A Shanghai classic, the xiaolongbao is probably the city’s most popular citizen. These mouth-watering steamed buns, a.k.a soup dumplings, look just like your normal dimsum, but they’re not. They are like wontons with a kick – a Bruce Lee kind of kick.
.Text & Photos by Jennifer Ellson | Additional photo by Greg Torres
These little superstars pack a lot of goodness, cleverly hiding the juicy, flavorful and meaty broth inside the dumpling. From the outside, they look just like your normal dimsum, but they’re not. They are like wontons with a kick – a Bruce Lee kind of kick.
And if you’re not careful, you would literally get a kick! The soup inside is scalding hot and I can’t count the number of times I’ve seen novice xiaolongbao eaters burn their mouths and tongues by shoveling the whole thing down their throats! Yes, my friends, this Shanghai native is fierce! You’ve been warned.
Here’s the ultimate trick to savouring these little beauties:
Put the xiaolongbao in one of those Chinese soup spoons and gently puncture the dumpling wrapper first on top to let out the steam. I personally puncture it with my nice set of teeth, but I’ve seen others do it with their chopsticks, just be careful not to spill the goodness that is the soup. When it’s cool enough, slurp the soup slowly before chewing the whole thing.
– Don’t be a brute. Be gentle. A torn xiaolongbao skin is a wasted xiaolongbao. I repeat: the goodness is in the broth inside the bun, so don’t waste it. Pick the dumplings with your chopsticks from the tip of the delicately pinched wrapper. The top part is harder than the rest of the dumpling and is not likely to break, unless you really suck at using chopsticks, in which case I can’t really help you. Sorry.
– Don’t try to dip it in the shredded ginger and black vinegar sauce, like you would dip a maki to the wasabi and soy sauce combination. Unless you’re a chopsticks pro (a real one, not a wannabe like myself), doing this will likely result to a broken dumpling and wasted soup. Instead, put as much ginger and vinegar as you like on the spoon, then place the xiaolongbao, and then slurp the whole thing. Do it loud, it’s more fun.
Xiaolongbao is eaten as a snack, or an appetizer. It is the best prelude to other great Shanghai fare. As a side note, Shanghainese cuisine is epitomized by the use of alcohol. Fish, crab or chicken, you name it, they are ‘drunken’ with pijiu (beer), baijiu (a distilled liquor that has some 60% alcohol content! I know, right?!), or other spirits before being cooked. Due to Shanghai’s geographical location among the rivers, lakes, and canals, seafood is a favorite and its most notable local delicacy is the hairy crab. Yes, it is really hairy, drunken, and highly recommended. So start with xiaolongbao, end with hairy crab and I guarantee a hair-rising gastronomical experience.
*Xiaolongbao is not really a dumpling, as it is a bun. ‘Xiao long’ literally means ‘small steaming basket’ and ‘bao’ means ‘bun’. Buns are different from dumplings in their texture and method of production.
All rights reserved (Jennifer Ellson)
- Din Tai Fung Dumpling House (all-things-andy-gavin.com)
- Shanghai Xiao Long Bao (bohopearlcdm.wordpress.com)