Qihui Guan—a mathematics professor turned dumpling-maker at soup dumpling hype machine Joe's Shanghai—and her son Yuan Lee will be steaming up all manner of potstickers, like their enormous signature XLB stuffed with a meatball of crab, scallop and shrimp suspended in an 8-hour broth made from chicken and vegetables. More reasonably-sized soup dumplings are on offer, too, including a Stony Mountain Ranch pork version and one made with crab. Beyond the soup variety, chicken, shrimp and vegetable dumplings; steamed pork buns; and a dessert bao and Red Bean Buns with honey and red bean paste.