The one appetizer I can never resist comes in its own little boat at Clay Pot.
It's inevitable now. Every time I dine at Clay Pot, it's "I'll have (chicken fried rice or banh mi or whatever else catches my fancy) and an order of chicken steamed dumplings to start." I'm addicted to them. Hello, my name is Chad, and I'm a dumplingaholic. I'm addicted to dumplinghol.
When I began today, that is when I was planning to write a blog about the chicken steamed dumplings at Clay Pot, I was prepared to hold them up as the best non-fried appetizer in town. I still believe that's true. This is an open forum, though, so feel free to make an argument for some other appetizer in town. However, understand that chips and salsa don't count as non-fried.
Funny how plans change.
Thanh and Phong suggested I also try the fried dumplings. And now I'm both elated and perplexed. What will I choose next time? The steamed dumplings were my first love, but I can put Sriracha on the fried dumplings. I haven't reached a conclusion, but I did have a mighty fine all-dumpling lunch.
One more bite: Time's making changes to the atmosphere at Clay Pot. Changes for the better. They altered the exterior look by going all red and yellow paint. The little pink building was so cool, but I bet the new colors catch a lot more eyeballs of drivers on Interstate 35. Inside, they moved some things around for a more open feel while retaining the soft-lit intimacy of the dining room. Go check it out. And have some dumplings too.
