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Mention 'Soup Dumplings', everyone knows you're referring to Joe's Shanghai. It quickly become an acronym for Joe's Shanghai. The original name for this dumpling is Xiao Long Bao, but due to the complicated pronunciation, our patrons decided to simply call it 'Soup Dumplings' (based on the soup inside the dumplings). It quickly becomes the favorite for all diners up till this day. Right after, our signature Soup Dumplings received the most positive reviews among food critics and locals.

In 1994, we opened our very first Joe's Shanghai in Flushing, New York. Joe's Shanghai was founded by our owner chef, Joe Si, who specializes in traditional Shanghainese cuisine. Although a little extreme, the danger of burning one's mouth is no different from the danger of enjoying a hot cup of coffee. (See below) It comedically depicts the hazard of eating a fresh, piping hot dumpling. Otherwise it might be a long wait!Ī cartoonist, Robert Zimmerman, had drawn 'Soup Dumplings: A Survival Course' comic strip that was once published in the newspapers many years ago. Each basket is freshly made to order, so don't forget to order your Soup Dumplings upon arrival at your table. There are two variations available at Joe's Shanghai - crab with pork meat and pork meat. To prevent burning one's mouth and to savor the dumpling, the preferred method of consumption is to bite off a little piece of the doughy wrapper, drip the broth to a spoon to cool off, or suck the broth when it is slightly cooler with a 'slurp', then eat the rest. Each plump dumpling contains a little pork meatball surrounded by a delightful meaty broth. They arrive at the table in piping hot bamboo steamers. These tender pouches, 'little dumplings', are freshly made to order. Typical Soup Dumplings should have at least 14 pleats and should be slightly bigger than a golf ball. The more pleats on top of each soup dumpling means the chef is more skillful.

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The dumpling skin with a small amount of meat is then placed in the palm of the hand, the chef will then use his other hand fingers to gather the edges up by spunning the dumpling clockwise. Soup Dumpling has thin skin made with flour and water, then hand rolled by skilled chefs. But to most Shanghaineses, Xiao Long Bao originated from Nanxiang, Shanghai in 1870s. The history of Xiao Long Bao (soup dumplings to many Americans and foreigners) is swathered in folklore.

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