Xiao Long Bao vs. Shanghai Soup Dumplings: What’s the Real Difference?

Few things rival the joy of biting into a freshly steamed dumpling—hot, delicate, and bursting with broth. For many, the terms Xiao Long Bao and Shanghai soup dumplings stir up the same mouthwatering image. Yet, for the curious diner or seasoned foodie, questions remain. Are they truly the same? Or does this beloved dish carry more nuance than its name suggests? In this post, we’ll explore the truth behind Xiao Long Bao vs. Shanghai soup dumplings, from origins to variations. 

Read More: The History of Soup Dumplings (Xiao Long Bao 小笼包) – A Shanghai Delicacy

Xiao Long Bao Difference: What’s in a Name?

Let’s begin with the name itself. Xiao Long Bao literally means “small basket bun”, a nod to its traditional bamboo steaming vessel. However, the term “Shanghai soup dumpling” emerged as a descriptive label—used especially in Western menus to guide unfamiliar diners.

So, what’s the Xiao Long Bao difference? Technically, none. In most cases, Xiao Long Bao are Shanghai soup dumplings. But context matters. The former is the authentic Mandarin name; the latter is more of a nickname.

Interestingly, not every soup-filled dumpling from Shanghai is a Xiao Long Bao. Some are larger, eaten with a straw, or pan-fried on the bottom. As a result, precision in naming helps preserve culinary heritage. And in the conversation of Xiao Long Bao vs. Shanghai soup dumplings, the terminology opens the door to deeper understanding.

A Bite of History: From Nanxiang to the World

The story begins in Nanxiang, a small town outside of Shanghai. In the 19th century, a clever chef sought to draw customers to his teahouse. He created delicate dumplings filled with pork aspic that would melt into soup during steaming.

Over time, the dish migrated to the city and eventually abroad. In Taiwan, chefs refined the wrapper to be thinner and more elastic. In North America, it found a new audience hungry for flavor—and authenticity.

Today, you’ll find Xiao Long Bao in Michelin-starred restaurants and family-run eateries alike. This global journey is part of what fuels the Xiao Long Bao vs. Shanghai soup dumplings debate: regional styles meet international adaptations.

The Craft Behind the Craving

What makes Xiao Long Bao special is the care behind each step. First, chefs prepare a gelatin-rich pork stock, often simmered for hours. Once cooled, it becomes an aspic—cut into cubes and folded into a seasoned meat filling.

The dough is another art form. Rolled to near transparency, it must hold the soup without bursting. Each dumpling is pleated by hand, traditionally with 18 folds, and steamed just until the filling melts into rich broth.

When you hear Xiao Long Bao vs. Shanghai soup dumplings, you’re often hearing two labels for this same exquisite technique. At United Dumplings, we use fresh, locally sourced ingredients and time-honored methods passed down from generations.

Types of Soup Dumplings: Beyond Xiao Long Bao

The phrase soup dumpling doesn’t always mean Xiao Long Bao. In fact, part of the confusion in the Xiao Long Bao vs. Shanghai soup dumplings discussion comes from the wide variety of dumplings that contain broth but differ in preparation, presentation, and flavor.

Here are a few notable types of soup dumplings you might encounter:

• Tang Bao – A much larger version of Xiao Long Bao, often served in a bowl and eaten with a straw to sip the soup inside.
• Sheng Jian Bao – Pan-fried on the bottom with a fluffy top, these dumplings have a crisp bite and juicy filling.
• Cantonese-style dumplings – Served in soup, usually with shrimp or pork fillings, but distinct from Xiao Long Bao in structure and wrapper thickness.
• Xiao Long Tang Bao – A variation sometimes larger and more intensely flavored, often considered a hybrid between Xiao Long Bao and Tang Bao.

Understanding these helps clarify the Xiao Long Bao vs. Shanghai soup dumplings debate. While all of these contain soup, only Xiao Long Bao follows the classic method of soup aspic melting inside a thin, pleated wrapper during steaming.

Read More: Xiao Long Bao vs. Pork Soup Dumplings: What’s the Difference?

From Tradition to Freezer: A New Way to Enjoy Xiao Long Bao

Understanding Xiao Long Bao vs. Shanghai soup dumplings isn’t just about semantics. It’s about honoring tradition, recognizing regional artistry, and appreciating the flavors that connect us to culture.

At United Dumplings, we make every Xiao Long Bao by hand, with care and curiosity baked into every bite. But we also know that not everyone can visit us in person. That’s why we’re proud to offer a frozen collection—so you can enjoy restaurant-quality dumplings at home, whenever the craving strikes.

Whether you call them Xiao Long Bao or Shanghai soup dumplings, we invite you to taste the story behind them. Because for us, dumplings aren’t just food—they’re a love letter folded in dough and sealed with steam.