Yesterday my co-worker and I went to lunch in Chinatown and she ordered steamed dumplings that were filled with soup. Slightly larger than regular steamed dumplings, you take a small bit out of the skin, slurp up the soup, and then eat the rest like a regular dumpling. They were fantastic. I had never heard of them before yesterday, so I thought I would post this for chinese food lovers.
(The question is, how do they get the soup in the dumpling? I think that they freeze the soup and the pork, put it in the wrapper, and when the steam it it all melts. But if anyone with more knowledge wants to chime in . . . )
Also, on the international board people are raving about hairy crabs in Hong Kong. Anyone know if you can find these in New York?