I’ll be honest, dumplings don’t usually make for great photos, but these XLB are pretty damn photogenic. Look at that perfect curl. The Homemade traditional steamed Shanghai XiaoLongBao – pork ($9.8/8pcs) were a good substitute whilst we wait for the Din Tai Fung lines to die down, and I can guarantee these will be a lot cheaper too. Perfect pork filling, full of flavour and no weird chewy bits. You could easily smash a bowlful of these.
Homemade traditional steamed Shanghai XiaoLongBao – crab & pork ($11.8/8pcs) and chicken & prawn ($10.8/8pcs) both of these variations were delicious; tasty fillings, spilling hot piping soup when you bit into them and the skin wasn’t too thick.
This broth was much the same as the tiny dumplings, but I feel like these Pork & Prawn Wonton in noodle soup ($8.8/8pcs) were slightly more tasty. The pieces of pork floating in the broth probably did that, I don’t think there was a drop left over by the end of the night.
TL;DR A good cheap, very very tasty dumpling option in da city.