Xiaolongbao

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

Xiaolongbao are Chinese steamed dumplings filled with hot broth, commonly known as soup dumplings. They are a signature dish of Shanghai and the Jiangnan region, served in small bamboo baskets.

What they are

Xiaolongbao are small, thin-skinned dumplings traditionally steamed in a bamboo basket called a xiaolong. The filling is usually minced pork and a gelled stock that melts into hot soup during cooking. They are eaten carefully, often with a vinegar-and-ginger dip, to avoid spilling the broth.

Origins and cultural significance

The dish is strongly associated with Jiangnan cuisine, with disputed origins in Changzhou (Jiangsu) or Nanxiang (Shanghai). It is a staple of Shanghai food culture and has become internationally recognized as a delicacy. In Canada, xiaolongbao are widely available in Chinese restaurants, especially in Vancouver, Toronto, and Calgary.

How they are served

Xiaolongbao are served hot, straight from the steamer. They are typically accompanied by black vinegar and shredded ginger. The thin wrapper requires careful handling—often the dumpling is lifted by the top knot, bitten slightly to release steam, and the soup is sipped before eating the rest.