- is a type of Chinese steamed bun which originated from Shanghai
- literal translation is “little-basket buns” because it is traditionally steamed in small bamboo baskets
- usually steamed or boiled
- usually filled with pork or minced crabmeat
- commonly served at dim sum
Apparently there is a proper technique to eating Xiaolongbao. The filling in these dumplings also contain a heap of jellylike aspic, which melts into a broth upon steaming—making them a little challenging to eat.
You will want to eat these dumplings the moment they arrive at your table before the sauce inside congeals.
So how do you eat them without burning your mouth and squirting sauce all over yourself. It’s your lucky day! Here is a short video tutorial.
Or they have a “How to Eat Xiaolongbao For Dummies” catered specially for tourists I think. These are supersize Xiaolongbaos.
I’ve never tried Xiaolongbao but this post certainly has me interested and you can be sure I will be on the lookout for it the next time I am at dim sum.
Have you ever tried Xiaolongbao? Would you enjoy the challenge of eating these dumplings?