Xiao Long Bao
Soup dumplings filled with savory broth and meat.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Xiao Long Bao originated in Nanxiang, a suburb of Shanghai, during the Qing Dynasty in the late 19th century. Legend credits their creation to a dumpling shop owner who sought to innovate the traditional baozi. The dumplings were initially called 'Nanxiang Da Rou Mantou' and became incredibly popular, eventually evolving into the smaller, soup-filled dumplings known today.
Xiao Long Bao are more than just a food; they are a culinary experience deeply intertwined with Chinese dining culture, often enjoyed as a social activity.
Steaming Basket Presentation
Xiao Long Bao are typically served in the bamboo steaming baskets they were cooked in, adding to the visual appeal and maintaining their warmth.
Proper Eating Technique
There's a specific technique for eating Xiao Long Bao to avoid burning your mouth or losing the precious soup. A small bite is taken from the side of the dumpling to release the broth, which is then sipped before eating the remaining dumpling.
Condiments and Accompaniments
A dipping sauce of black vinegar and ginger slivers is commonly served alongside Xiao Long Bao to complement the flavors.
Family and Sharing
Sharing a basket of Xiao Long Bao is a common practice, reinforcing a sense of community and togetherness during meals.
Xiao Long Bao offer a unique savory and umami flavor profile, combining rich broth, seasoned meat, and a delicate, slightly sweet dough.
The broth is a key element, typically made from pork skin, chicken bones, or other ingredients simmered for hours to extract collagen and create a gelatinous texture when cooled. This gelatin is then chopped and mixed with the meat filling, which usually consists of ground pork, ginger, scallions, soy sauce, rice wine, and sometimes crab meat or roe for added richness. The wrapper, made from wheat flour, is thin and pleated to hold the flavorful contents. The dumpling is steamed, which melts the gelatin, creating the signature soup inside.
The Gentle Lift
Use chopsticks or a spoon to carefully lift the dumpling from the basket, avoiding piercing the delicate skin.
The Broth Release
Gently bite a small hole in the side of the dumpling and slowly sip the broth. Be cautious as it can be very hot!
The Dipping Sauce
Dip the dumpling lightly into the black vinegar and ginger sauce for an added layer of flavor.
The Entire Experience
Savor the combination of the broth, meat filling, and delicate wrapper in each bite.
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