Dumpling 101: Xiao Long Bao - Henderson Edition

Xiao Long Bao’s origin is uncertain, however, it is commonly attributed to the Shanghai suburb of Nanxiang around 150 years ago. It is believed a chef named Huang Mingxian wanted to create a unique dish for his restaurant Ri Hua Xuan. And so he created Xiao Long Bao’s trademark filling, which combines traditional dumpling filling with a flavorful broth. Those who try Xiao Long Bao are often surprised by how much soup it contains.

While it was a trade secret in ancient China, today, the not-so-secret-secret is the soup is reduced and cooled until it becomes gelatinous. Then, the soup is cubed and mixed in with the rest of the dumpling filling. Another key that makes Xiao Long Bao stand out is the extremely thin wrapping. However, the wrapping must not be too thin or it will cause the dumpling to break while steaming. Correct cooking time is absolutely crucial for a successful soup dumpling. If steamed for too long, the gelatinous soup will be absorbed by the rest of the filling. If steamed for too short, the dumpling will be undercooked. While the secrets of Xiao Long Biao are now easily accessible, they are a labor of love.