Nan Xiang Soup Dumplings Flushing, NY 11354

I have been to Nan Xiang Soup Dumplings back when it was at its old location in Flushing, New York, years ago. The old location was on the ground floor, with two stores combined into one so tables could be served on both sides. It was a true “hole-in-the-wall” spot where the line was long but moved quickly.

The current Nan Xiang Soup Dumplings spot is nearby the original location, situated in a two-story mall building where tables are served on the second floor. Getting on the waitlist now involves scanning a QR code when you enter the establishment. The last time I went, there was literally no wait, and I heard my name called over an announcement speaker. The place is still very busy, just without the line stretching out the door like it used to.

Once we (I went with my friend) got seated, I already knew what I wanted to order. I got an order of the Scallion Pancake with Sliced Beef, which comes with some sort of hoisin sauce on the side. The scallion pancake was crispy on the outside and chewy on the inside, and the beef added extra flavor that, along with the hoisin sauce, made it a fantastic starter for our meal.

We also ordered the Nan Xiang Soup Dumplings—their signature pork soup dumplings—and an order of Crab Meat & Pork Soup Dumplings. Each order comes with six soup dumplings. When our soup dumplings arrived, they came in a wooden steamer basket. When the lid was lifted, you could see the steam roll out, and I was ready.

There is no single “right” way to eat soup dumplings, but I strongly advise against putting the whole thing in your mouth (PAUSE) when it is piping hot. I have literally witnessed someone spit one right back out because it was way too hot!

Here is the way I eat them:
First, you need to make your dipping sauce. They provide a small dish with sliced ginger to start. I add about 70% soy sauce, 20% vinegar, and 10% hot chili oil. Tweak the ratios to your liking, taste-test it, and see what you prefer.

Next, put the soup dumpling into your Chinese soup spoon, and take a small bite somewhere on the top side—just enough to slurp the hot soup out. Take caution with that first sip to make sure you can handle the heat!

Once most or all of the soup is gone, pour a little bit of your soy sauce mix right into the opening of the dumpling. Then take a bite and enjoy. Rinse and repeat until finished.

The signature pork soup dumplings here are my absolute favorite. They are so delicious, from the chewy dough on the outside to the savory pork-and-soup combo on the inside.

I do want to mention that the Crab Meat & Pork Soup Dumplings have a distinct fish-like taste. This flavor has been consistent since I first tried it years ago, so if you are not a fan of soup dumplings leaning toward the seafood side, I would pass on those. I only ordered them because my friend wanted to try them out; I wouldn’t get them on my own. They are still well-made, just not my personal preference.

Their pan-fried pork buns are also a crowd favorite, and I really enjoyed this dish as well. The bottom of the bun is perfectly fried, giving it a crispy texture that blends nicely with the soft bun on top. The pork inside was juicy and flavorful—almost like a soup dumpling, with just enough juice to keep the bun from tasting dry.

Overall, there is a good reason why this business expanded and why people from all around frequent it, myself included. The food is fantastic, and I have enjoyed plenty of other items on the menu over the years, from their stir-fried veggies to their stir-fried noodles. If you want authentic Chinese soup dumplings, make sure you stop by Nan Xiang Soup Dumplings.