As a countdown to the Dallas Observer's "Best of Dallas" 2010, City of Ate is serving up 100 of the favorite dishes we crave, savor and hope to scarf down again soon. These dishes are in no particular order; some are little known, others celebrated, some are pricey, others can be eaten on the cheap, but all are delicious to the extreme. Don't hesitate to share your own nominations in the comments.
When the patio worshipers are faced with winter, more and more of them drive north to Richardson's Jeng Chi Dumpling House in search of a warming elixir, otherwise known as the Shanghai bun. These plump and juicy steamed buns are served as both a soup and a savory dumpling. Thin homemade dumpling skins encapsulate a filling of ground pork and gelatinous pork broth. When steamed, the gelatinous broth melts and becomes a piping hot soup within the skin. The best way to eat this potentially hazardous but oh-so-good treasure? Take a small bite of the skin, allowing the soup to spill out into an awaiting spoon. Then blow, eat, and slurp. Summer can't end soon enough. Jeng Chi Restaurant & Bakery
400 N. Greenville Ave.
Want more of our favorites? Read entry #100 after the jump.
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