Eating soup dumplings can feel like a perilous culinary adventure for the uninitiated. Make an amateur mistake—like biting into the dumpling before cooling and slurping out the soup—and you might find yourself splattered in scalding-hot broth. But luckily Sean Tang, owner of Pinch Chinese in Manhattan, is here to school you on the soup dumpling dos and don’ts. From the cooking process behind the restaurant’s thin-skinned xiaolongbao, to different methods for enjoying the dumpling once it’s been steamed, Tang unlocks the keys to one of China’s most beloved culinary exports. Expertly folded, and packed with a rich, flavorful broth, these soup-filled pockets are a must try for dumpling fanatics everywhere.
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