http://www.nytimes.com/2016/09/21/dining/drunken-dumpling-restaurant.html 2016-09-20 10:05:19 Soup Dumplings With an Expert’s Touch A former math professor runs the kitchen at Drunken Dumpling in the East Village. === When it comes to xiao long bao, better known as soup dumplings, few practitioners of the craft have the expertise of Qihui Guan, a diminutive, grandmotherly chef who put in plenty of time at Joe’s Shanghai in Chinatown. Now this former math professor is running the tiny kitchen of this new East Village dumpling house for her son, Yuan Lee, with three other cooks. It’s a constant traffic jam as they turn out baskets of handmade dumplings for the restaurant’s 26 seats and fill takeout orders. The soup dumplings include a pillow-size monster served with a straw for sucking the broth. Pot stickers, notable for their delicate wrappers, have fillings like chicken with cashews, beef with cilantro and mixed organic vegetables that rely on local farms for ingredients, making this yet another farm-to-table Chinese restaurant: