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Xiaolongbao facts for kids

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Xiao Long Bao at Nanxiang Mantou Dian 1.jpg
Steamed xiaolongbao served in a traditional steaming basket
Alternative names Xiaolong bao, xiao long bao, soup dumplings, xiaolong mantou, XLB
Course Dim sum, xiaochi
Place of origin China
Region or state Jiangnan (Shanghai, Wuxi)
Main ingredients Leavened or unleavened dough, minced pork (or other meats), aspic
Chinese name
Simplified Chinese 小笼包
Traditional Chinese 小籠包
Literal meaning little-basket bun
xiaolong mantou
Simplified Chinese 小笼馒头
Traditional Chinese 小籠饅頭
Literal meaning little-basket steamed bun
"little-basket steamed head"
Japanese name
Kanji 小籠包
Kana ショウロンポウ
Hiragana しょうろんぽう

Xiaolongbao (小笼包) are small steamed buns, originally from the Jiangnian region in China, especially connected to Shanghai and Wuxi. Traditionally they are filled with pork, but this can be mixed with other things, like crab meat and roe (eggs). Modern versions of these buns are often contain other meats, seafood or vegetarian fillings.

The buns are wrapped in a dough, which sometimes gets bigger by rising (called a leavened dough), or they're wrapped in a dough which doesn't do this (called an unleavened dough). The buns are then steamed over boiling water to cook them.

It is possible to buy deep frozen Xiaolongbao worldwide, normally in special shops or supermarkets which sell ingredients for Chinese cooking.

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