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Xiaolongbao Redux: Best Places for Soup Dumplings in Shanghai

What hasn’t been written about xiaolongbao, the humble Shanghainese soup dumpling? It is a marvel of engineering; skin thin enough to be translucent, pleated around seasoned pork and bursting at the seams with umami-rich soup.  Further enhanced with a dip in black vinegar and topped with thin slivers of ginger, it is consumed by daintily lifting by the top where the skin is thickest and raising to your lips in a soup spoon, lest any spillage occurs during consumption.  Living in Shanghai, the birthplace of xiaolongbao, I’m spoiled to be able to indulge in a basket whenever the craving strikes. And it happens more often than I’d like to admit.

Locals believe that a good xiaolongbao is in the ratio of skin, soup and meat. The thinner the skin and more plentiful the soup and meat, the better. But the perfect xiaolongbao is often elusive, a product of the nimble hands of young chefs who roll and pleat behind kitchen glass, affected …

Jing | 28.05.15 at 10:11 PM |

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