Shanghai Xiaolongbao (Soup Dumplings)

Hot broth under a thin wrapper

Xiaolongbao (小笼包) look like neat little dumplings, but the soup inside calls for care. Pork aspic melts as the basket steams, leaving broth around the filling. The wrapper must be thin enough to feel delicate and strong enough to hold it all. A hard squeeze with the chopsticks can split it.

A spoon catches the broth while a small opening in the wrapper lets the steam escape.

Open the wrapper, sip the soup, then eat

Grip the pleated top with chopsticks and lower the dumpling onto a spoon. Nip a small hole in the side, wait a few seconds, then sip the soup. Once it has cooled, add a little black vinegar and shredded ginger if you like, and eat the wrapper and filling together.

If the wrapper tears in the basket, the spoon can catch the broth so the filling and soup can still be tasted together.

Pork, crab and shrimp create distinct baskets

The classic pork filling has a clear meat-and-broth balance. Crab roe and crab meat bring greater richness, while shrimp gives the filling a springier texture and a lighter savoury note. A menu may say 南翔小笼, 小笼馒头 or 小笼包; size, wrapper thickness and filling vary by shop and local tradition.

Some restaurants retain the smaller Nanxiang style, while others serve larger modern dumplings or seasonal crab-filled baskets. The visible pleats, freshly lifted steamers and clearly listed fillings make it easier to understand what each shop specialises in.

Filling and heat note

Classic xiaolongbao use pork and pork-skin aspic to form the filling and broth; crab and shrimp versions taste different. Freshly steamed broth is extremely hot, so place the dumpling on a spoon, open a small hole and give it a moment to cool.