What's That? | Xiao Long Bao
Author: Jason Donahue, Co-Founder & CEO
Like meat on a stick, the culinary concept of meat stuffed in a dough pocket is a fairly common one. There exist a multitude of dumpling variations from around the world: Italian ravioli, Japanese gyoza, Polish pierogi, Tibetan momo, Indian samosa, Latin American empanada, Korean mandu and dozens more.
On the vast plane of dumplings, there is one variation that stands above the rest: Xiao Long Bao - the Shanghainese soup dumpling. It does something that no other dumpling dares: it incorporates a warm broth inside of the dumpling.
Curious? We’ll explain what it is, where it came from, how to eat it, what separates the good from the bad, and where to find it.