Eight delicate dumplings bursting with savory pork broth. The wrapper is thin enough to see through, and the pork-chive filling releases rich broth with each bite. Multiple reviews highlight these as among the best in New York — regulars order multiple baskets. Traditionally eaten by making a small hole, sipping the broth first, then eating the wrapper.
Tips from diners
Order at least two baskets per person — they're addictive and eight dumplings goes fast.
Use a soup spoon to gently break into the top of the dumpling, sip the broth first, then eat. Biting into it whole risks broth spilling everywhere.
The rarer, pricier version of their signature soup dumplings. Crab meat adds sweetness and depth to the pork broth. Reviews consistently call this the premium option — worth the extra cost if you want to taste the difference. Same delicate wrapper, same technique.
Tips from diners
If you've had the pork ones before, upgrade to crab-pork — the broth tastes noticeably richer.
Laminated dough brushed with scallion-infused oil, pan-fried until golden and shatteringly crisp. Breaks apart easily. A quick side that pairs well with soup dumplings or eaten alone as a snack. Affordable and consistently recommended.
Tips from diners
Great filler dish if you want to eat cheaply — pair with dumplings for a complete meal under $20.
A Shanghainese comfort dish — thick, hand-rolled noodles with a slightly irregular texture that catches sauce beautifully. The soy-sesame flavor is savory without being heavy. Reviews mention this as a solid second dish to order alongside dumplings.
Tips from diners
Order after the dumplings arrive so the noodles come hot — waiting for both together means one gets cold.
Quick, savory, meat-forward. Beef is tender and cooked through. The sauce coats well but isn't greasy. A lighter mains option compared to duck or pork-heavy dishes. Reviews note it's simple and reliable.
Tips from diners
Order with rice to soak up the sauce — the dish itself is light on gravy.
Joe's Shanghai opened in Flushing in 1994 and has been a New York staple for dumpling lovers ever since. The current Chinatown location at 46 Bowery (moved December 2019) specializes in handmade soup dumplings with pork or pork-and-crab — the kind that burst with savory broth. Cash-only dive with communal tables.
Cash only, but there's a vending machine at the entrance if you need to withdraw. No cards accepted.
Expect communal tables, especially during peak hours. It's a tight, loud space — not designed for intimate dining.
Go late morning or early afternoon (before 12:30 PM on weekdays) to avoid waits. Lunch rush hits hard around 1 PM.
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