History of Soup Dumplings: The Interesting Story of Xiao Long Bao

Xiao long bao stands apart from many other dumplings for one simple reason: the broth is tucked inside with the filling. A thin wrapper must hold both without breaking, which takes careful preparation and a cooking method developed over generations. The history of soup dumplings is closely tied to Nanxiang, where the small, thin-skinned style now associated with Shanghai took shape in the nineteenth century.

From those regional roots, XLB eventually found a much wider audience. Today, the dumplings appear on menus around the world, including at United Dumplings in the Bay Area. Their path to the modern table begins with the place that became most closely associated with them.

Where Are Soup Dumplings From?

Xiao long bao has strong ties to Jiangnan, the region south of the lower Yangtze River. Within that region, Nanxiang became especially famous for the small, soup-filled dumplings now closely associated with Shanghai. Today, the town forms part of Shanghai's Jiading District.

The origin of soup dumplings is often discussed through Nanxiang’s contribution, but the familiar Shanghai-style xiao long bao belongs to a broader Chinese tradition of soup-filled buns.

When Were Soup Dumplings Invented?

Modern Nanxiang-style xiao long bao is commonly traced to 1871. According to the traditional account, Huang Mingxian ran Ri Hua Xuan, a food shop in Nanxiang. He adapted traditional meat buns by making them smaller and giving them thinner wrappers, then added meat jelly to produce broth during steaming.

Huang Mingxian is the name most often given when discussing who invented soup dumplings in the Nanxiang tradition. However, soup-filled buns and related preparations had existed in China long before his version appeared. His contribution was the development of the particular style that became closely associated with Nanxiang and, later, Shanghai.

As Nanxiang xiao long bao attracted more customers, its reputation began to extend beyond the town. This growing recognition became an important part of the history of soup dumplings, helping a local specialty gain a much larger audience in the Shanghai area.

The Craft Behind Traditional Xiao Long Bao

The defining feature of Nanxiang-style xiao long bao is the combination of a thin wrapper, savory filling, and enclosed broth. Three techniques make that combination possible:

• Thin wheat wrappers: The dough is rolled thin enough to remain delicate while still holding the filling and broth.
• Gelatin-rich broth: Chilled broth sets into jelly that can be mixed into the filling. During steaming, it melts into the liquid center.
• Pleating and steaming: The gathered folds seal the dumpling, which cooks in a steaming basket without being submerged in water.

How Xiao Long Bao Changed Over Time

Xiao long bao varies between regional styles and restaurant interpretations. Wrapper thickness, seasoning, and filling proportions can change, so the name does not describe one identical recipe. Our guide to what xiao long bao are explains the dish’s defining characteristics.

Fillings changed alongside these new settings. Pork remains a classic choice, while crab and crab roe appear in other versions. Modern restaurants have gone further with shrimp, vegetables, truffle, basil, and other fillings, showing how widely the format can vary.

The growing range of fillings has added another layer to the history of soup dumplings. What began as a regional specialty now gives cooks room to work with different ingredients, while diners can encounter versions shaped by the restaurants and food cultures that serve them.

How Soup Dumplings Traveled Beyond Shanghai

A major step in the history of soup dumplings came when Nanxiang-style xiao long bao reached a much busier audience in Shanghai. From there, migration and restaurant culture helped carry the dish into new cities and countries.

• Nanxiang xiao long bao spread through Shanghai. After gaining a following in Nanxiang, the small, broth-filled dumplings became known throughout the city and developed a strong association with Shanghai cuisine.
• Chinese communities carried Jiangnan food traditions to new places. Taiwan became one important destination. Immigrants from Jiangsu and Zhejiang helped establish Jiangnan-style restaurants and dim sum shops there, creating another setting where xiao long bao could flourish.
• Taiwan played a notable role in bringing XLB to an international audience. Din Tai Fung began serving dumplings and noodles in Taipei in 1972 and later became closely identified with xiao long bao. Its expansion helped introduce the dish to diners well beyond Taiwan.
• North American expansion gave the dish another international platform. Din Tai Fung opened its first North American location in Arcadia, California, around the turn of the century. The restaurant's later growth across the United States helped make xiao long bao familiar to an even broader audience.
• XLB continued reaching new international markets. By 2018, Din Tai Fung had more than 150 locations worldwide and had opened its first European restaurant in London. The growth of restaurants specializing in the dish gave more diners a chance to recognize xiao long bao by name.

International popularity did more than put soup dumplings on more menus. Xiao long bao retained its Chinese name in restaurants around the world, giving the dish a recognizable identity beyond the much broader category of Chinese dumplings.

Enjoy Xiao Long Bao at United Dumplings

A basket of xiao long bao is even better when there is a table full of people ready to share it. At United Dumplings, soup dumplings are served alongside a wider menu of Chinese favorites, while the frozen collection makes it easy to bring that experience home.

Visit United Dumplings to enjoy xiao long bao with your meal, or explore our frozen soup dumplings to steam and share at home.

Frequently Asked Questions (FAQs)

1. What does xiao long bao mean?
   
   Xiao long bao (小笼包) translates roughly to “small basket bun.” The name refers to the small bamboo steaming baskets traditionally used to cook and serve the dumplings.
   
   
2. Arexiao long bao and soup dumplings the same thing?
   
   Xiao long bao are commonly called soup dumplings in English. However, not every Chinese soup-filled dumpling is xiao long bao. Other varieties can differ in size, wrapper, filling, and cooking method.
   
   
3. Is xiao long bao a dumpling or a bun?
   
   Its Chinese name translates roughly to “small basket bun,” while English menus commonly call it a soup dumpling. Shanghai-style xiao long bao typically has a thin, unraised wrapper rather than the fluffy dough associated with many steamed buns.
   
   
4. What is the difference between xiao long bao and sheng jian bao?
   
   Xiao long bao are steamed, while sheng jian bao are pan-fried and steamed to produce crisp bottoms. Sheng jian bao often has thicker dough, although styles vary. Both can contain meat and broth.
   
   
5. What is the difference between xiao long bao and tang bao?
   
   Tang bao is a broader term for soup-filled buns, and its usage varies by region. Some versions are much larger than xiao long bao. Shanghai-style xiao long bao refers to the small, pleated dumplings commonly served in bamboo steaming baskets.