The soup dumpling assembly line at Din Tai Fung in Bellevue, WA. The rate at which these guys make soup dumplings is pretty impressive given how good they are. I am nowhere near enough of a connoisseur to rate these things, but I definitely enjoyed them. In fact, they reminded me that I need to visit my favorite NYC dumpling spot—Joe’s Shanghai.
Side note: a soup dumpling starts out as a ball of meat wrapped in congealed, fatty stock. As the dumpling cooks, the congealed mess melts and turns into the soup. If you find that disgusting, don’t watch them being made before eating!