Xiao Long Bao: The Complete Guide to Soup Dumplings

The first bite of a well-made Xiao Long Bao borders on magic. The thin wrapper gives way. Hot, savory soup floods your spoon. You understand why these tiny dumplings inspire more devotion than dishes ten times their size.

At Shanghai Taste in Rockville, MD, we have made XLB by hand since we opened. This guide covers what we have learned about soup dumplings along the way.

What Are Xiao Long Bao?

Xiao Long Bao (小笼包) means "little basket bun." Thin-skinned dumplings filled with seasoned pork and a rich gelatinized broth that melts into soup when steamed. Each dumpling is pleated with 18 folds to seal the filling and create a small well at the top for the soup to pool.

The defining characteristic: soup inside the dumpling. It is not injected. The kitchen cooks pork skin and bones into a collagen-rich aspic, dices it, and folds it into the filling. When steamed, the aspic melts into a concentrated, flavorful broth.

The History of Soup Dumplings

XLB originated in the Shanghai suburb of Nanxiang in the 1870s. A restaurant owner named Huang Mingxian wanted to create a dumpling that would surprise his customers. He added aspic to the filling. The innovation spread across Shanghai, then across the world.

Today, XLB are Shanghai's most famous culinary export. The best versions still come from small restaurants where dumplings are folded by hand, to order.

How to Eat Xiao Long Bao (Without Burning Yourself)

Soup dumplings demand a specific technique. Skip it, and you scald your mouth or lose the soup. The method:

1. Pick up the dumpling with chopsticks from the top pleat. The skin is thin and tears if you rush.
2. Place it in your spoon. The spoon catches the soup when it releases.
3. Nibble a small hole in the side of the wrapper.
4. Sip the soup from the spoon. This is the best part. Do not rush it.
5. Dip what remains in black vinegar with ginger slivers.
6. Eat it in one bite.

Also: do not bite a whole XLB in half with your chopsticks. The soup will spill. And wait a moment after they arrive. The steam inside is hotter than you think.

What Makes Great XLB?

Thin but strong wrappers. The skin should be thin enough to see the filling through, strong enough to hold a spoonful of soup without tearing. This takes practice.

Rich, clear broth. The soup should taste of pork, with a clean finish. Cloudy broth means the aspic was cooked too hard.

Balanced filling. The pork should be ground fine but still have texture. Ginger, scallion, Shaoxing wine, and white pepper should be present but subtle.

Hand-pleated. Machine-made XLB have thick, gummy seams. Hand-pleated dumplings distribute the dough evenly and seal cleanly.

At Shanghai Taste, each soup dumpling is pleated by hand. We make them in small batches throughout the day so they are fresh. Never frozen. Never pre-made.

XLB vs Sheng Jian Bao

Both are Shanghainese pork dumplings, but different creatures. XLB are steamed, with thin skins and a soup-forward experience. Sheng Jian Bao are pan-fried, with thicker, bread-like wrappers and crispy bottoms. XLB are refined. SJB are satisfying. You want both. Read our full dumpling taxonomy for more detail on how these fit into the broader family.

	Xiao Long Bao (XLB)	Sheng Jian Bao (SJB)
Type	Steamed soup dumpling	Pan-fried pork bun
Wrapper	Thin, translucent wheat skin	Thick, yeasted bread-like dough
Cooking method	Steamed in bamboo baskets	Pan-fried then steamed
Bottom	Soft	Crispy and golden
Soup level	High, a spoonful inside	Moderate
Size	Small, one bite	Larger, two bites
Origin	Nanxiang, Shanghai (1870s)	Shanghai street food
Best for	Delicate, refined experience	Hearty, satisfying snack

Order soup dumplings from our menu. Taste the difference handmade makes. Or if you are new to all of this, start with our first-timer ordering guide.

Sources and Further Reading

• AFAR: On the trail of the Shanghai dumpling
• China Highlights: Shanghai soup dumplings and local dishes