Always go for the xiao long bao or soup dumplings. These are the most popular and for good reason: they are really, really delicious. Be warned though, they are scalding hot inside. Use your chopsticks to gently pick one up and place it in your soup spoon. Nibble a little hole into the skin, slurp out the soup, then chow down on the rest of the dumpling. I like to dip mine in a mixture of vinegar, soy, chili oil and fresh ginger.
The sticky rice shu mai are ok, but seriously heavy. The sticky rice is mixed with a small amount of pork and mushrooms then wrapped in dumpling skin and steamed. One or two is usually my max.
The fried chicken soup is another one of my faves though not on the dim sum side of the menu. The dish is composed of two parts: the soup (pictured above) which has noodles (I think they are handmade), greens and pork, plus...
...A plate of toppings: soy sauce boiled egg, seasoned soybean sprouts, fermented chopped vegetables and a very crispy boneless fried chicken thigh. I throw everything on top of the soup and season it with a bit more chili oil, vinegar and soy. So utterly comforting on a cold day.
Ding Tai Fung Shanghai Dim Sum
3235 Hwy 7 E.