Wontons, potstickers, boiled dumplings. If you think that these are all different names for the same thing, then this is for you! Each of these styles of dumplings have different characteristics and cooking styles and throughout this series that we’re calling Unwrapping the Dumpling, we’re going to take a deeper look into the many types of dumplings out there and what makes them unique.

Next up: Xiao Long Bao.

The Xiao Long Bao is a Shanghai delicacy that’s often known as the “soup dumpling.” When prepared properly, eating a Xiao Long Bao is a delight and a surprise to those who have never had it before. Xiao Long Baos are known as the soup dumpling because it’s wrapped in a way that when it is steamed, the soup (or the juices) of the dumpling remain inside the wrap. The joy of eating a Xiao Long Bao is at its peak when you bite down into the dumpling and the soup bursts in your mouth.

Just like in the story of Goldilocks, it is important to make sure we’re eating the Xiao Long Bao when it is just right. If the Xiao Long Bao was recently steamed and brought to your table, there’s a good chance that the soup inside the dumpling is still piping hot. Too many people have bitten into a Xiao Long Bao only to find that the soup inside is scaling hot, so beware! We recommend letting sit a few minutes before biting into it. Keep in mind that the best way to have a Xiao Long Bao is to place the entire dumpling into your mouth, so again, be careful.

We also want to make sure that it’s not too cold. If the Xiao Long Bao starts to become too cold, the skin starts to harden a bit and the texture is just not quite the same. At this point, it’s also harder to grab the Xiao Long Bao since the skin becomes tougher and more likely to break. Getting the Xiao Long Bao experience correct is a point of pride and a sign of excellence for restaurants, so many will actually serve it first so you can have it on its own before the rest of the food arrives. This way, people can give the Xiao Long Bao the attention that it deserves!

Wrapper & Folding Technique

The Xiao Long Bao wrapper is a little thicker because it needs to hold the soup inside. Otherwise, if it breaks or pops in the process, the experience is lost. The Xiao Long Bao wrapper is round with the fillings in the middle. The skin is then wrapped upwards to create a sack that is twisted or crimped at the top to create a small crown. This is to make sure that there are no folds or areas where the soup can leak. Since the crown is slightly doughier than the rest of the Xiao Long Bao, it is a great place to pick it up with chopsticks. Try not to pick it up from the middle because while it is still warm, the skin can be delicate and accidentally popping the skin will cause it to lose its soup.

Cooking Instruction

Cooking Time: 10-12min

There is really only one way to prepare Xiao Long Bao and it is by steaming it. Once it is steamed, remove it from the heat and let it sit for a few minutes before eating it, since the soup inside can be scaling hot.

1. Boil water in a pot.

2. Place the contents in a metal steamer or a bamboo steamer. To prevent sticking, line the bottom of the metal steamer or bamboo steamer with lettuce.

3. Steam for 10-12 minutes.

4. Serve with black vinegar and small strips of ginger.

At Typical Noodles, we have a variety of dumplings! Come visit us today or see what we have on the menu for dumplings here.