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the only way i've heard it referred to in english, is as "Soup Dumplings". Basically, your standard dumpling, pinched at the top, with pork (or crab, or both) and a wonderful tasting soupy broth, cooked inside. you start with it on a soup spoon, pinch a side with your teeth, suck out the soup, kick it up with some sauce and/or chili oil, and eat the rest.
the stuff is amazing.
so walking south along mott st, starting at, say, hester, you've got shanghai cafe at 110 mott--straight across from the venerable new chao chow--which does particularly good ones. then you've got joe's shanghai just down a bit on pell st (on the right, past doyers). there's also joe's ginger right next door to new chao chow, some place whose name escapes me at the corner of bayard and mulberry, and i'm sure several other places as well.
so mate, you're from hong kong, maybe "shao lum pao" is the mandarin/shanghainese way of saying it (as i think the dish originates from there)? if you know the stuff i'm talking about, maybe you can help me out with the cantonese pronunciation?
thank you jay!
-damian
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