Quick answer: Xiaolongbao (小籠包) are small steamed dumplings filled with pork and hot soup. The secret is jellied stock (gelatin from pork skin or chicken feet) mixed into the filling, which melts into broth as the dumpling steams. They come from Jiangsu cuisine (Wuxi and Shanghai) in the 19th century, and Taiwan’s Din Tai Fung made them famous worldwide. To eat one safely, bite a small hole in the side, sip the soup slowly, then dip in ginger and black vinegar.
Xiaolongbao (小籠包, xiǎolóngbāo) are mini steamed buns with steaming hot soup inside. They are one of the most loved dishes in Asia. They were born in Shanghai and Wuxi, China. From Taiwan, the Din Tai Fung brand lifted them to global fame. Here is what you need to know to enjoy xiaolongbao, and to make them yourself.
What Is Xiaolongbao? A Short History
Xiaolongbao came from Jiangsu cuisine, especially Wuxi and Shanghai, in the 19th century. What makes them special is the filling. It contains a thick, jellied meat stock (gelatin from pork skin or chilled chicken feet). When the dumplings steam, this jelly melts into a hot, savory broth. Din Tai Fung turned xiaolongbao into a global food phenomenon after The New York Times named it one of the 10 best restaurants in the world in 1993.
The Secret of Great Xiaolongbao: 3 Key Factors
| Factor | Standard | How to check |
|---|---|---|
| Wrapper | Thin but not torn, translucent after steaming | Soft and elastic to the touch |
| Soup filling | Clear, rich broth with no fishy or gamey smell | Soup flows out as soon as you bite |
| Pleats | Traditionally at least 18 pleats | 16 to 21 pleats is the standard |
How to Eat Xiaolongbao Without Burning Yourself
- Step 1: Lift the dumpling gently from the steamer with chopsticks or a small spoon. Do not pinch the pleats, or it will tear.
- Step 2: Place it on a ceramic soup spoon. Be careful it does not tip over.
- Step 3: Bite a small hole in the side and sip the soup slowly.
- Step 4: Dip the dumpling in shredded ginger and black vinegar, then eat the whole thing.
- Note: The soup inside is very hot (80 to 90°C). Wait about 30 seconds before eating.
Learn to Make Xiaolongbao in Taipei
Taipei is the ideal place to learn. It has a strong dim sum culture and many good cooking workshops for travelers.
| Where to learn | Duration | Price (TWD) | Includes |
|---|---|---|---|
| Airbnb Experiences workshop | 3 to 4 hours | 1,200 to 1,800 | Ingredients, plus you eat what you make |
| Klook cooking class | 2.5 to 3 hours | 900 to 1,400 | English-speaking instructor |
| Local cooking school | 4 to 5 hours | 2,000 to 3,000 | Full course plus certificate |
Best Din Tai Fung Locations in Taipei
- Original branch: 194 Xinyi Road, Sec. 2, Da’an District. Opens from 10am, and there is usually a queue.
- Taoyuan Airport branch: Terminal 2, B1. The most convenient spot for a last meal before flying home.
- ATT 4 Fun: Xinyi Mall, Taipei. Modern, with shorter queues than the original branch.
- Reference prices: a basket of 6 from 230 TWD, 10 from 380 TWD.
Basic Xiaolongbao Recipe to Make at Home
| Wrapper ingredients | Amount | Notes |
|---|---|---|
| All-purpose flour | 300g | Medium-protein flour works best |
| Boiling water | 155ml | Pour slowly into the flour |
| Salt | 1/4 teaspoon | |
| Filling ingredients | Amount | Notes |
| Ground pork | 300g | Lean to fat ratio 7:3 |
| Jellied chicken stock | 150ml | The secret to the soup inside |
| Minced ginger | 10g | Removes any meaty smell |
FAQ
What is the soup inside xiaolongbao made of?
It is jellied meat stock, made with gelatin from pork skin or chilled chicken feet. It is mixed into the filling and melts into hot broth during steaming.
Where does xiaolongbao come from?
Xiaolongbao comes from Jiangsu cuisine, especially Wuxi and Shanghai, and dates back to the 19th century. Din Tai Fung in Taiwan later made it famous worldwide.
How many pleats should a xiaolongbao have?
Traditionally at least 18. Anywhere from 16 to 21 pleats is considered the standard.
How do you eat xiaolongbao without burning your mouth?
Put it on a spoon, bite a small hole in the side and sip the soup slowly. The soup can be 80 to 90°C, so wait about 30 seconds first.
How much does Din Tai Fung xiaolongbao cost in Taipei?
As a reference, a basket of 6 starts from 230 TWD and a basket of 10 from 380 TWD.
Can I take a xiaolongbao cooking class in Taipei?
Yes. Options include Airbnb Experiences workshops (3 to 4 hours, 1,200 to 1,800 TWD), Klook classes (2.5 to 3 hours, 900 to 1,400 TWD) and local cooking schools (4 to 5 hours, 2,000 to 3,000 TWD).
Follow me on YouTube @ThayGiaoAnh, Instagram @lecturer.anh and TikTok @phantheanh88.
Written by Phan The Anh, Vietnamese travel blogger and marketing lecturer.
Leave a Reply