Din Tai Fung, Central Park Sydney

Dumplings. You’ve probably eaten them many times at Din Tai Fung. Those silky smooth Xiao Long Bao filled with pork meat, tightly shaped into beautiful bundles. But it’s not until you have a go at making them that you gain an appreciation of the skill that goes into these soup filled parcels.

Din Tai Fung, Central Park Sydney
Xiao Long Bao

In the kitchen of Din Tai Fung at Central Park, wearing our white aprons and caps with hair nets, we’re about to learn the art of making dumplings and attempt making our own.

Din Tai Fung, Central Park Sydney
Making Xiao Long Bao

The pastry is prepared using flour, water and secret ingredients before it is rolled, pulled into tiny pieces and weighed to measure between 4.8 and 5.2 grams. Each pastry is then shaped by hand into a disc shape with the edges slightly upturned. Once stuffed with the pork meat and a secret gelatine mixture which gives the dumplings their soup, they’re measured to weigh between 20.8 and 21.2 grams. Then the shaping begins, with 18 folds of pulling and pinching to give them their signature shape.

Din Tai Fung, Central Park Sydney
My First Attempt at Making Dumplings

Shaping dumplings is no easy task as can be seen in the photo above. It takes three months to become a master.

Steaming the dumplings applies equal precision. Dumpling are steamed in exactly three minutes and served immediately.

Din Tai Fung, Central Park Sydney
Black Truffles Pork Dumplings

At Din Tai Fung, you could feast entirely on the dumpling menu which include Steamed Pork Dumplings (6 for $10.80) and the irresistible Black Truffles Pork Dumplings ($4.80 per piece).

Din Tai Fung, Central Park Sydney
Dumpling Gems

Dumpling Gems (7 pieces $15.80) are well worth a try with Emerald denoting salad greens, Topaz being golden corn, Pink Diamond containing seafood, Ruby with Bolognaise, Citrine filled with cheese, Onyx with sweet BBQ Pork, and finishing with Sapphire filled with Garlic Pork.

Din Tai Fung has long been our go-to restaurant for a dumpling fix but the rest of the menu is well worth exploring.

Din Tai Fung, Central Park Sydney
Cha Jiang Noodle with Minced Pork

Other dishes include Cha Jiang Noodle with Minced Pork ($13.80),

Din Tai Fung, Central Park Sydney
Spicy Shrimp and Pork Wonton

and if you like it hot and spicy, the Spicy Shrimp and Pork Wonton ($10.80) is a standout.

Din Tai Fung, Central Park Sydney
Green Bean with Minced Pork

Vegetable dishes include Green Bean with Minced Pork ($15.80),

Din Tai Fung, Central Park Sydney
Mango Shrimp Roll

while the Mango Shrimp Roll ($8.80) is an odd mix of savoury shrimp and sweet mango with creamy mayo in a crispy batter.

Din Tai Fung, Central Park Sydney
Egg Fried Rice with Shrimp

The Egg Fried Rice with Shrimp ($14.80) is fluffy and light, making it a crowd pleaser,

Din Tai Fung, Central Park Sydney
Crumbed Chicken Fillet

along with the tender Crumbed Chicken Fillet ($10.80).

Din Tai Fung, Central Park Sydney
Kung Pao Chicken Noodle

From the more substantial dishes comes Kung Pao Chicken Noodle ($16.80) with a touch heat from the chilli,

Din Tai Fung, Central Park Sydney
Black Pepper Beef

and the Black Pepper Beef ($22.80) is another standout with its tender pieces of meat with a delicious glaze.

Din Tai Fung, Central Park Sydney
Spring Sweet Lamb Buns

Finish with Din Tai Fung’s limited edition Spring Sweet Lamb Buns ($3.80 each) which are back on the menu from October 1, until 30 November. The buns may look too cute to eat but one bite into the molten dark chocolate and taro filling and you’ll be ordering another. Guilt free.

Din Tai Fung Central Park
Level 2, Central Shopping Centre
28 Broadway Chippendale
Ph: 02 8072 9425

Leading Photo Credit: Din Tai Fung, used with permission. Other photos © by Gourmantic – Copyright: All rights reserved.

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Din Tai Fung, Central Park Sydney was last modified: July 9th, 2016 by Corinne Mossati

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Corinne Mossati

Corinne Mossati is the founder and editor of Gourmantic. An avid scribe, she has taken pen to paper since the age of five. Her repertoire includes long works of fiction, short stories and travelogues. She is a winner of the GT travel writing competition, has judged the Australasian Whisky Awards and several cocktail competitions. She is also named in the Australian Bartender Most Influential List.

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