09/25/17
Another Sunday goes by and the only thing I can think about is dim sum, specifically the Xiaolongbao (Pork Soup Dumplings) at Joe’s Shanghai in Chinatown New York City. If you’ve never had XLB before, its one of those foods that you absolutely must try in your lifetime. Inside the dumplings are little pockets of gelatinized broth made from pork or chicken. When you steam the dumpling, the broth gelatin melts and the steamy bun exterior cradles the soup and pieces of pork inside just waiting for the lucky owner to rip open the dumpling skin and set it free. At Joe’s Shanghai, you can order either the crab or pork variations, but I tend to like the pork version best because of its salty and savory broth. The dumplings here are the perfect size and texture. The dumpling skin is just tough enough to hold the soup broth and pork contents without breaking upon chopstick retrieval, but it’s also not too thick and doughy. The savory pork broth is just magical. It’s salty fatty richness can only come from soup gelatins stewed in pork bones. The bite size pieces of pork are little nuggets of happiness as you slurp the soup and chew on the dumpling skin. The experience of eating Xiaolongbao not only comes from the flavors, but also from your ability to perfectly craft each bite into your soup spoon. You pick up one of those soup spoons and a pair of chopsticks. Gently lay down one of those tender, juicy, dumpings so that it drapes seductively in your spoon. Add a dose of vinegar and sliced ginger (a little chili oil for me as well) and carefully rip open a small portion of the dumpling allowing the soup to release and mingle with the vinegar and chili oil. Then slowly glide the spoon to your mouth without losing any contents. And once you realize that it’s still hot as lava, you wait a couple of seconds and think to yourself, “whatever, my tongue will heal”.... Go to Joe’s Shanghai soon and get an order of 8 for $7, there’s usually a wait but always worth it. Bigtime for sure ✌🏽