It was back in 1995 that a modest restaurant in Flushing drew the attention of the city's proto-foodies to Shanghai cooking by astonishing them with a dumpling. But this was no ordinary lump of meat and noodle dough. Soon dubbed "soup dumplings," these thin-skinned purses popularized by Joe's Shanghai were puckered at the top and wobbled alarmingly as they were ferried to the table in a bamboo steamer. Many people's first attempt to eat them resulted in disaster, because each dumpling concealed, in addition to a tiny pork meatball, a reservoir of blisteringly hot broth that squirted out when you poked it... More >>>