Xiao Long Bao vs. Dumplings: What Makes a Soup Dumpling Different?
A basket opens, steam rises, and a row of small, pleated dumplings comes into view. Xiao long bao may look familiar to anyone who enjoys Chinese dumplings, but their signature surprise is waiting inside: warm broth enclosed within the wrapper.
At Sammi & Soupe Dumpling, xiao long bao are a starting point for discovering how varied the world of dumplings can be.
How does the soup get inside?
One common method begins with broth that has been chilled until it sets into a soft jelly, known as aspic. This is enclosed with the filling before the dumpling is steamed. As it heats, the jelly melts, becoming the broth you discover when you open the wrapper. Cook With Campbells Canada
The wrapper begins as dough, rolled into a small circle. Filling is placed in the centre, then the edges are gathered into pleats and closed at the top. Each movement helps create a parcel capable of holding both its filling and its soup.
How are they different from jiaozi?
“Dumpling” describes a broad family of foods. When people refer to ordinary Chinese dumplings, they often mean jiaozi: filled parcels commonly shaped into crescents.
Jiaozi can be boiled, steamed, or pan-fried. Their appeal often comes from the combination of wrapper and filling, with a crisp underside when pan-fried. They may be wonderfully juicy, but an enclosed portion of broth is not their defining feature.
Xiao long bao are usually rounded, pleated at the top, and steamed. Their character comes from experiencing wrapper, filling, and broth together.
A different kind of first bite
A soup dumpling invites a little patience. Lift it gently onto a spoon, make a small opening, and allow the hot broth to cool before tasting.
The difference becomes clear in that first spoonful: this is a dumpling that brings its soup along with it.
Discover your next basket at Sammi. Choose your location and explore our xiao long bao and other dumplings.
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