The tale of Xiao Long Bao, often lovingly referred to as soup dumplings by those less familiar with their Shanghainese origins, is steeped in a rich and flavorful history. While folklore adds layers of intrigue to their beginnings, ask any Shanghainese food enthusiast, and they’ll likely point you to Nanxiang, Shanghai, in the 1870s as the birthplace of these delicate delights. But you don’t need to travel to Shanghai to experience truly authentic Xiao Long Bao. Right here in New York City, Pell Street in Chinatown offers a gateway to this culinary treasure, notably at the renowned Joe’s Shanghai.
Soup dumplings are a testament to culinary artistry. The process begins with crafting a delicate skin from flour and water, a task entrusted to skilled chefs who hand-roll each wrapper to paper-thin perfection. A precisely measured portion of savory meat filling is then nestled into the center. With nimble fingers, the chef works with practiced speed, pleating and spinning the dough clockwise to seal in the flavorful bounty. The number of pleats, ideally at least 14, is often seen as a badge of honor, reflecting the chef’s mastery. Each dumpling, slightly larger than a golf ball, is a miniature parcel of culinary expertise.
These “little笼包” (xiao long bao), meaning “small basket buns,” are not made in advance; freshness is key. Upon ordering at Joe’s Shanghai on Pell Street, you can anticipate a short wait as each basket is meticulously prepared. The reward is well worth it: bamboo steamers arrive at your table, releasing plumes of steam to reveal plump, glistening dumplings. Inside each delicate pouch lies a flavorful pork meatball, swimming in a rich, savory broth – the very essence of soup dumplings.
The art of eating Xiao Long Bao is almost as nuanced as their creation. To fully appreciate, and avoid an unexpected scald, a specific technique is recommended. First, gently bite a small opening in the delicate wrapper. This allows the piping hot broth to escape. You can then carefully transfer the broth to your spoon to cool slightly, or, for the more adventurous, employ a gentle “slurp” to savor the liquid gold directly from the dumpling. Once the broth is enjoyed, the rest of the dumpling, with its tender meatball and flavorful skin, can be savored.
At Joe’s Shanghai on Pell Street, you’re presented with two classic variations: the traditional pork, and the decadent crab and pork. Both are crafted with the same dedication to freshness and flavor. Remember to place your order for these exquisite soup dumplings as soon as you are seated. Due to their popularity and meticulous preparation, especially during peak hours on Pell Street, a slight wait is to be expected – a small price to pay for an authentic taste of Shanghai.
Many have humorously depicted the unique experience of eating soup dumplings. Cartoonist Robert Zimmerman, for instance, created a comic strip titled “Soup Dumplings: A Survival Course,” capturing the comical hazards of encountering a piping hot dumpling. While exaggerated for comedic effect, the strip playfully acknowledges the real need for caution – a gentle reminder that the delightful broth within can be as surprisingly hot as a freshly brewed cup of coffee. So, when you find yourself on Pell Street, eager to sample authentic Xiao Long Bao at Joe’s Shanghai, remember the “survival course” and prepare yourself for a truly delicious, and slightly adventurous, culinary experience.
