SOUP DUMPLINGS

Delicate steamed dumplings filled with savory chicken and a rich, flavorful broth that releases with every bite. Finished with chili crisp and fresh scallions for a balance of juicy, savory heat.

A Bite of History

Soup dumplings, widely known as xiaolongbao (小笼包), trace their roots to the Jiangnan region of China, particularly around Shanghai and neighboring Jiangsu.

Their defining feature is the broth sealed inside the dumpling. Traditionally, cooks accomplish this by preparing a rich stock that naturally gels as it cools. The chilled broth is folded into the filling, wrapped in thin dough, and carefully pleated by hand. As the dumplings steam, the stock melts back into a hot, flavorful soup—creating the signature burst of broth when the wrapper is opened.

The name xiaolongbao translates roughly to “small basket bun,” referring to the small bamboo steaming baskets traditionally used to prepare and serve them.

What began as a regional specialty became one of the most recognizable styles of Chinese dumpling around the world. The craftsmanship remains in the contrast: delicate wrapper, savory filling, and piping-hot broth all contained in one bite.

Our version finishes that tradition with chili crisp and scallions, adding aromatic heat and crunch to the rich, comforting broth inside.