Steamed dumplings
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Art of the Dumpling

Steamed dumplings
The juicy dumplings are Din Tai Fung’s signature dish. They are made from a long coil of dough that is pinched into small pieces and rolled into paper-thin disks. A spoonful of filling--pork with shrimp, vegetables or crab--is added to the center, and the dough is pulled and crimped into a series of tiny swirling folds that are pinched closed at the top. (ANACLETO RAPPING / LAT)
Frank Yang runs the Din Tai Fung Dumpling House in Arcadia.
Frank Yang runs the Din Tai Fung Dumpling House in Arcadia. (ANACLETO RAPPING / LAT)
The original Din Tai Fung Dumpling House in Taipei.
The original Din Tai Fung Dumpling House in Taipei. (DAVID HARTUNG / Getty Images)
Artfully pleated pouches
Artfully pleated pouches: Taipei’s steamed juicy pork dumplings come to Arcadia. (ANACLETO RAPPING / LAT)
Din Tai Fung
Din Tai Fung is a bit of Taipei a few blocks from Santa Anita Racetrack. (ANACLETO RAPPING / LAT)
Turning out baskets of dumplings in Taipei.
Cooks turn out steamer basket after steamer basket of dumplings in Taipei. All restaurant chefs train for three months at the Taipei kitchen. (DAVID HARTUNG / Getty Images)
Customers order while waiting in line at the original Din Tai Fung.
Customers order while waiting in line at the original Din Tai Fung. (DAVID HARTUNG / Getty Images)
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