Everything about Xiaolongbao totally explained
Xiǎolóngbāo (literally "little basket bun"; also known as
soup dumpling is a type of
baozi (filled
bun or
bread-like item) from Eastern
China, including
Shanghai and
Wuxi. These buns are traditionally steamed in bamboo baskets, hence the name.
Locally in
Shanghai and surrounds, they're more often known as
xiaolong mantou (in shanghainese: Siolonmeudoe ).
Mantou means both filled and unfilled buns in southern China, but only means unfilled buns in northern China. To avoid confusion, the name
xiaolongbao is usually used in other areas.
Ingredients
Chinese buns can be divided into two types depending on the level of
leavening of the flour skin. Steamed buns made with raised flour are seen throughout the country, 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 China. It is, however, different from both steamed and boiled
jiaozi in texture and method of production.
Unlike other unraised flour buns, and
baozi generally, the xiaolongbao has more filling than dough. It is also small in size, typically about 4 cm (1 1/2 in) in diameter.
Xiaolongbao are traditionally filled with soup and
meat, but variations include
seafood and
vegetarian fillings, as well as other possibilities. The soup inside is created by placing some meat
gelatin inside the dumpling before steaming. The steam heat melts the gelatin into soup. In modern times, refrigeration makes it easy to wrap up using chilled gelatine which otherwise might be liquid at room temperature during hot weather.
As is traditional for buns of various sizes in the
Jiangnan region, these steamed buns feature a skin that's gathered up into fine folds at the top, prior to steaming.
Serving
Traditionally, the Xiaolongbao is a
dianxin or snack item. The bun is served hot. It is dipped in
Chinkiang vinegar with
ginger slivers, and is traditionally served with a light, clear soup.
The Xiaolongbao has also become popular as a dish in a main meal. In
Cantonese regions and the West, it's also commonly served as a
yum cha item.
Frozen
xiaolongbao are now mass produced and a common type of
frozen food sold in
China and outside. They can be steamed and served on a bamboo basket.
Origins in Shanghai
The
Shanghai version of the
xiaolongbao were originally from a town called
Nanxiang, a suburb of
Shanghai in the
Jiading District. The inventor of
xiaolongbao originally sold them in his first store in
Nanxiang next to the town's famous park, Guqi Garden. From there on it has expanded into downtown Shanghai and outwards. Two specialist Xiaolongbao restaurants are traditionally regarded as the most authentic. One is the Nanxiang Bun Shop (
Nanxiang Mantou Dian), which derives from the original store in
Nanxiang but now located in the
City God Temple precinct, is famed for its crab meat-filled buns. Nanxiang Bun Shop has at least 105 years of history and has divisions opened in
Hong Kong,
Japan,
South Korea and
Singapore(External Link
). The other is Gulong Restaurant, at the original site next to Guqi Garden in
Nanxiang.
Wuxi variety
Xiaolongbao in
Wuxi tend to be sweeter and have a thinner dough skin, and are juicier than the Shanghai variety.
Further Information
Get more info on 'Xiaolongbao'.
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