Place a check mark next to the requisite siu mai and har gow and quickly wave down somebody to take your ticket. Read more.
Make sure you order the #9 (Pan Fried Pork Dumplings with Leeks & Shrimp), not the #6 (Pork with Leeks & Shrimp—Fried), or you’ll end up with just regular ol’ potstickers. Read more.
Here you'll find hockey puck-sized lamb “pies” known as xian bing. These innocent-seeming specialties of northern China don’t look like they’re hiding scalding-hot lamb broth inside, but they are. Read more.
Wang Xing Ji is famous for their steamed dumpling so large you have to drink the soup using a straw, but what you really want are the juicy pork and crab dumplings with the sweet neon yellow broth. Read more.
You're not going to want to miss out on the pan-fried leek, egg, and glass-noodle stuffed dumplings, inexplicably listed as “pancakes.” Read more.
The waiter will likely try to push you toward their pan-fried dumplings. But don’t be fooled—the steamed dumplings are the real star of this place. Order the chive, pork, egg, & shrimp. Read more.
Get an order of pork or beef hui tou. These rectangular potstickers might look like blintzes, but the stuffing tastes like the dumpling innards of the best New York-style wonton soup you’ve ever had. Read more.
Pick up a to-go order of their pan-fried sesame seed-studded pork buns. Let them cool down before eating them on your way to the final stop. Read more.
At 2:15pm there should be little to no wait at the most popular soup-dumpling place in the country. The pork or pork-and-crab xiao long bao from this popular Taiwanese chain are the industry standard. Read more.
