Xiaolongbao

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Xiaolongbao (simplified Chinese: 小笼包; traditional Chinese: 小籠包; lit. 'little basket bun'; IPA: ) is a type of Chinese tangbao (汤包; 湯包), traditionally prepared in a xiaolong, a small bamboo steaming basket. Xiaolongbao is generally believed to have originated in Shanghai. Different cities across the Jiangnan region have varying styles of xiaolongbao. Outside of China, the Nanxiang xiaolongbao associated with Shanghai is the most common. In the Shanghainese language, they are known as siaulon moedeu or xiaolong mantou, as Wu Chinese-speaking peoples use the traditional definition of mantou, which refers to both filled and unfilled buns. The Suzhou and Wuxi styles are larger (sometimes twice as large as a Nanxiang xiaolongbao) and have sweeter fillings. The Nanjing style is smaller with an almost translucent skin and less meat. In English, the xiaolongbao are often referred to as "soup dumplings", but "soup dumpling" in Chinese may translate to the broader culinary category known as tangbao...

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