Xiao Long Bao, often called "soup dumplings," is a type of Chinese steamed dumpling known for its thin, delicate wrapper that encases a savory filling and hot broth. Originally from the Jiangnan region of China, particularly Shanghai, Xiao Long Bao is typically filled with seasoned pork, though variations include ingredients like crabmeat or other meats.

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The unique broth inside comes from gelatinized meat stock mixed into the filling; when steamed, this stock melts, creating a pocket of flavorful soup within the dumpling.

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Eating Xiao Long Bao requires a bit of technique: it’s usually best to gently lift the dumpling, place it on a spoon, and take a small bite to let the steam escape and sip the hot broth before enjoying the rest. The result is a delicious experience that combines the tender dumpling skin, rich broth, and savory filling in each bite.