28 | BOROMAG.COM | OCTOBER 2013 FOOD Flushing’s So up Sliders Story + Photos Bradley Hawks As the autumn chill gradually grows in the air, so too does the desire for warm comfort foods. While a whole steaming bowl of soup may still be just a bit too much, why not try a slider version? Sound absurd? Then you probably ought to hop on the seven train to the Nan Xiang Dumpling House in Flushing, where patrons swear by some of the most popular soup dumplings in the entire city. Dumpling meatballs are hand rolled and suspended in aspic, chilled, and then packed into paper thin wrappers fresh to order, twisted at the top into palm-sized giftwrapped teardrops that arrive at the table in baskets piping hot from the steamer, which transforms the aspic into a complex, rich broth. My favorite is the crab and pork version, like a miniature surf and turf, which sell for just $6.50 for six dumplings. There are several YouTube videos that demonstrate proper technique, but no matter how many times I eat a soup dumpling, I still get excited and nervous. Warning: the broth in these little guys is extremely hot. It is best to tenderly pluck a dumpling by the top, hold the empty soup ladle just beneath your chin, all while nibbling a tiny hole into the side of the dumpling, allowing the broth to gently trickle into the ladle. Instantly, you have a spoonful of luscious soup, and a seafood meatball dumpling ready to devour. Slurp the broth, then dunk the dumpling into the accompanying vinegar and ginger dip. Consume, grin, and repeat. While the dumplings are exceptional— Nan Xiang also serves excellent fried pork dumplings (similar to Japanese gyoza), steamed vegetable dumplings (bursting with garden fresh vegetables), and even Shanghai shao mai (translucent thimbles stuffed with rice, pork, and mushrooms—the full menu holds a variety of other hidden gems worthy of notice. Hint: do not feel rushed when ordering. The servers will immediately approach your table for an order, without even offering a menu. Observe around
BM102013
To see the actual publication please follow the link above