"Khao kriab pak mor, or steamed rice skin dumplings meticulously made to order on a griddle, are the namesake dish and inspiration for E-Jae Pak Mor in the Chinatown-International District. The pak mor yuan are a little larger than the ones you’d find on the streets of Thailand, filled with seasoned pork and delicious when dipped in a minty, herbal sauce. If a supersized version sounds tempting (yes, this may be more wrap than dumpling), the pak mor rab rae adds fish cake, vermicelli noodles, and vegetables to the ground pork filling and gets topped with an egg." - Jay Friedman