Mayflower Restaurant provides some of the doughy texture that makes dumplings, well, dumplings.
As food editor I'm more than happy to avoid the I'll-have-the-usual trap at restaurants, but when it comes to Chinese takeout I have had a difficult time finding new dishes that convince me to forego my usual suspects of egg rolls, fried wontons, crab rangoons, General Tso's chicken, sesame chicken, sweet-and-sour chicken and fried rice (pork or shrimp varieties).
So when a compadre singled out the dumplings at Mayflower Restaurant as out of the ordinary, I was intrigued.
Outside the world of Chinese cuisine, I'm a big fan of dumplings. I prefer dumplings to noodles in chicken soup. In fact, ...