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I've never found
Xiaolongbao in CA, but they're common in NY and the standard place to find them is Joe Shanghai. The dumplings are filled with a rich broth and are delicious.
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Xia Long Bao is my favorite dumpling. The broth inside (hence sometimes referred to as "soup dumplings") is so awesome. There are a ton of place in San Gabriel Valley in the LA area that serve XLB, notably and has been mentioned several times, Din Tai Fung.
Also it appears By-Tor is eating XLB, and he is in the Bay Area? (or is that a pic from when you were in China?).
Another great dumpling (also Shanghainese):
Guo Tie
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Guo Tie (a fried version of Jiaozi): Jiaozi (Chinese transliteration) is a kind of Chinese dumpling, widely popular in China, Japan, and Korea as well as outside of East Asia. This dumpling consists of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by crimping. The jiaozi should not be confused with the wonton: the jiaozi dumpling has a thicker skin and is a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and is usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while a wonton has a thinner skin, is sphere-shaped, and is usually served in broth.
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-Al