From street-food stalls to Michelin-star restaurants, the best soup dumplings (or xiao long bao) can be found in every corner of the world. They are among the most popular and recognizable types of dumplings, and for good reason: the delicate wrappers are filled with tender meat and piping hot savory broth, creating a perfect balance of different textures and flavors. But where exactly did they come from? We explore the roots and evolution of this dish below.
Read More: Different Types of Dumplings Across Asian Cuisines
The Origins of Soup Dumplings: From Nanxiang to the World
Although the history of dumplings can be traced back to around 1800 years ago, soup dumplings were not invented until much later, in the late 19th century. Legend has it that they originated in a town called Nanxiang, located on the outskirts of Shanghai, in the 1870s. To beat out the competition, Huang Mingxian, the owner of a restaurant called Ri Hua Xuan, invented the first soup dumplings to impress his customers. He added aspic, a jellied meat stock, to minced pork, which melted during steaming, filling the dumpling with flavorful broth. This was definitely not an easy process back then: after boiling animal bones and simmering the broth for several hours, it had to be cooled and allowed to set into gelatin.
Mingxian named the dish ‘Nanxiang da rou mantou’, which means ‘large meat-filled bun from Nanxiang’. Unsurprisingly, the name did not stick for long, and people started calling it ‘xiao long bao’ (meaning ‘little basket bun’) instead, as they were typically served in baskets. The dish was an instant hit, and people would line up outside the door to try what they considered the best soup dumplings. The rest, of course, is history.
The Story Behind the Name
There is also another explanation behind the name ‘xiao long bao’. The story goes that Emperor Qianlong tried the dish in Wuxi, a city near Shanghai, while traveling through the region and reportedly raved about it. As he traveled along the river, he earned the nickname ‘Youlong’ or’ Swimming Dragon’. Some argue that xiao long bao was named in his honor, as ‘long’ means both ‘dragon’ and ‘basket’ in Mandarin. Regardless of whether this story is actually true, it has contributed to the dish’s reputation as the best soup dumplings and a notable motif in Chinese culture.
The Evolution of Soup Dumplings: Taiwan’s Culinary Influence
Every region in China developed its own version of the best soup dumplings over the years, but it was not until the 20th century that the dish gained global acclaim. In 1958, the owner of Din Tai Fung, a cooking oil business-turned-restaurant in Taipei, unknowingly hired a chef from eastern China who knew how to make the best soup dumplings by heart. He went on to train apprentices to master the complex cooking techniques involved in making the best soup dumplings.
The dish became so popular that the oil business was eventually phased out, and Din Tai Fung became a full-fledged restaurant. It is now credited with putting the dish on the map. The restaurant currently has more than 100 branches in over a dozen cities around the world.
Read More: How to Eat Soup Dumplings — The United Dumplings Way
Taste the Tradition: Soup Dumplings at United Dumplings
United Dumplings, San Francisco’s buzzing local favorite, honors the heritage of soup dumplings with expertly crafted flavors and a commitment to authenticity. Not only do we offer a variety of fillings, but we also have several options available in our frozen food line. You can try the traditional Pork Soup Dumplings, the classic Chicken Soup Dumplings, or the more innovative Crab and Pork Soup Dumplings. Of course, if you visit any of our restaurants, you can enjoy the best soup dumplings of all: the jumbo size.
