People love their wine bars, fresh pasta and izakayas, but pay equal attention to the Chinese dumplings in the city. Think bamboo steamers filled with pillowy bundles stuffed with any combination of meat, seafood, vegetables, eggs and/or herbs.
There's only one important distinction to make here: Jiaozi's contents are finely-ground and sealed in thinly-rolled pieces of dough, whereas xiaolongbao and tang bao are considered soup dumplings; bite them open only slightly, and suck out the broth inside the casing before chowing down if you don't want to burn your mouth on a fresh one.
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