Dumplings are a broad category of dishes made by wrapping dough around fillings, or sometimes just a ball of dough served alone. They come in various forms across many cultures, but one thing they all have in common is their satisfying bite. In Chinese cuisine, dumplings are commonly steamed, boiled, or fried and served with dipping sauces. Two popular types of dumplings from Chinese cuisine are xiaolongbao and soup dumplings.
While they may look alike at first glance, they are not quite the same.One striking feature that separates xiaolongbao from soup dumplings is how they are made and enjoyed, even though both feature a similar filling of broth.
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What is Xiaolongbao?
Xiaolongbao is a specific type of dumpling originating from Jiangnan, a region in eastern China. The name translates to “little basket buns,” referencing the traditional bamboo steamers they are cooked in. Xiaolongbao are delicate, thin-skinned dumplings filled with pork and a rich, savory broth, which is solidified into a jelly before cooking. As the dumplings steam, the jelly melts into a delicious liquid, creating a burst of hot soup inside the dumpling.
Xiaolongbao are typically eaten by carefully picking up the dumpling with chopsticks, biting a small hole in the skin, sipping the broth, and then consuming the rest. They require careful handling because the broth can be very hot and the thin skin can easily break.
What is a Soup Dumpling?
Soup dumplings, as the name suggests, are dumplings that contain soup or broth within the dough. However, the term “soup dumpling” can refer to various types of dumplings that are filled with liquid, not just xiaolongbao. Soup dumplings might come in different sizes and shapes, and sometimes their skin is thicker or the way they are cooked is different. Some versions of soup dumplings are boiled instead of steamed, and the dough may be more substantial to hold the broth inside.
Unlike xiaolongbao, which has a specific method of eating, soup dumplings in a broader sense don’t always have the same serving or eating etiquette. For instance, soup-filled wontons can also be considered a type of soup dumpling, though they are more commonly served floating in a broth, rather than having the soup inside the dumpling.
Differences Between Xiaolongbao and Soup Dumplings
Cooking Method
Xiaolongbao is always steamed. The bamboo steamer gives it a traditional and slightly fragrant element as the buns cook. Meanwhile, soup dumplings can be boiled, steamed, or even pan-fried, depending on the recipe. This variety in preparation gives soup dumplings a range of textures, from a soft and chewy exterior when boiled to a crispy underside when pan-fried.
Texture
Xiaolongbao is known for its extremely thin, almost translucent skin. The dough is designed to be delicate yet strong enough to hold the liquid inside without breaking.
On the other hand, many soup dumplings, especially when boiled, have a slightly thicker dough, which ensures the broth remains intact during cooking. The thicker skin also makes soup dumplings easier to handle compared to the more fragile xiaolongbao.
