Soup dumplings (xiao long bao) are pleated pork-and-broth parcels steamed in bamboo baskets, eaten in one bite. A canonical Chinese American order in Flushing and Manhattan's Chinatown.
Xiao long bao left Shanghai's Nanxiang district in the 1870s and reached the United States via Taiwanese immigration in the 1980s. Joe's Shanghai, founded in Flushing in 1995 by Joe Si, popularised the dumpling among non-Chinese New Yorkers; a Manhattan-Chinatown branch on Pell Street opened in 1997. Din Tai Fung's American expansion in the 2010s set a polished comparison point, but the editorial centre of soup dumplings in New York remains the small Flushing rooms (Nan Xiang Xiao Long Bao on Prince Street, Shanghai You Garden in the New World Mall) where the wrappers are pleated to 18 folds by hand each morning.
Nan Xiang on Prince Street in Flushing pleats soup dumplings to 18 folds in New York City. Pork, pork-and-crab, and a green truffle-pork basket on weekends.
OrderPork-and-crab xiao long bao, basket of eight.
TipTake the 7 train to Flushing-Main Street; the room runs 60-minute waits at lunch. No reservations; expect a buzzer.
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