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A long, narrow dumpling restaurant on Prince Street in SoHo, opened in 2017 with a chef from Din Tai Fung in Shanghai. You can watch the dumplings being made through a window at the back. It's known for soup dumplings (there's a crab version) and spicy wontons in chilli oil. The Peking duck has to be ordered by email 72 hours ahead. I enjoyed their soup dumplings and also their wagyu steak with fried rice very much. The menu is more on the modern side and has fewer traditional dishes, but it's still a solid option in NYC.
