Newly Open “Spring” Brings More Dumplings to Midtown
Dumplings, man. Dumplings. Jiaozi, baozi, howzi doing. I love ’em. It’s hard not to. They’re one of the wonderful bits of food engineering that predate molecular gastronomy and don’t involve uber-salting/pickling/preserving as a miracle of pre-refrigerated goodness. I could down ’em for entire meals. The major Midtown draw has been the heavily-contentious Rickshaw Dumplings truck and stand, with the occasional decent draw of xiao long bao or steamed fluffy buns at other Chinese-centric locations. You can get ’em at Tabata. Now, though, you can get your dumplings in a hip space to hang out and have some coffee with your potstickers. Spring, which opened just this past Monday, answers the unasked question of “When can I be a dumpling hipster without venturing into the Cyclopean horror city that is Williamsburg?”