100 Favorite Dishes, No. 76: Shanghai Buns at Jeng Chi Dumpling House
Kristy Yang

100 Favorite Dishes, No. 76: Shanghai Buns at Jeng Chi Dumpling House

To prepare for this fall's Best of Dallas® 2012 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.

These little parcels of pasty dough were on last year's list, and they're not going anywhere this year. I tried the dumplings last fall, while fruitlessly searching Richardson for fiery Sichuan cookery. I never found the electric, red oil I was looking for, but I did find the dumplings at Jeng Chi worth the drive.

Some people tear a little hole in the dough to let the soup fill their spoon before slurping. Others make a little nick with their teeth and suck the savory broth directly from the dumpling. Not me. I may eat one or two like that, waiting for the magma-hot broth to cool, but as soon as they're tepid I lose control. I pop the whole thing in my mouth and bite down hard into a gushing, briny sea of porcine flavor.

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