Richard Lam is on record saying that most of the prefab soup dumplings New Yorkers love to fuss over aren't worthy of the name, and after tasting a tray or two of his wobbly, popping xiao long bao, we're inclined to agree. Like at Lam's original Flushing restaurant , the pork broth at this East Village outlet is boiled daily, and the soft, chewy skins are rolled out by hand, just like in the great dumpling establishments of Shanghai.
http://ift.tt/197wthc
http://ift.tt/197wthc
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