Shanghai Soup Dumplings
Synopsis
Nanxiang Steamed Bun was created by Huang Mingxian in 1871 in Nanxiang Town, Jiading, Shanghai. It features thin skin, generous filling, and a delicious, savory broth. Each bun has at least 14 pleats, and the filling, mixed with aspic, turns into a flavorful soup after steaming. In 2014, the craftsmanship of Nanxiang Steamed Bun was listed as a National Intangible Cultural Heritage, making it one of Shanghai’s most representative traditional culinary icons.
Overview
Shanghai soup dumplings, known locally as xiaolong mantou, are the most representative traditional delicacy of Shanghai and the brightest calling card of Shanghai-style culinary culture. These dumplings feature paper-thin wrappers encasing a savory meat filling. The filling includes aspic, which melts during steaming to create a rich, flavorful broth. With one bite, the broth bursts forth, filling the mouth with delicious aroma. The most famous Nanxiang xiaolong mantou was created by Huang Mingxian in Nanxiang Town, Jiading, Shanghai, in the 10th year of the Tongzhi reign of the Qing Dynasty (1871), boasting a history of over 150 years. In 2014, the craftsmanship of Nanxiang xiaolong mantou was inscribed on the National List of Intangible Cultural Heritage Representative Projects.
While soup dumplings can be found across China, Shanghai's Nanxiang xiaolong mantou is undoubtedly the most authentic and famous representative. In Shanghai, one can enjoy delicious soup dumplings everywhere, from century-old establishments like the Nanxiang Steamed Bun Restaurant to small dumpling shops tucked away in alleys. The Nanxiang Steamed Bun Restaurant, located within Shanghai's Yuyuan Tourist Mart, has long queues from morning till night and is a must-visit culinary landmark for tourists visiting Shanghai.
Craftsmanship
| Step | Description |
|---|---|
| Dough Making | Mix flour with water to form a dough, knead repeatedly until smooth and elastic |
| Rolling Wrappers | Roll into thin, round wrappers that are thicker in the center and thinner at the edges, requiring thinness without tearing |
| Filling Preparation | Mix minced pork with aspic, ginger juice, soy sauce, and other seasonings until well combined |
| Folding | Wrap the filling and pinch to form at least 14 pleats, with the closure facing upwards |
| Steaming | Steam in small bamboo baskets for approximately 8 minutes |
Aspic is the secret to the soup dumpling's broth. Making aspic requires simmering pork skin for a long time to dissolve the collagen, forming a thick, gelatinous liquid that solidifies into a jelly upon cooling. Chopped aspic is mixed into the meat filling; when steamed, the aspic melts, becoming the delicious broth inside the dumpling. The amount of aspic and the thickness of the simmered liquid directly affect the quantity and texture of the broth, making it the most skill-intensive aspect of soup dumpling making.
The number of pleats is also a standard for measuring a chef's skill. Authentic Nanxiang xiaolong mantou requires at least 14 pleats per dumpling. The pleats should be even, fine, and tightly sealed, resulting in a pagoda-shaped, translucent dumpling after steaming. Skilled masters can create 18 or even more pleats.
Authentic Eating Method
The proper way to eat soup dumplings is quite particular—first, bite a small opening at the bottom, gently suck out the broth inside, then dip it in vinegar with shredded ginger before eating. This is because the broth inside the dumpling is extremely hot, and biting directly into it can easily cause burns. Sucking out the broth first allows one to savor the delicious soup while avoiding scalding.
The best dipping sauce is Zhenjiang aromatic vinegar paired with shredded ginger. The sourness of the vinegar cuts through the richness and enhances the flavor, while the ginger removes any gaminess from the pork. Some prefer adding a little soy sauce to the vinegar, which is also a common practice.
Classic Varieties
| Variety | Characteristics |
|---|---|
| Pork Soup Dumplings | The most classic variety, featuring pork filling with aspic broth |
| Crab Roe Soup Dumplings | Crab roe and crab meat mixed into the filling, adding extra umami, a seasonal autumn specialty |
| Shrimp Soup Dumplings | Fresh shrimp meat mixed into the filling, offering a springy texture |
| Pan-Fried Soup Dumplings | A variant with a golden, crispy pan-fried bottom |
Crab roe soup dumplings are a seasonal autumn delicacy. Every autumn when hairy crabs are in season, soup dumpling restaurants introduce crab roe soup dumplings—freshly picked crab roe and crab meat are mixed into the pork filling. The steamed dumplings carry a rich crab aroma, and with one bite, the delicious crab juice and meat broth blend in the mouth, making it one of the most anticipated autumn foods.
Cultural Significance
Soup dumplings are not only a representative of Shanghai cuisine but also a microcosm of Shanghai-style culture. The meticulousness and refinement of soup dumplings reflect Shanghainese people's pursuit of quality in life—even a breakfast item must achieve thin wrappers, fresh filling, delicious broth, and perfect form. Nanxiang xiaolong mantou has grown from a small shop in Nanxiang Town to one of Shanghai's most famous culinary brands, thanks to generations of artisans' dedication to quality and the inheritance of craftsmanship.
References
- Baidu Baike: https://baike.baidu.com/item/南翔小笼馒头
- Wikipedia: https://zh.wikipedia.org/zh-cn/小笼包
- Shanghai Municipal Administration of Culture and Tourism: https://whlyj.sh.gov.cn
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