Xiaolongbao: How to Eat Taipei's Famous Soup Dumplings
What makes a great xiaolongbao, how to eat them without burning yourself, and why Taipei is so closely associated with this Shanghai-born dumpling.
Xiaolongbao: The Soup-Filled Dumpling
Xiaolongbao are delicate steamed dumplings filled with a mixture of pork and gelatinized broth that melts into hot soup once cooked — a technique that makes them one of the more technically demanding dumplings to both make and eat. While the style originated in Shanghai, Taipei's Din Tai Fung became so associated with perfecting it that the restaurant now has locations worldwide, and its Taipei flagship is a genuine culinary pilgrimage stop.
What Makes a Good Xiaolongbao
| Element | Sign of Quality |
|---|---|
| Wrapper | Thin enough to see a faint shadow of the filling, but not so thin it tears |
| Pleats | Traditionally 18 or more pleats gathered at the top, done by hand |
| Soup | A generous amount of broth inside that doesn't leak before you bite |
| Filling | Well-seasoned pork, not overly fatty or bland |
How to Eat Them Properly
Lift a dumpling gently with chopsticks (or a spoon underneath for support), place it on your spoon, and take a small bite out of the side first to let the hot soup out and cool slightly before eating the rest — biting straight into a whole xiaolongbao often results in a burst of scalding broth. A dip in black vinegar with julienned ginger is the traditional accompaniment.
Order a slightly smaller quantity than you think you need at first — xiaolongbao are usually just one course in a larger Din Tai Fung meal that includes other dumplings, noodles, and rice dishes.
