate, doughy dumplings. The aroma is akin to freshly boiled pasta. Similarly, the dumpling dough is slightly sticky from the starch, allowing the dipping sauce mixture (which you must assemble yourself -- 2 parts soy sauce : 1 part vinegar : 1 chili oil is a good ratio to start with) to properly stick and coat the dumpling.
The inside of the dumpling is full of a piping hot mixture of ground shrimp with garlic, ginger, and loads of leeks. It's juicy, it's oniony, it's wonderful. There is a slight give from the shrimp and the al dente dough when you bite in. A small dip in the aforementioned self-assembled dipping sauce is a must to complete the bite, as it adds the necessary salt/acid/heat.
Now you don't have to feel bad about waiting so long just for fried chicken wings -- the shrimp and leek dumplings are also worth the time put in.
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