Supreme Dumplings serves six types of xiao long bao. Photograph by Amber Fouts.
An order of xiao long bao is a fleeting moment in time. They’re tough to make and quick to wither—a hothouse flower of a dumpling, its delicate skin improbably constraining a burst of hot soup. Dumpling fans might associate these with Shanghai, but in modern-day Seattle they come burnished with Sichuan peppers, filled with American heritage pork, or as the calling card of a popular Taiwanese chain.
Before March 2020, ordering these beauties to-go seemed about as practical as packing an ice cream cone in your checked luggage. But as society leaned into mobile orders and takeout, local soup
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