Mimi Cheng's Dumplings Review: Amazing dumplings at Mimis

Mimi Cheng's Dumplings Review: Amazing dumplings at Mimis

Last month, one of my favorite podcasts, Planet Money, came out with a story about how and why women computer science majors are so few compared to men, and compared to other sciences or med/law school. It’s a super interesting story so I encourage you all to listen to it, but my response to that is… those women who otherwise would have been CS majors… y’all are lucky you’re in something else more interesting. I think in 2014, there’s this craze that, “OMG, all these white guys are becoming million or billionaires but what’s the minority count in Silicon Valley or where are the women?&quo; The truth is, the ones who strike it rich in Silicon Valley are the 1% of computer science majors. I don’t say 1% as in how their net worth is compared to the rest of the CS majors, eve though that applies. I’m talking about the pure number of CS majors there are in the United States and what percentage of them end up at a startup and end up in the seven figures and above net worth. It’s just not that common. What is common? Being an average CS major with a job. I can tell you about that. It’s boring. And no fun. So those women that missed out on being a CS major? Y’all ain’t missing shit. While we’re on the 1%, let’s talk about the 1% of dumplings in NYC. They’re at Mimi Cheng’s Dumplings.

Why are these the top of the line dumplings in New York City? First is that they use top notch ingredients. They tout Grass-fed and Organic Meats. They mention meats that’s pasture-raised on a small, sustainable farm. Look, I get that’s good for the environment, good even for our bodies to that that. But it’s still also an anomaly in the world of dumplings. I mean, I was still able to get five dumplings for a dollar earlier this year in Chinatown. They’re $0.20 a piece at that price. Mimi Cheng’s? 6 for $8. That’s $1.33. That’s six times more expensive! So yea, that’s the top tier of dumplings in New York. Before going further, I’ll say they are worth every penny.

Why are they worth every penny? Because when you look at it, they’re technically superb in their fabrication. The dumpling wrapper is thin and the bottom is done crisp. You can tell that it’s technically a superbly constructed dumpling. The meat isn’t what you call “juicy” although it’s far from dry. Every bite came with the idea that I should hate this for being expensive for a dumpling, but I didn’t hate it at all. I kind of really liked it. It’s not dumpling I would eat often, but I like knowing that this superior dumpling exists.

For those of you who didn’t grow up on dumplings, I’ll just tell you it’s about having a huge plate of them with your family. It’s not really about getting six that don’t have antibiotics in them. Sure, as I get older, my body handles less and less food. But that memory is too strong. Dumplings should be about abundance. It should be about family. I don’t expect any white person who didn’t grow up on dumplings to get this. I’m sure The New York Times won’t get this. But you go ask Mimi Cheng in a honest moment. Ain’t no way in hell she ate only 6 at a time as a child. Yea, they’re one of the best dumplings in New York. Yea I can afford $8 dollars right now. No I probably won’t ever go back.

Mimi Cheng’s Dumplings179 Second Ave.New York, NY 10003212-533-0169

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