In southern China, rice ball soups tend to be on the sweet side, the fillings more so than the soups themselves. At this Fujianese small-eats joint, whose terse menu includes nothing that you might mistake for dessert, the dumplings are stuffed with ground meat, probably pork. I'm not sold on the combination of glutinous-rice wrappers and savory fillings, but there's no arguing with the price for a bowl of ten: $3.
Also at the table: a Huy Fong squeeze bottle, on the left, and a shaker, front and center, that contained the sriracha and black pepper you'd expect. The other two squeeze bottles had been refilled with vinegar and soy sauce, presumably bought in bulk. The small Kikkoman dispenser, also repurposed, now held fish sauce.
Wan Zhoung Wang
773 60th St. (Seventh-Eighth Aves.), Sunset Park, Brooklyn