Soup dumpling

Soup dumpling is a type of dumpling filled with hot soup and often a variety of other ingredients. Originating from China, soup dumplings are a popular dish in many Asian cuisines and have gained popularity worldwide.

History

The soup dumpling is believed to have originated in the Jiangnan region of China, particularly in Shanghai and Wuxi. The dumplings were traditionally made by wrapping a gelatinous soup in a thin dough skin. When steamed, the gelatin melts, creating a soup-filled dumpling.

Preparation

The preparation of soup dumplings involves several steps. The soup is usually made from pork skin or chicken, which is boiled until the collagen is extracted, then chilled until it forms a gelatin. This gelatin is then cut into small cubes and mixed with the filling, which can include pork, shrimp, or vegetables. The mixture is then wrapped in a thin, round dough skin and sealed at the top. The dumplings are then steamed in a bamboo steamer, which melts the gelatin and creates the soup.

Varieties

There are several varieties of soup dumplings, each with its own unique characteristics. The most well-known is the Xiaolongbao, a type of soup dumpling from Shanghai that is traditionally filled with pork and served in a bamboo steamer. Other varieties include the Tangbao, a larger soup dumpling from Hubei province that is often served with a straw to drink the soup, and the Shengjianbao, a pan-fried version of the Xiaolongbao.

Consumption

Eating soup dumplings requires care to avoid burning oneself on the hot soup. It is common to place the dumpling on a spoon, nibble a small hole in the skin, and drink the soup before eating the rest of the dumpling. Some people also like to dip the dumpling in a sauce, such as black vinegar with ginger.

In popular culture

Soup dumplings have gained international popularity and can be found in many cities around the world. They have been featured in numerous food and travel shows, and are a popular item on the menus of many Asian restaurants.