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Daheen Wong Mandoo
This venue is closed.
How much is that dumpling in the window? Two smackers, if you’re talking about the puffy behemoths sitting in the streetside display kitchen of Daheen Wang Mandoo, a Korean chain that planted its first franchise flag in New York last fall. (A second is coming to Manhattan’s Koreatown sometime this summer, and another to New Jersey after that.) Although the restaurant offers a full menu, you go here for the featured attraction, wang mandoo, or king dumplings. Steamed-dough balls the size of small grapefruits come with a choice of two stuffings—pork (fantastic), or kimchee pork (even better)—and a soy-vinegar dipping sauce spiked with chile pepper. The buns are spongy and warm, the fillings juicy and well seasoned. If you have room for dessert, the supersize red-bean-paste bun out-wangs them all.Featured In
Kimchee wang mandoo, $2.
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