Xiao long bao, small dumplings steamed in bamboo baskets, originated in Shanghai around the mid-19th century. Nanxiang Mantou Dian in Yu Garden and Gulong in Guyi Garden are two of the oldest restaurants serving this dish. Later, xiao long bao gained global recognition, largely thanks to the Taiwanese restaurant chain Din Tai Fung.

The soup in xiao long bao. Photo: Tripadvisor

First-time diners are often surprised by the savory meat soup that flows out after biting into the delicate wrapper. Achieving this requires a meticulous culinary process.

According to Allrecipes, chefs simmer chicken and pork bones with fresh onions and ginger to create a rich broth, which is then carefully filtered. This clear broth is mixed with gelatin, allowed to cool, and cut into small pieces. A piece of this soup jelly is placed inside each dumpling. In some establishments, the soup jelly may be mixed directly into the filling. When steamed at high temperatures, the jelly melts, forming the flavorful soup. The steamed dumplings also boast a richer taste compared to regular steamed buns.

Traditional xiao long bao features a pork filling, though modern variations include seafood, beef, or char siu. The dumplings have a thin, resilient wrapper designed to hold the soup without leakage. To enjoy, diners typically place a dumpling on a spoon, gently poke the wrapper or take a small bite to release the soup, then sip it. The dish is often served with shredded ginger and chili oil. It is best consumed hot to ensure the quality of the wrapper and the "soup," as cooling can cause the wrapper to harden and diminish the flavor.

Chefs prepare soup dumpling filling. Video: Linh Huong

In Shanghai, due to the popularity of xiao long bao, many restaurants also offer "giant" versions of these soup dumplings. Diners use a straw to enjoy the soup instead of a spoon or chopsticks.

Xiao long bao is widely available in Shanghai, found in most traditional restaurants, Din Tai Fung branches, and especially in Yu Garden. Due to high demand, customers often queue to order and receive their food. Chefs prepare and steam the dumplings directly in front of diners, offering a transparent culinary experience.

Diners enjoy the soup with a straw. Video: Linh Huong

Tam Anh