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Xiao Long Bao
📍 China (Shanghai)
Shanghai soup dumplings filled with chili beef and a burst of hot, savoury broth.
A dumpling hiding a burst of hot, savoury broth inside.
The ritual
Xiao Long Bao
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1
Jellied broth
A rich broth is chilled into jelly and mixed into the filling.
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2
Delicate wrapper
The wrapper is rolled almost see-through thin.
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3
Pleat shut
Each dumpling is closed with many tiny pleats.
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4
Steam melts the broth
As they steam, the jelly melts back into hot soup.
A journey through time
Xiao Long Bao
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1870s
Nanxiang
Xiao long bao were born in the town of Nanxiang near Shanghai.
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✦
Shanghai’s treasure
They became an icon of Shanghai’s teahouse cuisine.
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dziś
A global star
Today “soup dumplings” have devotees worldwide.
Good to know
Soup inside
The magic is broth that sets to jelly, then melts again.
Eat with care
Best eaten on a spoon — so no drop of hot soup escapes.
Paper-thin
Masters roll the skin so thin you can see the filling through it.
See also
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