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These exquisite dumplings feature a thin, translucent wheat wrapper that encloses a generous filling of seasoned ground pork and a rich, flavorful broth that transforms into a hot, savory soup upon steaming .
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The name “小笼包” (Xiǎo Lóng Bāo) translates to “small basket bun,” referring to the traditional bamboo steamer in which they are cooked and served. Each dumpling is meticulously hand-folded with a minimum of 18 delicate pleats—a true test of a dim sum chef’s skill—creating a distinctive purse-like shape that seals the precious soup inside . The filling is made from premium pork and a touch of gelatinous broth that liquefies during steaming, resulting in the signature burst of warm, umami-rich liquid with every bite .
Best enjoyed fresh from the bamboo steamer, these soup dumplings require a careful eating technique: gently bite a small opening in the wrapper, sip the hot broth within, then savor the tender pork filling and delicate wrapper together . Served with a traditional dipping sauce of black vinegar and shredded ginger, each dumpling delivers a perfect harmony of textures and flavors—the chewy wrapper, the savory pork, and the soul-warming soup—embodying the elegance and depth of Shanghai’s rich culinary heritage.
| Weight | 1 lbs |
|---|---|
| Dimensions | 8 × 8 × 8 in |
| Cooking Method | Ready to Eat |
| Regional Style |
*Note: Nutritional values are estimates based on product listings for similar frozen pork soup dumplings and nutritional databases for Xiaolongbao . The values below are compiled from multiple sources, including a product listing for a 6-piece serving of pork soup dumplings . Actual values will vary based on specific ingredients, fat content, and preparation methods.*
| Nutrient | Estimated Value (per 6 pcs) | Daily Value* (approx) |
|---|---|---|
| Calories | 360–480 kcal | 18–24% |
| Total Fat | 14–22 g | 18–28% |
| Saturated Fat | 5–9 g | 25–45% |
| Cholesterol | 60–90 mg | 20–30% |
| Carbohydrates | 36–48 g | 12–16% |
| Dietary Fiber | 1–2 g | 4–7% |
| Total Sugars | 2–5 g | — |
| Protein | 18–24 g | 36–48% |
| Sodium | 600–900 mg | 26–39% |
**Percent Daily Values are based on a 2,000-calorie diet. These are estimates and can vary significantly by recipe .*
| Component | Typical Ingredients |
|---|---|
| Wrapper (Dough) | Wheat flour (小麦粉), water, salt |
| Filling (Pork & Broth) | Ground pork (猪肉), pork gelatin (pork skin simmered to create aspic), ginger, scallions |
| Seasonings | Soy sauce (酱油), Shaoxing wine (料酒), sesame oil (芝麻油), sugar, salt, white pepper |
Note on the Soup: The signature broth is created by adding pork aspic (a gelatin made from simmered pork skin) to the filling. When steamed, the aspic melts, transforming into the savory soup inside the dumpling .
Common Allergens: This product typically contains Gluten (wheat flour, soy sauce), Soy (soy sauce), and Sesame (sesame oil) .
How to Eat (The “Soup Dumpling Technique”):
Bite: Gently bite a small hole in the dumpling wrapper to release steam and prevent burning your mouth .
Slurp: Carefully sip the hot soup from inside the dumpling .
Savor: Dip the dumpling in a mixture of black vinegar (Chinkiang vinegar) and shredded ginger before enjoying the remaining pork and wrapper .
Serving Suggestion: Serve immediately with a small dish of black vinegar and finely julienned fresh ginger on the side. Avoid adding soy sauce to the dipping sauce, as the dumplings are already seasoned .
Cultural Note: Xiaolongbao originated in the Shanghai region, specifically in the neighboring city of Nanxiang, a suburb of Shanghai, over 100 years ago. They have since become one of the most beloved and iconic dishes of Chinese cuisine worldwide .
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