Soup dumplings from Shanghai

Xiaolongbao are famous Shanghai dumplings that combine thin dough, juicy filling, and a hot broth inside.

The history of xiaolongbao dates back to the 19th century and is associated with the town of Nanxiang, near Shanghai. According to legend, local chef Huang Mingxun wanted to surprise his guests and invented "dumplings with soup inside." The secret was simple: he added solidified meat broth to the filling, which liquefies when heated. Thus was born a dish that has conquered not only Shanghai but the world. Xiaolongbao are made from the thinnest dough made with wheat flour. They take juicy pork (sometimes with crab), add broth jelly, ginger, soy sauce, and a splash of Shaoxing wine. The small dumplings are rolled with 18-20 folds and steamed in bamboo baskets until the broth inside is hot and fragrant. An interesting fact: to eat xiaolongbao properly, you don't bite into them right away. First, you pick up the dumpling with chopsticks, place it on a spoon, carefully bite into the dough, and drink the broth. Then you eat the dumpling itself with a vinegar-ginger sauce. In Shanghai, they even hold xiaolongbao-eating championships to see who can eat the most. Today, xiaolongbao is a hallmark of Shanghai cuisine.