What’s Inside a Soup Dumpling? Anatomy of a Xiao Long Bao

Few bites of food are as magical—or as mysterious—as a perfectly formed xiao long bao (also known as soup dumplings). At first glance, they look like delicate steamed dumplings. But one bite reveals a rich, hot broth inside that bursts with umami. If you’ve ever wondered how the soup gets in there—or how to enjoy one without scalding your mouth—this guide breaks it all down.

What Exactly Is Xiao Long Bao?

Xiao long bao (小笼包) originates from the Jiangnan region of China, most famously associated with Shanghai. These dumplings are traditionally served in bamboo steamers and feature:

• Thin, pleated dough wrappers
• Minced pork filling (sometimes with crab or shrimp)
• Gelatinized meat broth that melts into soup when steamed

The name “xiao long bao” literally means “small basket bun,” referencing the bamboo steamers they’re cooked in.

What’s Inside a Soup Dumpling?

1. The Wrapper:
   Made with wheat flour and water—no yeast—xiao long bao dough is rolled thin to allow for elasticity without breaking during steaming. It’s strong enough to hold the broth but delicate enough to melt in your mouth.
2. The Filling:
   Traditionally a blend of ground pork, ginger, garlic, soy sauce, and Shaoxing wine, though variations may include crab roe or shrimp for extra flavor. The pork is seasoned and tender for maximum richness.
3. The Soup (Aspic):
   Here’s the secret: the “soup” is added in solid form. A gelatin-rich stock (called aspic) is made by simmering pork bones, chicken, and aromatics until thick. Once chilled, it turns into jelly cubes. These cubes are folded into the dumpling with the filling. When steamed, the aspic melts and creates the soup inside.

For a step-by-step look at how this works, check out this xiao long bao tutorial from Red House Spice

How Is Xiao Long Bao Made?

• Dough is portioned into small discs and rolled out
• A dollop of meat filling is topped with an aspic cube
• The wrapper is pleated with 18–21 folds and sealed tightly
• Dumplings are placed on napa cabbage or parchment in a steamer basket
• Steam for 6–8 minutes until the aspic melts into soup

How to Eat a Soup Dumpling (Without Burning Your Tongue)

Step carefully—these are hot!

1. Let it cool for a few seconds once it arrives. The inside soup will be piping hot from the steam.
2. Place it in your soup spoon using chopsticks.
3. Nibble a small hole in the side or top to let the steam escape.
4. Slurp the soup gently—it’s packed with savory flavor.
5. Dip the dumpling into a soy sauce–vinegar–ginger mix before eating the rest in one bite.

Still unsure? These YouTube video tutorials show exactly how to eat xiao long bao like a pro.

Why It’s Worth the Hype

Xiao long bao is more than a food—it’s a feat of culinary engineering. From the delicate pleats to the savory soup surprise, every step requires precision and tradition. Whether you’re eating it at a Michelin-starred restaurant or a local dumpling house, the experience never gets old.