![]() Master Kong offers stir-fried greens, braised meats over rice and noodle soups, but if you go, you should start with the dumplings, including the slender "Chinese potstickers." (Michael Russell/Michael Russell | The Oregonian) Start with those “Chinese potstickers,” thin, loosely pinched purses of ground pork given a light, golden-crisp base, or the regular “handmade” boiled dumplings, either chicken or pork, each equally juicy. Visit now and you can pick from a half dozen different dumplings, wontons and buns either steamed, boiled or pan-fried (most $7-$9 per order), all listed on a large vertical touch screen like the ones found at McDonald’s. Master Kong opened a second restaurant last November in the old Bazi Bierbrasserie, once Portland’s best Belgian beer bar. Wherever I was in the city, my nose could usually lead me to a place selling 10 for around $4, with rice staying warm in a cooker near a DIY sauce mixing station with soy, vinegar and chile oil. But more often, dumplings meant shui jiao, literally “water dumplings,” boiled bundles of ground pork and just enough cabbage to convince you they made up a balanced meal. Two, actually, a father and son who crisped up fantastic vegan dumplings in a cast iron pan set up at a barely altered auto garage. Any other time of day was fair game for a dumpling run, even breakfast. ![]() There, in Taiwan’s capital, nights were for exploring the markets, sprawling mazes of vendors scooping fried cubes of stinky, squishy tofu from a vat of hot oil or dipping skewered pork intestines in vats of spiced, bubbling broth. My dumpling habit didn’t really develop until I moved to Taipei. (Michael Russell/Michael Russell | The Oregonian) ![]() By Michael Russell | The Oregonian/OregonLive Maat 9:00 am PDTĬustomers order from a large vertical touchscreen menu at Master Kong's new location just off Hawthorne. ![]()
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