What Are Xiaolongbao? Soup Dumplings Explained

If you have ever heard people talk about “soup dumplings” with a look of wonder on their face, chances are they were describing xiaolongbao. Originating from the Jiangnan region of China, particularly around Shanghai, these dumplings have become one of the most famous dishes in Chinese cuisine worldwide. They stand out because they are filled not only with minced meat but also with rich, steaming broth that bursts out as soon as you bite in.

For us, xiaolongbao represent the kind of food that brings together skill, patience and cultural tradition. Growing up in a family originally from Guangzhou, we’ve always been surrounded by the comfort of dumplings in many forms, but xiaolongbao are something truly special. They are an experience as much as a meal. People often ask us how the soup gets inside, how to eat them properly, and what makes them different from other dumplings - questions we’ll answer here in detail.

It’s easy to see why xiaolongbao have become a global favourite. They are delicate, intricate to prepare and deeply satisfying to eat. While you’ll often find them in dim sum restaurants or Shanghai-style eateries, their reputation has grown far beyond China, with food lovers across the UK searching them out. In this article, we’ll explain how they’re made, how to eat them properly, and why they have such cultural significance, while sharing our own perspective shaped by family, food and experience.

What are xiaolongbao?

Xiaolongbao are small steamed dumplings traditionally filled with pork and a hot, savoury broth. They get their name from the small bamboo steaming baskets, called “xiaolong”, in which they’re cooked. The dough is thin and elastic, designed to hold the filling without tearing, while the broth inside is what makes them unique compared to other dumplings.

The trick to getting soup inside the dumpling is clever. The filling is prepared with a rich stock that has been cooled into a jelly. When the dumplings are steamed, the jelly melts and forms hot liquid inside the wrapper. The result is a dumpling that releases a burst of soup when you eat it, which is where the English nickname “soup dumplings” comes from.

The origins of soup dumplings in Shanghai

Xiaolongbao are believed to have been created in Nanxiang, a town now absorbed into modern-day Shanghai, during the 19th century. Local vendors sold them as street food, offering baskets of dumplings filled with rich pork broth to customers looking for a quick, flavourful meal. Over time, the style spread throughout Shanghai and became associated with Jiangnan cuisine, the regional food culture that emphasises balance, delicacy and refinement.

Unlike the heavier dumplings found in northern China, xiaolongbao represent the Jiangnan preference for lighter textures and layered flavours. Their thin wrappers and delicate size set them apart from heartier styles. Today, entire restaurants in Shanghai are dedicated to serving these dumplings, with some claiming lineages stretching back over a hundred years. Visitors from all over the world consider them a “must eat” when in the city, making them as iconic as Peking duck in Beijing or dim sum in Guangzhou.

How is Xiaolongbao made?

If you’ve ever tried to make dumplings at home, you’ll know the process requires patience. With xiaolongbao, that patience is multiplied. The dough must be rolled thin enough to be translucent but strong enough to hold a pocket of hot liquid. The filling needs to be balanced, with the right ratio of meat to broth jelly, so the dumpling doesn’t collapse or leak during steaming.

Each dumpling is hand-folded with multiple pleats at the top to create a neat seal. Skilled chefs can create up to 18 folds on a single dumpling, all while working quickly to prevent the dough from drying out. Once steamed, the dumplings must be handled carefully to avoid tearing. This is why so many people describe eating xiaolongbao as an experience: they are as much about craftsmanship as they are about flavour.

Regional styles and modern variations

Although Shanghai-style xiaolongbao is the most famous, there are regional differences. Suzhou-style dumplings are slightly larger, often sweeter in taste, and sometimes enjoyed with a straw to sip out the broth first. Some areas enrich the filling with crab meat or crab roe, creating a luxurious variation.

In modern times, chefs around the world have experimented with new flavours to appeal to local tastes. Truffle-infused broth, spicy fillings, chicken versions and vegetarian options are increasingly common. While purists argue that pork xiaolongbao remain the standard, these creative versions show how adaptable the dish has become. It’s another sign of how Chinese food travels - retaining its identity while evolving in new places.

How to eat soup dumplings properly

Eating xiaolongbao can be tricky the first time, but it’s part of their charm. Unlike most dumplings, you can’t simply pop one straight into your mouth because the soup inside is scalding hot. There’s a ritual to eating them safely and enjoyably.

The most common method is:

• Lift carefully: Use chopsticks to pick up the dumpling gently from the top knot, and place it onto a spoon.

• Pierce to release steam: Use the tip of your chopstick (or a small bite if you prefer) to create a hole in the skin. This allows hot steam to escape.

• Sip the broth: Once it has cooled slightly, sip the soup directly from the dumpling into your spoon.

• Finish the dumpling: Dip in black vinegar with ginger if you like, then eat the wrapper and filling together.

• 
  

Many people say this ritual is what makes eating xiaolongbao so enjoyable. You don’t just eat them quickly; you savour them step by step.

Xiaolongbao in Chinese dining culture

Food is deeply tied to culture in China, and xiaolongbao are no exception. They reflect the artistry of Jiangnan cuisine, where delicacy, presentation and balance are valued. They are often enjoyed in social settings, whether at dim sum restaurants, street markets, or specialist dumpling houses.

Sharing a bamboo basket of xiaolongbao is about more than eating - it’s about slowing down, appreciating the skill involved, and connecting with those around you. Just as people in Guangzhou gather for yum cha, or people in Beijing for a roast duck feast, enjoying xiaolongbao is a way of taking part in a wider tradition.

Frequently Asked Questions about Xiaolongbao

Are xiaolongbao the same as dumplings?

Not exactly. While xiaolongbao are a type of dumpling, they are unique because they contain hot broth inside. This makes them very different from jiaozi or wontons.

How do you eat soup dumplings without burning yourself?

The safest way is to lift them onto a spoon, pierce the skin with a chopstick, let the steam escape, sip the broth, and then eat the dumpling.

What is the filling made of?

Traditionally, pork with a rich stock jelly. Variations may include crab, chicken or vegetarian options.

Where did xiaolongbao come from?

They were created in Nanxiang, near Shanghai, during the 19th century and are now a key part of Jiangnan cuisine.