I nibbled the top of these soup dumplings, with crab-and pork (above) and with chicken (below), only to ventilate them, and to add ginger and black vinegar. Rather than slurp, I took in each spoonful whole, then enticed it to burst — a more delightful experience when the dumpling skin is thinner.
Nan Xiang Xiao Long Bao
3916 Prince St. (at 39th Ave.), Flushing, Queens
718-321-3838
www.NanXiangXiaoLongBao.com
