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  • First of all, don't go to a place called "Dumpling Haus," not order the dumplings and then write a review about the mediocre noodles/fried rice/etc. This place is delicious. I really enjoyed the dumplings. The reviewers who complain about the skin being thick must have never had fresh handmade dumpling skins. They do tend to be a little bit thicker than machine rolled ones, but they are also more tender. The dumpling skins here are only slightly thicker than machine rolled ones, but they aren't "as thick as the filling." The food is a bit overpriced for what you would find in LA, where competition for Chinese food is fierce, especially in the San Gabriel Valley. But I find the prices about right for Madison. Seriously, I rather pay 9 dollars for 10 appropriately portioned delicious, fresh, handmade dumplings than $8 for overly sweet and greasy General Tso's chicken, no matter how much of it they stuff into the styrofoam container. We ordered the dumplings (jiao zi), pork baos, and zha jian mien (fermented bean sauce noodles). The dumplings were my favorite and the baos were also tasty. I didn't find any unpleasant "yeasty flavor" that another reviewer mentioned, but also steamed buns should be a little bit yeasty. The dough should be just a little bit over risen before it goes into the steamer so the fragrance of the yeast is there without it tasting like sourdough. I miss that fragrance, and it's one that you don't find in your regular sliced bread. The noodles were overcooked though, which was unfortunate. I really wish I had known that the "taco bao" wasn't actually some fusion attempt at putting cheese and ground meat into a steamed bun, but instead what sounds like a delicious slice of pork belly. It's casual dining. You order up front and bus your own tables. The decor is cute and reminds me of a trendy Taiwan place if it were half the size with the same number of tables.
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