Free Republic
Browse · Search
General/Chat
Topics · Post Article

Skip to comments.

What's a Chinese Calzone + Where to Find Them
LA Weekly ^ | Wed., Apr. 10 2013 | Jim Thurman

Posted on 04/21/2013 6:54:05 PM PDT by nickcarraway

You're probably familiar with dumplings and potstickers: Dumplings are likely the first Chinese food item that comes to mind for non-Chinese, while potstickers turn up in the frozen-food sections of markets and menus of Chinese restaurants even on the Westside. But have you heard of a Chinese calzone? Neither had we until a poster at Chowhound referred to an item by that term.

A Chinese calzone is a filled bread, steamed and then pan-fried instead of baked in a wood-fired brick oven. What type of filling do you think would be in a Chinese version of a calzone? Meat? Yes, and, of course, that means pork. There is no cheese, as dairy is rather uncommon in Chinese cuisine. But for all the dissimilarities, the name fits, as these "dumplings" are filled baos.

You can find these Chinese calzones at the awkwardly yet aptly named Qing Dao Bread Food in Monterey Park. You won't find much in the way of Qingdao specialties on a small, 34-item menu dominated by dumplings, potstickers and baos. This is, after all, a dumpling house. The best-known Shandong item around these parts, the beef roll/beef pancake, is absent, as is the liberal use of seafood for which Qingdao cuisine known.

Seating just 24 patrons, at least half of the space here is taken up by the food preparation area. Photos of dishes on the wall and a checklist-style menu ease the language barrier. On both, you'll find Fried Stuffed Dumpling. There are three pork variants: with leeks and shrimp, with leeks or with cabbage. This is what you're looking for, called lu bao in Chinese.

A large plateful of "dumplings" arrives, served upside down and resembling a giant pinwheel held together by a lacy crust. Half an order of potstickers could fit inside one of these. Pan-fried until crispy on the bottom, with a slurry of flour creating the webbed crust, an almost potato chip-like crunchiness gives way to a chewy, white bread flavor and doughy texture.

Pork and leek filling, fried stuffed dumpling, Qing Dao Bread Food Instead of the standard black vinegar, a garlic dipping sauce is provided. While it complements the pork nicely, a little goes a long way and the cumulative effect kind of sneaks up on you.

We were tipped to other places where we could find them, but those didn't really pan out. If you know of any other restaurants that have them, please let us know. For the time being, if you'd like to try Chinese calzones, you'll have to visit Qingdao Bread Food. It's open six nights a week, closing at 3 p.m. on Tuesdays.


TOPICS: Food
KEYWORDS:



1 posted on 04/21/2013 6:54:05 PM PDT by nickcarraway
[ Post Reply | Private Reply | View Replies]

To: nickcarraway

Drool


2 posted on 04/21/2013 6:56:55 PM PDT by mnehring
[ Post Reply | Private Reply | To 1 | View Replies]

To: nickcarraway

With so many Chinese and Italian restaurants in and around NYC, I would think some innovative chefs would come up with a way to fuse these two great cuisines together.


3 posted on 04/21/2013 7:02:27 PM PDT by Impala64ssa (You call me an islamophobe like it's a bad thing.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: nickcarraway
That thing is supposed to be eaten with chopsticks???
4 posted on 04/21/2013 7:03:21 PM PDT by Ken522
[ Post Reply | Private Reply | To 1 | View Replies]

To: nickcarraway

YUCKY BUMP!


5 posted on 04/21/2013 7:04:34 PM PDT by Revolting cat! (Bad things are wrong! Ice cream is delicious!)
[ Post Reply | Private Reply | To 1 | View Replies]

To: Impala64ssa

I tried to go to a Mexitalian restaurant last weekend, but it had become Italian only a few days earlier.


6 posted on 04/21/2013 7:06:54 PM PDT by nickcarraway
[ Post Reply | Private Reply | To 3 | View Replies]

To: nickcarraway

That famous Italian merchant/explorer, Marco Polo, introduced the calzone to China back in the 13th Century. (He’s more famous for bringing back to Italy the Chinese recipes for pasta). Polo and Kublai Khan conducted boisterous calzone-eating parties in the Forbidden City, chugging the best Chinese equivalent of Chianti and pinching coy Temple girls’ bottoms.


7 posted on 04/21/2013 7:08:47 PM PDT by Bernard Marx
[ Post Reply | Private Reply | To 1 | View Replies]

To: nickcarraway

I had frozen Trader Joe’s potstickers, chicken cilantro and Thai shrimp, for dinner with T.J’s gyoza sauce and I am still reeling from the delicious-ness of it all.


8 posted on 04/21/2013 7:10:40 PM PDT by Mountain Mary (Pray for our Republic...)
[ Post Reply | Private Reply | To 1 | View Replies]

To: nickcarraway
Look and sound delicious!
9 posted on 04/21/2013 7:15:04 PM PDT by Anitius Severinus Boethius (www.wilsonharpbooks.com - New Robin Hood book out!)
[ Post Reply | Private Reply | To 1 | View Replies]

To: nickcarraway

Eyyy! Yo canotta makka da calzone wit out cheeze!

Dats notta calzone!

Sure looks Molto Bene though.


10 posted on 04/21/2013 7:16:35 PM PDT by mylife (Opinions $1, Half Baked 50c)
[ Post Reply | Private Reply | To 1 | View Replies]

To: nickcarraway; a fool in paradise; Slings and Arrows

11 posted on 04/21/2013 7:18:22 PM PDT by Revolting cat! (Bad things are wrong! Ice cream is delicious!)
[ Post Reply | Private Reply | To 1 | View Replies]

To: nickcarraway

That looks fabulous, and Monterey Park is definitely the place to go for authentic Chinese food (used to work about 10 miles from there and would go there for lunch with Chinese coworkers). I’d go there now if it wasn’t in California.


12 posted on 04/21/2013 7:19:50 PM PDT by Still Thinking (Freedom is NOT a loophole!)
[ Post Reply | Private Reply | To 1 | View Replies]

To: FReepers
If you haven't made a donation to the quarterly FReepathon...



Click the Pic


Support Free Republic.
We could really use your help.

13 posted on 04/21/2013 7:23:18 PM PDT by deoetdoctrinae (The Old White Flag Republicans can go straight to He// and take their pal Obama with them!)
[ Post Reply | Private Reply | To 12 | View Replies]

To: Revolting cat!

Eyyy! Dats a notta calzone! Capice?


14 posted on 04/21/2013 7:24:29 PM PDT by mylife (Opinions $1, Half Baked 50c)
[ Post Reply | Private Reply | To 11 | View Replies]

To: Mountain Mary

I love gyoza.

Hint gyoza dipping sauce is just soy sauce and rice vinegar.
I like some wasabi in there too.


15 posted on 04/21/2013 7:35:30 PM PDT by mylife (Opinions $1, Half Baked 50c)
[ Post Reply | Private Reply | To 8 | View Replies]

To: nickcarraway

I feel a little bit dumb for saying it but I have no idea what a potsticker is.

I have heard the word before, just never knew exactly what it was.

I do know what a calzone is tho


16 posted on 04/21/2013 7:39:57 PM PDT by yarddog (Truth, Justice, and what was once the American Way.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: Mountain Mary

I enjoy the TJ pot stickers as well. I especially like a honey mustard dip.


17 posted on 04/21/2013 7:42:55 PM PDT by UB355 (Slower traffic keep right)
[ Post Reply | Private Reply | To 8 | View Replies]

To: nickcarraway
"What type of filling do you think would be in a Chinese version of a calzone?"

That would probably depend on how authentic it really was. (Probably best not to go there.)

18 posted on 04/21/2013 7:44:24 PM PDT by Slump Tester (What if I'm pregnant Teddy? Errr-ahh -Calm down Mary Jo, we'll cross that bridge when we come to it)
[ Post Reply | Private Reply | To 1 | View Replies]

To: yarddog

Think of a pot sticker as a chinese ravioli.


19 posted on 04/21/2013 7:45:41 PM PDT by UB355 (Slower traffic keep right)
[ Post Reply | Private Reply | To 16 | View Replies]

To: UB355

But steamed rather that boiled and then pan fried.
Chicken stock goes in the pan at the last minute to stop them from sticking to the pan.


20 posted on 04/21/2013 7:49:21 PM PDT by mylife (Opinions $1, Half Baked 50c)
[ Post Reply | Private Reply | To 19 | View Replies]

To: UB355

Thanks, now that I know what it is, I think I have had them before.


21 posted on 04/21/2013 7:58:40 PM PDT by yarddog (Truth, Justice, and what was once the American Way.)
[ Post Reply | Private Reply | To 19 | View Replies]

To: mylife

Uh-uh. Chicken stock goes into the pan to cook the browned dumplings. The pan is covered while cooking and after a few minutes, uncovered to allow the broth to cook away and allow the bottom of the dumplings to form a browned crispy bottom. Using a non stock pan, or enough oil, they won’t stick. ( I just ended 38 years of teaching Chinese Cooking)


22 posted on 04/21/2013 8:23:36 PM PDT by Exit148
[ Post Reply | Private Reply | To 20 | View Replies]

To: nickcarraway

I grew up in Monterey Park.


23 posted on 04/21/2013 8:26:33 PM PDT by Mike Darancette (And winter is coming.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: UB355; mylife

Okay, maybe I’ll make my own gyoza..but there are flecks in there of something besides soy and rice vinegar in there. A touch of wasabi sounds great.

I sauteed the won tons(chicken and cilantro) and shrimp pot stickers in a little canola oil until they were nice and brown,,then added a few T. water and covered them for about seven minutes...really good for frozen food.


24 posted on 04/21/2013 8:32:31 PM PDT by Mountain Mary (Pray for our Republic...)
[ Post Reply | Private Reply | To 17 | View Replies]

To: Exit148

You are the master!


25 posted on 04/21/2013 8:34:12 PM PDT by mylife (Opinions $1, Half Baked 50c)
[ Post Reply | Private Reply | To 22 | View Replies]

To: Mountain Mary

They are easy but time consuming to make.


26 posted on 04/21/2013 8:34:56 PM PDT by mylife (Opinions $1, Half Baked 50c)
[ Post Reply | Private Reply | To 24 | View Replies]

To: nickcarraway

Problem is you eat one, and you’re hungry two hours later.


27 posted on 04/21/2013 8:37:25 PM PDT by dfwgator
[ Post Reply | Private Reply | To 1 | View Replies]

To: mylife

Xie xie! Making those dumplings, and the inverting them on a plate always brought oohs and ahs. A great dish and fun to make ———AND eat!


28 posted on 04/21/2013 8:38:19 PM PDT by Exit148
[ Post Reply | Private Reply | To 25 | View Replies]

To: Ken522
That thing is supposed to be eaten with chopsticks???

I was at a trade show recently with many exhibitors from China. It was funny to watch them eating slices of pizza with chopsticks. :)

29 posted on 04/21/2013 8:38:29 PM PDT by Mr. Jeeves (CTRL-GALT-DELETE)
[ Post Reply | Private Reply | To 4 | View Replies]

Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.

Free Republic
Browse · Search
General/Chat
Topics · Post Article

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson