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Across Manhattan, in New York, diners are picking up their soup spoons and chopsticks and biting (ever so carefully) into the city’s hottest order.
Xiaolongbao, aka soup dumplings, are a dim sum classic, traditionally made with ground pork and/or crab – or, increasingly, unconventional ingredients such as matzo balls – in a pool of molten broth within a pleated dumpling wrapper.
An enduring staple of food halls in Queens and storefronts in Brooklyn, they are also nothing new to Manhattanites. Joe’s Shanghai has been steaming them in Chinatown since 1995; more recently, places including Pinch Chinese in SoHo have presented exemplary versions.
But this year Manhattan’s soup dumpling tap has been turned on full blast, from the East Village to the Upper West Side.
How New York’s Manhattan has gone crazy for Chinese soup dumplings
Manhattan in New York isn’t traditionally known for Chinese soup dumplings but YouTube and TikTok are driving a xiaolongbao trend that sees more restaurants getting creative with the dim sum classic.
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