Want fresh handmade dumplings? Northeast Dumpling House is your bet for freshly made squidgy dumplings. I think they still have some kinks to work out, but overall they’re a nice new addition to the Chinese food scene in Albany. Here are my experiences on two recent visits:
Woodear and cucumber on the left (aka cucumber & black fungus $5.99) and boiled dumplings on the right.
I went with about 6 other people on this first trip – you want to bring a large group when you go to Northeast Dumpling House because there are 15 dumplings to each order. It’s kind of a crazy-large amount and it’s kind of weird that there isn’t a smaller amount available. Boiled dumplings are $7.99-8.99 and fried are $8.99-$9.99 per order. There’s beef, pork, and lamb options, and they are all pretty solid. I think my favorite so far are the pork and chive boiled dumplings.
We got an order of the spiced potato and special pancakes on Jeff’s recommendation from All Over Albany’s Eat This article. They didn’t ask us how we wanted the potatoes done (hot or cold) and they came out hot. Eh, they were okay, but they tasted pretty bland to me, even with the occasional pepper slice in there to jazz things up.
BAOS. BAOS. Get the baos when you go here. We got several orders (2 per order, $2.99) of beef baos and lamb baos. These buns were nice and squidgy (squidgy is very good when it comes to baos and dumplings), tender, fluffy soft baos, and there was a bit of juice inside each bao. They also weren’t stingy with the meat inside! I hate it when you get a big bao, and you’re all like “YEAH, bao!” and then it winds up being 90% bun with a dollop of meat inside.
You also really, REALLY want to get the Spicy Sauce & Squid ($6.99). Most of their side dish items are cold, and this is no exception. Hot pepper slices, chili oil, chili flakes, and perfectly cooked squid.
The fried beef dumplings were some of my favorite fried dumplings. I think the meat in the dumplings is a little smooth for my liking, but this is just my personal preference. I generally prefer coarse grinds of meat.
Daniel B. came up for a weekend away from New Jersey and had Northeast Dumpling House on his list. Albany John, Jon in Albany, Chef Brian Bowden and his gal, and another pair of friends joined us on a Saturday night for a festival of eating.
Daniel wanted to try the spicy potato & special pancake. I passed since it wasn’t my jam the first time around. The pancakes are cool, but I’m just not down with the potato.
We also got to try the pork & pickled veggie soup. That was really rockin’ soup, and I’m willing to bet the noodles are hand made since they’re making the dumplings to order. They were tender, but still had that delicate chew fresh noodles get. The broth was also solidly porky and balanced, although a jab of sriracha didn’t hurt.
Cucumber & dried tofu ($5.99). This was sheet bean curd, and I think this should be easy to recreate at home. Basically just tofu sheet, cucumber, carrots, chili flakes, and a dash of chili oil and vinegar. Pretty refreshing to me, but meh to others.
The beef omasum ($6.99) was another awesome dish from their cold side dishes menu. The tripe was very well prepared with just enough heat to make it interesting (I wouldn’t really call it spicy. Yes, there was a little heat occasionally, but nothing that had me reaching for the tea). The texture was both tender and chewy, if that makes any sense. Sometimes tripe can be chewy almost to the point of being like chewing gum, but this was not like that. This had something more of a tendon amount of chew to it.
The fry job on the dumplings was pretty heavy this time, lots of slick oil on the plates. We pretty much ordered one of each dumpling this time.
More spicy squid!
Another new thing we tried was the shrimp and egg boiled dumpling, which I enjoyed. The egg was pretty muted, it was more like a shrimp and veggie dumpling.
NE Dumps (my nickname for them) is still in the “new” phase. Both times I went in they were pretty dead. Which is kind of crazy for a weekend.
Here’s some areas for improvement:
Customer service – both times we had to flag down the waiter to order, then to get the checks. Tea refill on the first visit was inattentive on the first visit, and nonexistent on the 2nd visit, even though I did the “move the lid” trick to signal that we were empty. This slowness in service is also mind boggling to me, because Chinese service is usually quick, quick, quick. The dishes came out quickly once we ordered, this seems to just be a FOH issue. I’m guessing they are new to owning a restaurant and still learning the ropes as service was a little better on the 2nd visit.
Some specials listed only in Chinese. I am a “bad Chinese” and can’t read most characters, so like many of their other non-Chinese customers, I have no idea what the specials are on the board.
Consistency. The fried dumplings on the first visit were much less greasy than on the 2nd visit. The baos on the 2nd visit weren’t quite as tender as the first visit, and there was no soupy goodness inside.
Dumpling orders in quantities of 15. Orders of 8-10 would be easier for smaller groups of people to try more variety. The “Bull Paddywack” aka beef tendon is already crossed off the menu.
Cool Stuff they have going on :
No huge rush, which is different from the “turn-n-burn” style most other Chinese restaurants have, so you’ll be fine to linger at the moment.
Some really delicious dishes on the “Side Dishes” menu that aren’t on any other menu in the Captial Region. I’ve never been much of a tripe fan, but NE Dump’s take on tripe (omasum) will bring me back here to try it out.
Cheap. If you go with a group, you can order most of the menu and still walk out for under $20 per person with tip.
Hand made to order dumplings!