Xiaolongbao

Xiaolongbao are Chinese steamed dumplings, also known in English as soup dumplings, traditionally served in small bamboo baskets.

Xiaolongbao are Chinese steamed dumplings, also known in English as soup dumplings. They are traditionally served in small bamboo baskets and are especially associated with the Jiangnan region, including Shanghai and Jiangsu. Known for their thin wrappers and hot, savoury broth filling, they are a popular dish in Chinese cuisine.

What they are

Xiaolongbao are a type of Chinese tangbao, or soup-filled dumpling. They consist of a thin wheat-flour wrapper enclosing a filling of minced meat and hot broth. The broth is created by incorporating gelled stock into the filling, which melts during steaming. Common fillings include pork, crab, seafood, or vegetarian options. They are typically eaten carefully to avoid spilling the hot soup.

Origins and regional associations

The origins of xiaolongbao are disputed, with historical claims pointing to both Changzhou in Jiangsu and Nanxiang in Shanghai. They are strongly associated with the Jiangnan region and are now closely identified with Shanghai cuisine and broader Jiangnan food culture.

Preparation and serving

Xiaolongbao are prepared by filling a thin wheat-flour wrapper with minced meat and aspic or gelled stock. The dumplings are then steamed in small bamboo baskets called xiaolong, which cooks the wrapper and melts the stock into a hot broth. They are served hot, often directly in the bamboo steamers, and are commonly accompanied by vinegar and ginger for dipping.

Cultural significance

Xiaolongbao are considered a signature dish in Shanghai and a popular item in Chinese cuisine. Their delicate construction and broth-filled centre have made them widely recognised internationally. In Canada, they are widely available in Chinese restaurants, particularly in cities with large Chinese communities such as Vancouver, Toronto, and Calgary.