xiaolongbao

Xiaolongbao are a type of steamed soup dumpling originating from the Jiangnan region of China. They are characterized by their thin, delicate wrappers and the flavorful, hot broth contained within. The filling typically consists of minced pork, seasoned with ginger, scallions, and sometimes a gelatinized broth that melts into liquid when steamed.

The preparation of xiaolongbao is a meticulous process. The dough is made from flour, water, and a small amount of salt, kneaded until smooth and elastic. The filling is then carefully mixed and portioned. The wrapper is then rolled thin and formed into a small pouch, meticulously pleated at the top to seal in the soup and filling. They are traditionally steamed in bamboo baskets, which impart a subtle woody aroma.

The key to enjoying xiaolongbao is to consume them while they are hot, allowing the steam to escape carefully. They are often served with a dipping sauce made of black vinegar and slivers of fresh ginger. The experience involves a gentle bite into the dumpling, allowing the hot soup to flow out before consuming the wrapper and filling. Xiaolongbao have gained international popularity and are a staple in Chinese cuisine worldwide, with many variations found in different regions and restaurants.