xiao long bao bamboo steamer focus close

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Xiao long bao on bamboo steamer focus, close up. Royalty Free Stock Photo

Steaming Hot Xiao Long Bao in Bamboo Steamer Royalty Free Stock Photo

Chinese steamed buns on wood container , selective focus Royalty Free Stock Photo

Xiao long bao on bamboo steamer focus, close up.

Xiao Long Pao served in a bamboo basket with cauliflower Royalty Free Stock Photo

Close up, selective focus on a man grabbing a dumpling with a pair of black chopsticks Royalty Free Stock Photo

Xiaolongbao are soup-filled dumplings originating from the 19th-century Nan Xiang, The dumplings are usually filled with a large volume of soup and minced pork, then steamed in a specially-designed bamboo steamer. Sometimes, xiaolongbao can also be filled with crab or shrimp meat. The dough is quite thin, and it is believed that it should be thicker than tang bao, but not as thick as shen jian bao.It is recommended to serve xiaolongbao dumplings while they are still hot, preferably with a vinegar and ginger dip on the side.