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BEIJING DUMPLING HOUSE

Yan Mei "Amy" Zhang

88-38 Sutphin Boulevard  Jamaica, NY 11435

Amy always knew she wanted to open a restaurant growing up in Guangzhou, China. She learned cooking from her mother and went to school to acquire Sichuan-style skills, in hopes it would help her get a job in America. 

While living on Chinatown's Essex Street, she got a job as a bus girl, then server, all while watching the cooks in the kitchen. Five years later, she owned her first restaurant in Manhattan for several years and then moved to New Jersey, where she raised her family and opened Red Dumpling Noodle Shop.

Ten years later, she moved back to Chinatown to look after her parents and open another restaurant. She chose Jamaica as the location because it lacked an authentic Chinese eatery: "I wanted to tell the people this food was different. That it was not General Tso's chicken."

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BOUGHT VIA SPECIAL ORDER

AT CHINATOWN'S ALLEN STREET IN 2016

50 POUNDS

This is very heavy. But if I want to do my dumplings, I have to use that.

At one time, you can make 75 pieces.

Because it's heavy and not easy to burn, it's just right for the dumplings.

It's different than other pans. With other pans, they're very thin. You can burn easy. 

At lunchtime, we make the dumplings right here [in the pan]. We have the vegetable -- green. Chicken is red. Shrimp is yellow. And the pork is white. It looks like a flower. Very, very nice.

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DUMPLING
FRYING PAN

"Jian guo"

"WHAT DOES THIS FRYING PAN MEAN TO YOU?"

AMY ZHANG AND HER DAUGHTER, SABRINA