Xiaolongbao

Xiaolongbao (小笼包) are small steamed buns, originally from the Jiangnian region in China, especially connected to Shanghai and Wuxi. Traditionally they are filled with pork, but this can be mixed with other things, like crab meat and roe (eggs). Modern versions of these buns are often contain other meats, seafood or vegetarian fillings.

Xiaolongbao
Xiao Long Bao at Nanxiang Mantou Dian 1.jpg
Steamed xiaolongbao served in a traditional steaming basket
Alternative namesXiaolong bao, xiao long bao, soup dumplings, xiaolong mantou, XLB
CourseDim sum, xiaochi
Place of originChina
Region or stateJiangnan (Shanghai, Wuxi)
Main ingredientsLeavened or unleavened dough, minced pork (or other meats), aspic
xiaolongbao
Chinese name
Simplified Chinese 小笼包
Traditional Chinese 小籠包
Literal meaning little-basket bun
xiaolong mantou
Simplified Chinese 小笼馒头
Traditional Chinese 小籠饅頭
Literal meaning little-basket steamed bun
"little-basket steamed head"
Japanese name
Kanji

Xiaolongbao Media

小籠包

Kana ショウロンポウ
Hiragana しょうろんぽう

The buns are wrapped in a dough, which sometimes gets bigger by rising (called a leavened dough), or they're wrapped in a dough which doesn't do this (called an unleavened dough). The buns are then steamed over boiling water to cook them.

It is possible to buy deep frozen Xiaolongbao worldwide, normally in special shops or supermarkets which sell ingredients for Chinese cooking.