If you’re a dumpling fan, then there is no way that you haven’t tried the Xiao Long Bao or soup dumplings. And, if you’re new to the world of dumplings, then you should know about these mouthwatering, belly and heartwarming little pockets of dough filled with broth.
Xiao Long Bao (XLB), or soup dumplings, are probably the most famous of Shangai’s steamed dumplings, and rightly so. These are delicately pleated balls of dough with broth and pork meat filling. Yes - they don’t float in the soup. Instead, they encase the yummy warm broth inside the dough wrapper.
There’s no doubt that eating the soup dumplings is a complete experience, but do you know where these delicacies come from? That’s what we’re going to talk about here:
The Origin and Story of the Xiao Long Bao
Despite being featured in Michelin-star restaurants today, the XLB comes from humble beginnings and is famed to have originated in 19th-century Shangai when the steam bun market had become competitive.
A small restaurant owner Huang Mingxian accidentally created these soup dumplings when he added aspic (gelatin) to his pork filling and steamed it. He quickly realized that the dumpling had filled up with soup.
Once he got the taste of the soupy dumpling and realized how yummy it tasted, he immediately knew he’d invented something great and that the masses would love it equally. He added them to his restaurant Ri Hua Xuan’s menu.
Aspic (jellied pork meat) was the magic ingredient in the XLB, but it was very labor-intensive in the 19th century. It was created by slowly boiling animal bones and letting the broth simmer for hours. Once cooled down, it turned into aspic, so only a few people ventured into making these dumplings, and Huang had little to no competition.
He originally named these dumplings nanxiang da rou mantou, which literally means sizeable meat-filled bun from Nanxiang. It was no surprise that the name didn’t become famous, but what did catch on was the yummy taste of the buns, and that made people queue to get a bite. Over time, the name became much shorter than what it is today Xiao (small) Long (basket) Bao (bun).
Xiao Long Bao’s Journey As a World-Famous Snack
In 1958, when the first Din Tai Fung restaurant opened in Taipei. The restaurant was a humble cooking oil retail business at the time, but the owner had the vision to transform it into something more. With the help of a chef from eastern China, they began to experiment with making steamed dumplings – and the rest is history.
What made Din Tai Fung's xiao long bao so special was that the chef didn't follow a recipe – he simply had a knack for making them perfectly. He went on to train apprentices in dumpling-making, but it wasn't an easy process. According to the restaurant, apprentices would spend weeks observing how the dumplings were made before being separated into groups and tasked with perfecting every detail under tight time frames.
But this rigorous training paid off, and over time, Din Tai Fung became known for its generation of xiao long bao experts. As the restaurant's reputation grew, so did its popularity. What started as a ground-floor establishment, with the owner's family living above and renting out the other floors to students, eventually expanded to take over all four floors. The family even moved to a bigger building nearby to accommodate the increasing number of patrons flocking to their buzzing business.
United Dumplings’ Love for Xiao Long Bao
At United Dumplings, we have a deep love for all things dumplings, and when it comes to the XLB, we like to pull all the stops. Our Jumbo XLB is particularly loved and is enjoyed with a straw to help you slurp up the warm soupy goodness of the broth and the yummy pork meat filling. If you’re looking to try possibly the best-ever soup dumplings at a Chinese restaurant in San Francisco, come check us out.
FAQs
While its origins are often debated, most agree that the xiao long bao's story begins in the Shanghai suburb of Nanxiang over nearly 150 years ago. It is believed that Huang Mingxian wanted to create a dumpling that would surprise and delight the guests of his restaurant, Ri Hua Xuan.
What is the origin of xiao long bao? ›
Shanghai-style xiaolongbao originated in Nanxiang, which was a neighboring village of Shanghai in Jiangsu that eventually ended up becoming an outer suburb of Shanghai's Jiading District. The inventor of xiaolongbao sold them in his first store in Nanxiang next to the town's notable park, Guyi Garden.
What is the history and origin of dumplings? ›
Most experts believe that dumplings were invented by Zhang Zhongjing, a Chinese medicine practitioner who lived in the Eastern Han Dynasty, the second imperial dynasty of China that lasted from 206 BC to 220 AD. As legend tells it, it was a difficult winter and many were experiencing ill effects from the cold.
Why does xiao long bao have 18 folds? ›
Some say there are 18 folds because the number is considered lucky in Chinese culture. Din Tai Fung says that after continuous testing, they found that 18 folds is the golden ratio of making the perfect xiaolongbao. Din Tai Fung chefs fill dumplings with minced pork at the restaurant's Taiwan location.
Is xiao long bao from Taiwan? ›
No one really knows whose idea it was to create this culinary gem, but all that's known is that it originated in Shanghai outskirts. Though it came from China, it's Taiwan that popularized this dish globally that's why if you're in the country, don't miss xiao long bao aside from your trusty bubble teas.
Where did bao originate? ›
Who invented Xiao? ›
The xiao first appeared in the Han dynasty (206 bc–220 ad), possibly imported from the Qiang people of what is now northwestern China. Most xiao are made of bamboo, but jade, porcelain, and ivory xiao are also known.
What is the origin of Japanese dumplings? ›
The Origin of Gyoza
However, there seems to be evidence of dumpling fossils found in the ruins of ancient Mesopotamia. It is believed that China was already cooking and eating dumplings around the same time, about 3000 BC. The gyoza was first introduced to Japan in the early 1800s from mainland China.
Are dumplings from Japan or China? ›
Gyoza (餃子, gyōza) are dumplings filled with ground meat and vegetables and wrapped in a thin dough. Also known as pot stickers, gyoza originated in China (where they are called jiaozi), but have become a very popular dish in Japan.
Why are dumplings important to Chinese culture? ›
Good Fortune and a Prosperous Future
Yellow-tinged dumplings stand for the gold currency used centuries ago in China. By eating them, you put yourself in alignment with wealth and an affluent future. It's not just the filling. The names of assorted dumplings are also part of the cultural experience.
Xiao Long Bao, soft pillows of brothy heaven, have a deep history with China's Wuxi and Shanghai (formerly Jiangsu) provinces. These soup-filled dumplings originate from the 19th century, when it is believed to have been created and sold by Huang Mingxian.
How do you describe Xiao Long Bao? ›
Xiaolongbao (小笼包) are small steamed buns, originally from the Jiangnian region in China, especially connected to Shanghai and Wuxi. Traditionally they are filled with pork, but this can be mixed with other things, like crab meat and roe (eggs).
Is Xiao Long Bao the same as soup dumplings? ›
Sometimes called "soup dumplings," xiao long bao are a round, purse-shaped dumpling made of a relatively thick (thicker and doughier than jiaozi, for instance) wheat wrapper, which is crimped on the top. Although it's called a soup dumpling, xiao long bao are not actually filled with soup.
What is the history of xiao long bao? ›
As famous as Xiao Long Bao is today, it comes from humble beginnings. Its creator, Huang Mingxian, was the owner of a restaurant called Ri Hua Xuan. It was while working here that he created Xiao Long Bao in the 1870s. It happened somewhat by accident as he added aspic to minced pork and then steamed it.
Why is xiao long bao so popular? ›
Xiao Long Bao's Journey As a World-Famous Snack
With the help of a chef from eastern China, they began to experiment with making steamed dumplings – and the rest is history. What made Din Tai Fung's xiao long bao so special was that the chef didn't follow a recipe – he simply had a knack for making them perfectly.
Is Xiao Long bao from Hong Kong? ›
Xiao long bao is a classic Shanghainese dish and one of the most popular dim sum in Hong Kong.
What is xiao long bao in vietnamese? ›
→ Vietnamese: tiểu long bao (小籠包)
Is bao Korean or Chinese? ›
The Bao ('bun') developed in Chinese culture as a filled form of 'Mantou,' a plain steamed dumpling which is often compared to bread.
What does Xiao bao mean? ›
Xiao Bao (小宝/寶) = little treasure, precious. It's also a common term of endearment for children and or a loved one, bao bao (宝宝)
