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Xiaolóngbāo, 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"). |
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Left: Steamed
Xiaolongbao served on a bed of napa cabbage. |
Xiaolongbao are more often known in Shanghai and its surrounding areas as
xiaolong mantou.
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.
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.
The buns
are served hot as a snack 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.
Frozen Xiaolongbao are now mass produced and a popular frozen food sold
worldwide.
