Xiaolongbao

Xiaolongbao

Steamed xiaolongbao served in a traditional steaming basket
Alternative names	xiao long bao, xiaolong mantou, XLB
Course	Breakfast, xiaochi
Place of origin	Changzhou, Jiangsu, China
Main ingredients	Leavened or unleavened dough, minced pork (or other meats)
Media: Xiaolongbao

Xiaolongbao (/ˈʃaʊlɒŋˌbaʊ/) refers to a type of small Chinese steamed bun (baozi) traditionally prepared in a xiaolong, a small bamboo steaming basket.^[1] Xiaolongbao are often referred to as a kind of "dumpling", but are distinct from Chinese jiaozi or wonton.

In some parts of China and overseas, xiao long bao may specifically refer to a kind of soup dumpling, the tangbao (Chinese: 汤包) of Jiangnan cuisine, which are strongly associated with Shanghai and Wuxi. In Shanghainese, these are also known as siaulon moedeu or xiaolong mantou,^[2] as Wu Chinese-speaking peoples use the traditional definition of "mantou", which refers to both filled and unfilled buns. Shengjianbao are very similar to tangbao but are pan-fried instead of steamed.