'Chinese Appetizers Week' on Serious Eats

How to Make Soup Dumplings at Home

So we've been through guo tie (fried dumplings), the thick-skinned, crisp-on-the-bottom potstickers from Beijing, but what about their Shanghai counterparts? I'm talking the delicate xiao long bar of Shanghai; the ones that appear to be your standard dumplings, but miraculously burst open in a mouthful of savory broth with a tender meatball floating inside as you bite into them. More

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