One of the reasons I like the Shanghainese-style soup dumplings at Din Tai Fung is that they have not given in to American “dumpling size creep” and become the overly zaftig golf balls of some U.S. Chinese restaurants. At this outpost of a venerable Taiwanese teahouse, the dumplings are petite, yet have the requisite balance of soup, protein, fat and twisty-topped wrapper. The “crab” in the dish’s name refers to roe, not meat. Its pairing with pork is so highly prized by the Chinese that it commands premium pricing, although these could be considered a steal stateside. Superior finely julienned ginger and dark vinegar boost the dumpling-eating experience, as does DTF’s sleek, well-lit interior and globally famous swift and cheerful service.