Soup dumplings (Xiao long bao), a traditional confection originating from Shanghai, China, have become a global phenomenon and one of the icons of Chinese cuisine.
Answers of Soup Dumplings
The calorie content of soup dumplings varies depending on the method of preparation, type of filling and size. Generally speaking, the calories of soup dumplings mainly come from the crust and filling, and the following is a rough estimate:
Crust: The crust of xiao long bao is usually made of flour and water, which is relatively low in calories and usually contributes about 30-40 calories in each xiao long bao.
Filling: The calorie content of the filling depends on the ingredients used, such as pork and shrimp. Generally speaking, the filling has about 50-80 calories per soup dumpling.
Therefore, the total calories of a soup dumpling is roughly between 80-120 calories. Please note that this is only an estimate and the actual calories may vary depending on the preparation method and specific ingredients. If you are particularly concerned about the calorie content of xiao long bao, it is best to refer to the nutritional information on the specific restaurant or package.
History and Origin
The history of soup dumplings (xiao long bao) dates back to the late Qing Dynasty, when a restaurant in Shanghai, to attract more customers, created a novel type of bao, in which a mixture of meat filling and meat jellies were wrapped in a thin crust and then steamed in a bamboo cage. In this way, when the customer bites into the bun, he or she will feel the full soup and fresh meat filling, which has a delicate texture. These buns are called xiaolongbao because they are steamed in a small cage.
Soup dumplings (Xiao long bao) soon became popular in Shanghai, especially in Nanxiang town, where some old restaurants such as Nanxiang Steamed Bun Shop and Dexing Pavilion were famous for making Xiaolongbao. With the opening and development of Shanghai, xiaolongbao gradually spread all over the country and even internationally. Different places also created different varieties of xiaolongbao according to their tastes and styles, such as Beijing’s dunked soup dumplings, Guangdong’s soup dumplings, and Taiwan’s dunked soup xiaolong. Xiaolongbao has also become one of the must-try cuisines for many foreigners when they visit China.
Cultural Connotation
Soup dumplings (Xiao long bao) are not only a delicious food, but also a food with cultural connotations. In China, xiaolongbao is closely associated with traditional festivals and family gatherings. For example, during the Lunar New Year, many families make xiaolongbao together to symbolize reunion and good fortune. Xiaolongbao is shaped like a Yuanbao, symbolizing wealth and luck. The soup of Xiao Long Bao also symbolizes the sweetness and richness of life. In normal times, xiao long bao is also a suitable food for sharing with friends and relatives, enhancing feelings and communication.
Soup dumplings (Xiao long bao) also have a special symbolic meaning in the hearts of Chinese people. Xiaolongbao represents the wisdom and creativity of the Chinese people. It transforms a simple ingredient into an exquisite work of art, reflecting the Chinese people’s spirit of excellence and pursuit of perfection. Xiaolongbao also represents the tolerance and openness of the Chinese people. Its ability to blend different regions and cultures demonstrates the pluralistic and tolerant qualities of the Chinese people.
Imagine you are sitting at a round table with a steaming hot Xiao long bao in front of you. You gently pick up a xiao long bao with chopsticks, place it on a spoon, carefully bite open a small opening, let the aromatic soup flow into your mouth, then taste the juicy meat filling and feel the softness and elasticity of the skin. You can’t help but marvel that this is Xiaolongbao, the culinary miracle of China.
Recommended Places
If you want to savor the authentic Xiao Long Bao, you can visit some of the following places:
Shanghai: Shanghai is the birthplace of xiaolongbao, you can taste the most authentic Nanxiang xiaolongbao at Nanxiang Steamed Buns Shop or Dexing Pavilion in Nanxiang Town, they are stuffed with a mixture of pork and mutton, the broth is made from meat jelly, the crust is handmade, there are eighteen pleats, and each xiaolongbao weighs two taels, and the size of the buns is one bite.
Beijing: Beijing’s xiaolongbao are called dunking dumplings, and they are characterized by more soup, a more tender meat filling, a thinner crust, and more pleats, with twenty-four. You can find a food stall called Old Beijing Dumpling in Donghuamen Snack Street in Dongcheng District, their dumplings are made with a mixture of pork and shrimp, the soup is made from chicken and shrimp broth, and each dumpling weighs one and a half taels and is sized at two bites a piece.
Guangzhou: Guangzhou’s xiaolongbao are called soup dumplings, and they are characterized by a more flavorful meat filling, a clearer broth, a softer crust, and fewer pleats, and come in twelve pieces. You can find a restaurant called Guangzhou Restaurant on Beijing Road Pedestrian Street in the Yuexiu District. Their soup dumplings are made with a mixture of pork and fresh shrimp, and the broth is made from shrimp soup and ginger juice; each dumpling weighs one or two and is sized at three bites a piece.
Taipei: Taipei’s xiao long bao are called dunked xiao long bao, and they are characterized by a finer meat filling, thicker broth, tougher crust, and more neatly folded sixteen. You can find a restaurant called Din Tai Fung at the Taipei 101 building in the Xinyi district. Their dunked xiao long bao are made with a mixture of pork and crabmeat, and the soup is made from crab broth and vinegar; each dunked xiao long bao weighs one or two and is sized at four bites a piece.
The process of making Soup dumplings (Xiao long bao)
The process of making xiaolongbao is an advanced skill and requires the following steps:
Selection of ingredients: The meat filling for xiao long bao is usually pork-based, but other meats or seafood, such as lamb, shrimp, crab roe, etc., can also be added to increase the fresh aroma and flavor of the filling. The soup for Xiao Long Bao is made from meat skin jelly, which is a soup made by boiling pork skin and chicken bones, etc. It is cooled down and solidified into a piece, cut into small pieces, and mixed with the meat filling. The pastry for xiao long bao is made from high-gluten flour and water, to be kneaded smooth and elastic, then divided into small doses and rolled into thin and even rounds.
Wrapping: The wrapping of xiao long bao is a skillful job, requiring the center of the pastry to be thicker than the edges, which ensures that the bottom of the bao will not break and the top will be light and transparent. To wrap the skin, place the skin on the palm of your hand, pinch the edges of the skin with the thumb and forefinger of your other hand, and then rotate it clockwise while using the other three fingers to push the skin toward the center, forming a small opening into which you place the meat filling and soup, and then pinch the opening tightly to form a bun.
Pleating: The pleating of xiaolongbao is an artistic work, that requires the number of wrinkles to be large and even, usually eight or more, to ensure that the shape of the buns is beautiful and neat, and the number of wrinkles also influences the texture of the buns, the more pleats, the more chewy the buns are.
Steaming: Steaming the xiao long bao is a scientific task that requires the temperature and time of the steamer to be mastered just right, to ensure that the soup of the bao is not lost and the meat filling is cooked through. When steaming, the buns should be placed in a bamboo cage, leaving a certain gap between each bun to prevent sticking. Then place the bamboo cage over boiling water, cover it with a lid, and steam over high heat for about ten minutes, until the bun’s crust becomes translucent, the meat filling becomes full, and the broth becomes rich. Steamed buns should be taken out promptly, placed on a plate, and served while hot.
Soup dumplings (Xiao long bao) are not only a kind of food, but also a kind of culture, which contains the wisdom and emotion of the Chinese people, and is worth exploring and appreciating.
