Xiao Long Bao

Xiao long bao in Mandarin Chinese literally means ’small basket dumplings’, and originally come from Nanxiang, a suburb of Shanghai, China. The dumpling traditionally contains minced pork intricately wrapped in a delicate dough skin, which is then pleated multiple times, twisted at the top and steamed. There are now many variations on the filling, such as crab meat and pork, shrimp and pork, vegetable and pork, and just vegetables. But, according to xiao long bao experts (like Michael) the most special part of the Shanghai dumpling is the soup or broth inside it. Typically, they are eaten dipped in light vinegar, with finely shredded ginger slivers. When experts (like Michael) rate the quality of these dumplings, they take into account the thickness and texture of the skin; the quantity of soup (a soupless, dry xiao long bao is such a disappointment); the quality and moistness of the filling; the quantity of the filling (it should fill most of the dumpling and not be a measly bit inside a large skin); and generally the dumpling should taste extremely fresh, as it should be prepared upon ordering and not made in advance.

So, now that everyone is familiar with xiao long bao, perhaps you can share in Michael's excitement last night: He finally found "quality" soup dumplings, aka xiao long bao (pronounced: shaow long bow) here in Shanghai. On his way home from work, Michael stopped at a restaurant called Din Tai Fung (it's actually an international chain), and bought freshly prepared pork xiao long bao to go (we steamed them at home). They were actually quite tasty and fun.

There are multiple schools of thought on how to go about eating xiao long bao, but Michael's tried and trusted method is as follows:

1. CAREFULLY pick up the dumpling with chopsticks (it has thin pastry walls and can easily be pierced, wasting the yummy juices inside...)


2. Holding the Chinese spoon beneath the dumpling, nibble a small hole in its base


3. Allow the dumpling's soup/liquids to drain into the spoon, after cooling, enjoy


4. Next, dip the dumpling into the dumpling sauce (soy sauce and vinegar)


5. After shaking/draining excess sauce (this is important as some sauces are very vinegary), put the whole dumpling in your mouth and enjoy!

While I just tend to look cute/devious/(insert adjective) while I eat, Michael is actually an expert at this whole process, as you can see below: