Xiaolongbao or soup dumplings are one of the most celebrated and beloved Chinese dishes. Originating from Jiangnan, specifically Shanghai and Suzhou, these small dumplings are famous for their delicate wrapper, meaty center, and rich soup inside.

To most food lovers, eating Xiaolongbao is not just tasting a dish — it’s an experience one will never forget. When you bite into one of these dumplings, the hot, savory broth bursts forth, followed by tender meat that melts in your mouth.

This article talks about the history of Xiaolongbao, ingredients, preparation, best ways to eat it, and why Xiaolongbao has become a global food phenomenon.

History and Origin of Xiaolongbao
The name Xiaolongbao (小笼包) actually refers to “little basket buns” because originally they were steamed in small bamboo baskets. In accordance with their history, the dumplings have existed over a hundred years ago in Nanxiang, a Shanghai suburb. One cook created them in order to offer customers a surprise — meat and soup-filled dumplings.

Over time, Xiaolongbao became a quintessential Shanghai dish, but it spread to large cities in the world like New York, Tokyo, London, and Dubai.

Upscale restaurants like Din Tai Fung have popularized Xiaolongbao around the world as an expensive food, but the best ones are normally sold in China’s small street stalls.

What Makes Xiaolongbao Special?
Xiaolongbao differs from ordinary dumplings in having a soup-like interior. A soup is created by using gelatinized meat stock within the filling. In steaming, the gel will melt and the dumpling would have an encased savory pocket of broth within.

Distinguishing Characteristics of Xiaolongbao:
Spectremely thin but chewy dumpling wrap

Liquid-packed mixed-meat or pork filing

Pleasant, steamy savory broth inside each bun

Formal pleated head with 18-20 creases (older style)

Typical Ingredients used in Classic Xiaolongbao
Though there are many variations, traditional Xiaolongbao are made with simple yet high-quality ingredients.

For the Dough:
All-purpose flour

Warm water

Pinch of salt

For the Filling:
Ground pork (blended with shrimp or chicken)

Ginger

Garlic

Soy sauce

Shaoxing wine (Chinese rice wine)

Sesame oil

Scallions

Salt and white pepper

For the Soup Gelatin:
Pork skin or pork bones

Water

Ginger

Scallions

The soup gelatin (also called aspic) is refrigerated and diced into small cubes prior to blending with the meat filling.

How Are Xiaolongbao Made?
Making Xiaolongbao is an art that needs patience and practice.

Step 1: Dough Preparation
Mix flour and warm water and knead until smooth. Rest for 30 minutes.

Step 2: Filling Preparation
Mix ground pork with seasonings and minced soup gelatin cubes.

Step 3: Roll and Form
Cut the dough into small pieces, roll into thin circles, and fill with a spoonful of filling.

Step 4: Pleating the Dumplings
Use your fingers to create delicate pleats, sealing the soup and filling inside.

Step 5: Steam
Place the dumplings on parchment paper or cabbage leaves in a bamboo steamer. Steam for about 8-10 minutes.

How to Eat Xiaolongbao Properly
Eating Xiaolongbao requires care to avoid burning your mouth with the hot soup inside.

Steps:
Pick up the dumpling gently with chopsticks by the top knot.

Place it in a spoon.

Bite a minor puncture to let out the steam and then take a drink of the soup.

Add sliced ginger and vinegar (optional).

Consume the rest of the dumpling.

This technique evokes the whole flavor without getting messy.

Other types of Xiaolongbao
Chefs have created various new types of Xiaolongbao over time:

Crab Roe Xiaolongbao

Truffle Xiaolongbao

Chicken or Shrimp Xiaolongbao

Vegan Xiaolongbao with vegetable broth

Rainbow Xiaolongbao in different flavors and colors

Each variation adds a new element without compromising the traditional nature of the dish.

Health Benefits of Xiaolongbao
Even though Xiaolongbao is a delicacy or treat food, it does have some nutritional benefits when made with lean meat and steamed, rather than fried.

Benefits Include:
High protein from pork or chicken

Broth adds hydration and nutrients

Steamed preparation maintains lower fat content

Small serving sizes assist in regulating calories

Of course, as with any food, moderation is key!

Why Xiaolongbao Is Everyone’s Favorite around the World
Xiaolongbao is China’s signature dish in the world because it represents a perfect fusion of art, flavor, and craftsmanship. It is food that awakens your senses — from the beautiful design of its folds to the sudden burst of hot soup within your mouth.

Global food festivals, TV celebrity chefs, and travel shows have further boosted Xiaolongbao. Food enthusiasts now travel to Shanghai, Taipei, and other destinations solely for a taste of authentic Xiaolongbao.