Pork Dumplings from Dumpling Man (100 St. Marks Place, 212-505-2121)
Do you know the Dumpling Man?
Well, you should!
The plump pockets of pork and chive pictured above come pan fried to near perfection–crispy on the bottom, chewy on the top, and juicy through and through.
They are so succulent–they just ooze marvelous, meaty moisture–because of the prep method. At this East Village eatery, the fillings get mixed with herb juices before being stuffed into the pasta pouches–reflecting northern China’s shang-jian style.
Year of the Takeout got 10 ($6.95) and immediately inhaled them.