A case could made for my performing meaningful civic duty for the World’s Borough of Queens, New York City. After all what higher service is there than spreading the word about all manner of diverse Queens delicacies from Mexican birria tacos and seafood cocktails to Tibetan momo dumplings and subterranean Burmese hotspots? When it comes to more conventional civic duty I vote and have even served on a grand jury for several weeks. Despite having literally written the book on Queens I’ve never done jury duty service at Queens Civil Court in Jamaica, until today that is.
The main question I had was
are they really going to send me to jail or fine me thousands of dollars if don’t show up where to eat? I vaguely recall a pupusa place and I know that the Hillside Avenue location of Sybil’s Bakery is nearby, but beyond that I was at a loss. So I turned to the newest expert on Queens cuisine my good friend Drew Kerr, who has been documenting chefs and their beloved objects from Rockaway to St. Albans since February, for The Queens Chef Project, a truly uplifting photographic and audio tribute to the chefs and food workers of Queens, who have made it through some of the most difficult times, that debuts this fall. Drew’s counsel was to hit up Beijing Dumpling House, an authentic Chinese spot just steps from the courthouse.
As I sat in the Room 173 straining to hear and see the video about jury duty service, I was eagerly thinking of lunch. And then they dismissed us at 10 a.m., making it my shortest jury duty stint.
“I guess I’ll have to eat at Beijing Dumpling House another time,” I mused as I exited the building to walk to the subway. It’s a good thing I looked up, I might have missed the fact that Bejing Dumpling House was open. After introducing myself to Pei Na “Sabrina” Zhang and learning that she and her mother, Yan Mei “Amy” Zhang, the head chef, hail from Guangzhou I started peruse the menu. Fried and steamed dumplings are a focal point, along with more than three dozen dishes, including noodle soups and the Sichuan specialty dan dan mian. I almost ordered the latter, but decided on another Sichuan delicacy, hong you shui jiao, listed on the menu as “wontons with spicy sauce.” Sabrina told me that the plain are spicy already, but for an extra buck I doubled down with the addition of garlic, cilantro, and more chili.
In a few minutes Sabrina presented me with a bowl packed to the brim with wontons showered in garlic, cilantro, and red chili. There were so many wontons into the plastic soup bowl that for a minute I couldn’t see the red oil beneath. Each dumpling was packed with pork, shrimp, and vegetables. Unlike traditional wontons, whether H.K. or White Bear style, these were huge. I don’t know if the size is due the fact that Chef Zhang makes hundreds of crescent-shaped jiaozi dumplings a day or her generosity. I suspect it is a combination of both.
It was the best Chinese breakfast I’ve had in some time and the certainly the best and only jury duty breakfast. I don’t have to do jury duty for another six years, but I plan to return to Bejing Dumpling House well before then.
Beijing Dumpling House, 88-38 Sutphin Blvd., Jamaica, 718-297-2935