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Soup Dumplings – “Xiao Long Bao”

by Jason

The Xiao Long Bao is classified as a soup dumpling based on technique in wrapping and filling – a mixture of minced pork, scallions, ginger and gelatinized pork soup; the little bundle is steam-cooked.

Like that basic geometry rule you learned in elementary school, “all squares are rectangles…but not all rectangles are squares”; A Xiao Long bao is a soup dumpling, but not all soup dumplings are Xiao Long Baos. Known for being pinched and sealed in a circular manner, classic XLBs are said to be pleated 18 times. Cubes of gelatinized soup mixed in with the meaty filling slowly melts in the steaming process and fills the packages with palate singeing soup. These soup dumplings are served with Chinkiang vinegar – black rice vinegar or red rice wince vinegar with shredded ginger.

Eat these carefully by letting them sit a spoonful of vinegar for 30 seconds to cool off before you bit into them – and never… never should you bite a hole at the bottom to release the soup!

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Carrie January 11, 2013 - 11:16 am

Where can these be found in Montreal? Thanks!

Jason January 11, 2013 - 11:30 am

Sure can! Any dim sum place serves them, check out Kam Fung – they have 3 locations, Le Cristal, there’s also Red Ruby in Chinatown, Maison Foo Lam, up town.

Denise January 11, 2013 - 11:54 pm

You are doing an incredible job buddy. Regards from Hotel Charles de Gaulle. Keep together with the great do the job.

josh May 25, 2013 - 10:33 am

Oddly I have never seen these at dim sum places, do they really have soup broth inside? The ones I’ve tried in mtl never had soup broth in them which disappointed me. Still, my favourite version is probably from Mon Nan.


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