J. Kenji López-Alt

"The SJB at Yang's, on the other hand, have a much thinner skin with almost no leavening whatsoever. Its texture is not as elastic as a XLB, though it is still pleasantly stretchy. The best part—aside from the soup inside, of course—is the crispy, crunchy, fried bottom of each dumpling."

Kyle Long

"For the rest of the day, you’ll find freshly fried batches of our nomination for the city’s best potstickers (锅贴, guōtiē)."

Jennifer Che

"Just imagine... a hot, steaming bun filled with a juicy soup-filled porky center, complete with a perfectly crunchy wok-seared bottom. It was soooo satisfying and soooo good."

Louisa Lim

"Yang's shengjianbao dumplings are soupy pockets of goodness with pork filling. They're fried until they're a crunchy golden-brown, and topped with sesame seeds and scallions."

Winnie Yang

"Shēngjiān bāo (生煎包) are the star here. They are like bigger, fatter versions of soup dumplings, but with a bready wrapping and a crunchy, golden-fried bottom similar to a pan-fried dumpling. The filling is a juicy, sweet pork prize that is screaming hot."

Joanna Hutchins

"These juicy pork filled dumplings, coated with sesame seed and scallions, are made to order. Not only are they amazingly tasty (hence the queue), they are probably the best value eats in Shanghai at 6 RMB ($0.94 USD) for 4 dumplings."

Miso Peckish

"As you bite into these delicious dumplings all the juices flow into your mouth, but you have to be careful as they can be super hot so you can end up burning your mouth, like I did."

Jeff Jorve

"These pockets of perfection are fried to seal in the soup and allowed to simmer so that the meat inside is cooked slowly. The result? Delicious, wholesome goodness that the whole family can enjoy."