Soup dumplings are the best!
Long Xing Ji is one of the best! They make quite the selection of edible soup-purses, among them these Juicy Pork Dumpling classics. If you have a sizeable group of people, treat them like Pokémon and try to catch ‘em all. We stick with what we know and love and know we love, but I’m interested the sweet broth option sparks my interest. It’s a signature special of their region, and it must be a must-try for next time.
Pan Fried Pot Stickers are a dry version of what we love. The filling is moist, and the wrapper is a perfectly firm. The al dente texture is impressive as potsticker process in exactly exact.
Try the Beef Roll for a non-dumpling delight. Soy-infused slices rest in a crispy scallion comforter pancake under a throw blanket of hoisin. Not their best dish, but it is one of my faves.
Cut through the meat, the meaty broth, and the encasing carbs with a plate of Stir Fried Bean Seedlings. Garlic works wonders with a light saute.
Let's cut to chase; the Pork and Crab Bun is the real reason we’re here. The soup extraction takes a bit of surgery, a careful incision with slow-suction to get the juices flowing. Sip slowly and the soup will cool as it traverses the tunnel between the dumpling and the waiting mouth. The pork is great, but the crab adds sweet succulence which takes it to a whole new level.
There are no words to describe this kind of pleasure. Siphoning soup from a fluid-filled pouch is an experience for in itself, and giant dumpling-makers like Long Xing Ji are rare, even in the SGV. This six-dollar soup dumpling is one for the bucket list, and I recommend putting it on replay.
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