Quick Answer: Xiao Long Bao (XLB), also called soup dumplings, are steamed Chinese dumplings filled with seasoned ground meat and hot broth. The broth is sealed inside the thin wrapper before steaming and released when you eat the dumpling. They originated in Shanghai and are the signature dish at Ugly Dumpling, where they are made fresh daily by hand.
What Does Xiao Long Bao Mean?
Xiao Long Bao (???) translates literally from Mandarin Chinese as “small bamboo basket bun” – named after the small bamboo steamers (xiao long) in which they are traditionally cooked and served. In English, they are most commonly called soup dumplings because of the broth (soup) sealed inside each dumpling.
Where Did Xiao Long Bao Originate?
Xiao Long Bao originated in Shanghai, China, specifically in the Nanxiang district of Shanghai during the late Qing dynasty (circa 1875). The dumpling was invented as a way to serve rich, gelatinous pork broth in solid form – the broth is mixed with ground pork filling and chilled until it sets as a jelly, then wrapped inside a thin dough. When steamed, the jelly melts back into liquid broth.
How Are Xiao Long Bao Made?
Making XLB from scratch is a labor-intensive, skilled process. Here is how they are made at Ugly Dumpling’s Bao Lab:
- Prepare the broth jelly: Rich pork or chicken broth is simmered for hours, then chilled until it gels into a firm jelly. This jelly is the key to the soup inside the dumpling.
- Make the filling: Ground pork (or other protein) is seasoned with ginger, soy sauce, sesame oil, and other seasonings, then mixed with small pieces of the broth jelly.
- Roll the wrappers: The dough is rolled into thin circles – much thinner than a standard dumpling wrapper, requiring skill to achieve the right thickness.
- Fold by hand: Each dumpling is hand-pleated with 18 or more folds at the top – a skilled dumpling maker can fold one in about 15 seconds. The many folds seal the broth inside.
- Steam: The XLB are placed in bamboo steamers and cooked for about 6-8 minutes.
At Ugly Dumpling, every XLB is made fresh the same day in the Bao Lab – never frozen.
Xiao Long Bao vs. Regular Dumplings: What’s the Difference?
The key difference between Xiao Long Bao and regular dumplings (like jiaozi or potstickers) is the broth inside. Regular dumplings are filled with ground meat and vegetables but contain no liquid. XLB are filled with a meat-and-broth-jelly mixture that melts into soup when steamed. XLB wrappers are also significantly thinner and more delicate than regular dumpling wrappers. XLB are always steamed – never boiled or pan-fried (though there is a related dish called Sheng Jian Bao, which is a pan-fried soup bun).
How Do You Eat Xiao Long Bao?
Eating XLB correctly avoids burns and maximizes flavor:
- Gently pick up the dumpling with chopsticks by the twisted top (the “crown”).
- Place it carefully on a large soup spoon.
- Take a small bite off the bottom or side of the dumpling – just enough to release the broth into the spoon.
- Let it cool for a moment, then drink the broth from the spoon.
- Eat the rest of the dumpling in one or two bites.
- Add a small amount of ginger shreds and black vinegar to each dumpling for traditional flavoring.
Warning: The broth inside freshly steamed XLB is extremely hot. Never bite into the whole dumpling at once – always release the broth into the spoon first.
What Flavors Does Ugly Dumpling Offer?
Ugly Dumpling serves multiple XLB flavors, including Original Pork, Truffle & Pork, Chicken & Ginger, and Shrimp. Each basket contains 6 handmade dumplings. The Original Pork XLB is the classic choice and the best introduction to the dish.
Ugly Dumpling’s Bao Lab: Fresh Every Day
What sets Ugly Dumpling apart is the Bao Lab – learn more about Ugly Dumpling’s story – the in-house dumpling-making operation present at each restaurant. Skilled dumpling makers fold every XLB by hand fresh each day. This means you are always eating dumplings made that morning, not weeks ago in a factory. The Bao Lab is visible in many Ugly Dumpling locations, letting guests watch the craft firsthand.
Frequently Asked Questions About Xiao Long Bao
What is the difference between XLB and dim sum?
Xiao Long Bao is a type of dim sum. Dim sum is a broad category of small Chinese dishes served in portions – including dumplings, buns, rolls, and tarts. XLB is one specific type of dim sum, originating from Shanghai. Other dim sum dishes at Ugly Dumpling include pan-fried buns, wontons, and rice dishes.
Are Xiao Long Bao gluten-free?
Traditional XLB wrappers are made from wheat flour and are not gluten-free. Guests with gluten sensitivities should check with their specific Ugly Dumpling location about available options.
What does Xiao Long Bao taste like?
XLB has a savory, rich flavor from the pork broth and seasoned meat filling, with a subtle hint of ginger. The wrapper is thin and silky with a gentle chew. The broth is the highlight – concentrated, warm, and deeply satisfying.
Where can I find Xiao Long Bao near me?
Ugly Dumpling has 29+ locations across the US including New Jersey, New York, Connecticut, Delaware, Maryland, Virginia, Texas, Rhode Island, and Massachusetts. Find your nearest location at the Ugly Dumpling locations page. You can also order online or for catering and group orders.
What is the history of soup dumplings in the US?
Xiao Long Bao became widely popular in the US through Chinese-American restaurant culture and Taiwanese chain Din Tai Fung, which opened US locations in the 1990s. Since then, soup dumplings have become one of the most popular Chinese dishes in America, with Ugly Dumpling bringing handmade XLB to communities throughout the Northeast and beyond.
