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

Steamed xiaolongbao served in a traditional steaming basket
Alternative names	Xiaolong bao, xiao long bao, soup dumplings, xiaolong mantou, XLB
Course	Dim sum, xiaochi
Place of origin	China
Region or state	Jiangnan (Shanghai, Wuxi)
Main ingredients	Leavened or unleavened dough, minced pork (or other meats), aspic
Cookbook: Xiaolongbao   Media related to Media: Xiaolongbao at Wikimedia Commons

xiaolongbao
Chinese name
Simplified Chinese	小笼包
Traditional Chinese	小籠包
Literal meaning	little-basket bun
Transcriptions Mandarin - Hanyu Pinyin xiǎolóngbāo - Wade–Giles hsiao-lung-pao - IPA /ɕi̯ɑʊ̯²¹⁴⁻²¹¹lʊŋ³⁵pɑʊ̯⁵⁵/ - Gwoyeu Romatzyh sheaulongbau - Bopomofo ㄒㄧㄠˇ ㄌㄨㄥˊ ㄅㄠ Min - Hokkien POJ siò-làng-pau Wu - Shanghainese romanization sioh³³-lon⁴⁴-bo Cantonese (Yue) - Jyutping siu²-lung⁴-baau¹
xiaolong mantou
Simplified Chinese	小笼馒头
Traditional Chinese	小籠饅頭
Literal meaning	little-basket steamed bun "little-basket steamed head"
Transcriptions Mandarin - Hanyu Pinyin xiǎolóng mántou - Wade–Giles hsiao-lung man-t‘ou Wu - Shanghainese romanization sioh³³-lon⁴⁴ meu²²-doe⁴⁴ IPA: /siɔ³³lǫ̃⁴⁴-mø²²dɤ⁺⁴⁴/
Japanese name
Kanji	Xiaolongbao Media Xiaolongbao are typically made of minced pork wrapped in flour dough Xiaolongbao in chili oil from Guangdong Shengzhou style xiaolongbao with tea eggs Xiaolongbao from Hong Kong Xiaolongbao A Xiaolongbao from Wu Yeung Chun Shanghai Restuarant in Causeway Bay TW 台灣 Taiwan 台北 Taipei 大安區 Da'An 永康街 Yongkang Street 鼎泰豐 Din Tai Fung Restaurant in March 2024 8111 Ackroyd Road, #160*Richmond, BC V6X3K1 TW 台灣 Taiwan 台北 Taipei 大安區 Da'An 永康街 Yongkang Street 鼎泰豐 Din Tai Fung Restaurant in March 2024 杭州新豐小吃的小籠包與餛飩 小籠包
Kana	ショウロンポウ
Hiragana	しょうろんぽう
Transcriptions - Romanization shōronpō

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.