Xiaolongbao

Xiaolongbao
Steamed Xiaolongbao served on a bed of napa cabbage
Traditional Chinese	小籠包
Simplified Chinese	小笼包
Literal meaning	little basket bun
Transcriptions Standard Mandarin Hanyu Pinyin xiǎolóngbāo Wu Shanghainese Romanization sho lon bo Yue: Cantonese Jyutping siu2 lung4 baau1

Xiǎolóngbāo, also known as soup dumpling, is a type of baozi from eastern China, including Shanghai and Wuxi. It is traditionally steamed in small bamboo baskets, hence the name (xiaolong is literally "small steaming basket").

Xiaolongbao are more often known in Shanghai and its surrounding areas as xiaolong mantou (simplified Chinese: 小笼馒头; traditional Chinese: 小籠饅頭; pinyin: xiǎolóng mántóu). Mantou describes both filled and unfilled buns in southern China, but only describes unfilled buns in northern China. To avoid confusion, the name xiaolongbao is usually used in other areas.

Xiaolongbao in Wuxi tend to be sweeter and have a thinner dough skin, and are juicier than the Shanghai variety.

Ingredients

Chinese buns in general may be divided into two types, depending on the degree of leavening of the flour skin. Steamed buns made with raised flour are seen throughout China, and are what is usually referred to as baozi. Steamed buns made with unraised flour are more commonly seen in the south. The Xiaolongbao belongs to the latter category. This means that its skin is smooth and somewhat translucent, rather than being white and fluffy. The similarity of this appearance to that of jiaozi ("dumpling") has meant that the Xiaolongbao is sometimes classified as a dumpling outside of China. It is, however, distinct from both steamed and boiled jiaozi in texture and method of production.

Xiaolongbao are traditionally filled with pork, but variations include other meats, seafood and vegetarian fillings, as well as other possibilities. The characteristic soup inside is created by wrapping solid meat gelatin inside the skin alongside the meat filling. Heat from steaming then melts the gelatin into soup. In modern times, refrigeration has made the process of making Xiaolongbao during hot weather easier, as one can use chilled gelatin which might otherwise be liquid at room temperature.

As is traditional for buns of various sizes in the Jiangnan region, these steamed buns feature a skin that is gathered up into fine folds at the top prior to steaming.

Serving

Traditionally, the Xiaolongbao is a dianxin / dim sum or snack item. The buns are served hot in the bamboo baskets in which they were steamed, often on a bed of napa cabbage, and may be dipped in Chinkiang vinegar with ginger slivers.

Xiaolongbao have also become popular as a main dish. In Cantonese regions and the West, it is also commonly served as a yum cha item.

Frozen Xiaolongbao are now mass produced and a popular frozen food sold worldwide.

Origins in Shanghai

The perennial queue outside the Nanxiang Mantou Dian in Shanghai

Shanghai-style Xiaolongbao originated in Nanxiang, a suburb of Shanghai in the Jiading District. The inventor of Xiaolongbao sold them in his first store in Nanxiang next to the town's notable park, Guqi Garden. From there, the Xiaolongbao expanded into downtown Shanghai and outward.

Two specialist Xiaolongbao restaurants are often regarded as the most authentic. One is the Nanxiang Bun Shop (Nanxiang Mantou Dian), which derives from the original store in Nanxiang but is now located in the City God Temple precinct. It is famed for its crab meat-filled buns. The other is Gulong Restaurant, at the original site next to Guqi Garden in Nanxiang.

Jia Jia Tan Bao next to the People's Square makes many types and has a long queue waiting to order. Girls fold the dumplings in view from the restaurant.

See also

• Baozi
• Nanxiang Bun Shop
• Din Tai Fung
• Shanghainese cuisine