So, yesterday we popped down to Chinatown to see what's doing with soup dumplings these days, and obtained what, for me, was a surprising result...
We (two of us) tried three different soup dumplings in total: at Joe's, the "pork only" and the "pork and crab," and at New Green Bo, just the "pork and crab."
The best, by far, was Joe's "pork and crab." The runner-up, a good ways back, was New Green Bo's "pork and crab" (which tasted slightly burnt, but we think actually was a strong sesame flavor). And the one that kind-of sucked (rather flavorless) was Joe's "pork only."
Before yesterday, I'd felt-- based on experiences over the past few years, but none within the past year-- that Joe's was, essentially, "living off its soup dumpling reputation," while the far superior dumpling was to be found at New Green Bo. Yesterday proved my wrong.
Conclusion: we think New York's best soup dumpling (assuming there isn't a better one at some restaurant we haven't tried before, but I think we've tried most of them) is the "pork and crab" at Joe's Shanghai. (And it's also a bargain, at about $5 for eight large ones.)