xiaolong

Xiaolong, also known as soup dumplings or XLB, is a type of steamed bun originating from Shanghai, China. These small, delicate dumplings are characterized by their thin, pleated skin encasing a savory filling of ground pork and a rich, gelatinous broth. The broth is typically made by simmering pork bones, often with ginger and scallions, and then solidifying it with gelatin. When the dumplings are steamed, the gelatin melts, creating the signature "soup" within.

The preparation of xiaolong requires skill. The dough is made from wheat flour and water, rolled thin, and then carefully filled and pleated. Traditionally, they are steamed in bamboo baskets, which impart a subtle aroma to the dumplings. The best way to eat xiaolong is to carefully lift it with chopsticks, place it on a spoon, gently bite a small hole in the skin to release and sip the hot soup, and then consume the rest of the dumpling. Common accompaniments include black vinegar and slivers of ginger.

Xiaolong have gained international popularity and are now a staple in many Chinese restaurants worldwide. Variations exist, with some regional differences in filling and broth composition. Despite these variations, the core concept of a delicate dumpling filled with hot, flavorful soup remains the defining characteristic of this beloved dish.