 Steamed xiaolongbao served in a traditional steaming basket | |
| Alternative names | xiao long bao, xiaolong mantou, XLB |
|---|---|
| Course | Breakfast, xiaochi |
| Place of origin | Changzhou, Jiangsu, China |
| Main ingredients | Leavened or unleavened dough, minced pork (or other meats) |
Xiaolongbao (/ˈʃaʊlɒŋˌbaʊ/) refers to a type of small Chinese steamed bun (baozi) traditionally prepared in a xiaolong, a small bamboo steaming basket.[1] Xiaolongbao are often referred to as a kind of "dumpling", but are distinct from Chinese jiaozi or wonton.
In some parts of China and overseas, xiao long bao may specifically refer to a kind of soup dumpling, the tangbao (Chinese: 汤包) of Jiangnan cuisine, which are strongly associated with Shanghai and Wuxi. In Shanghainese, these are also known as siaulon moedeu or xiaolong mantou,[2] as Wu Chinese-speaking peoples use the traditional definition of "mantou", which refers to both filled and unfilled buns. Shengjianbao are very similar to tangbao but are pan-fried instead of steamed.