Drunken Dumpling

Restaurateur Yuan Lee is keeping it all in the family with this East Village dumpling parlor. The executive chef is his mother, Qihui Guan, who put in kitchen time at soup-dumpling icon Joe’s Shanghai. The xiao long bao on offer here run the gamut from classic (pork or crab meat, both served in a pork-bone broth) to the grandiose (extra-large scallop-shrimp dumplings in a chicken-bone broth). Along with the soup dumplings, diners can expect a quartet of jiaozi (pot stickers)—pork with bacon and mixed nuts, chicken with truffle oil and cashews, shrimp with seasonal vegetables, and vegetarian with tofu, spinach and clear noodles—and also buns, from savory (steamed pork with scallions) to sweet (red bean with local honey). The 26-seat canteen lives up to its name with a wide selection of local (Sixpoint) and Asian (Tsingtao) beers, as well as sake.