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What's better than soup dumplings? Gigantic soup dumplings. Extra-large xiao long bao are the buzz-worthy specialty of restaurateur Yuan Lee's East Village newcomer, Drunken Dumpling. The big-as-a-steam-basket dumpling, stuffed with crab, scallop and shrimp in an eight-hour chicken broth, is served with a straw, so diners can slurp up every last drop of broth.
The executive chef is Lee's mother, Qihui Guan, who put in kitchen time at soup-dumpling icon Joe’s Shanghai. Along with soup dumplings—giant and otherwise—the chef doles out a quartet of jiaozi (pot stickers)—pork with bacon and mixed nuts, chicken with truffle oil and cashews, shrimp with seasonal vegetables, and vegetarian with tofu, spinach and clear noodles—and also buns, from savory (steamed pork with scallions) to sweet (red bean with local honey). 137 First Ave (212-982-8882)
