Xiaolongbao: Shanghai Soup Dumplings

Xiaolongbao: Shanghai Soup Dumplings

Xiaolongbao are Shanghai soup dumplings containing a cube of jellied broth: during cooking the jelly melts into liquid soup inside the wrapper. Take a bite and you get an explosion of flavour.

History of the dish

Xiaolongbao appeared in Shanghai in the 19th century at Nanxiang restaurant. The name means 'small bamboo basket bun' — they are steamed in bamboo baskets. Today Din Tai Fung has turned them into an international brand.

Key ingredients

Thin dough (flour and boiling water), filling: pork mince, ginger, soy sauce, sesame oil, jellied broth (pork skin simmered in water and chilled until set).

How to cook at home

Roll the dough very thin (1–2 mm) and pleat with 12–16 folds when sealing — this ensures the wrapper holds. Place a small cube of jellied broth on the mince before sealing. Steam for 8–10 minutes.