In a second bout of dumpling news today, Jonathan Gold dishes on his six favorites. For juicy crab and pork bun he suggests Wang Xing Ji, xian bing or "heavy shuffleboard puck stuffed with ground lamb" at Beijing Pie House, hui tou "Chinese blintzes" via Hui Tou Xiang, numb-taste wontons by Chengdu Taste, sheng jian bao from Emperor Noodle, and Earthen's potstickers. [LAT]
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