Wu Chinese-speaking peoples use the traditional definition of “mantou”, which refers to both filled and unfilled buns. There are numerous styles of xiaolongbao in Jiangsu cuisine. Shanghai-style xiaolongbao originated in Nanxiang, which was japanese pork buns neighboring village of Shanghai in Jiangsu that eventually ended up becoming an outer suburb of Shanghai’s Jiading District.
Two specialist xiaolongbao restaurants have a particularly long history. Nanxiang but is now located in the Yu Garden area. It is famed for its crab-meat-filled buns. Chinese buns, in general, may be divided into two types, depending on the degree of leavening of the flour skin. Buns can be made with leavened or unleavened dough. Those made with unleavened dough use clear water for mixing, the skin is thin and the fillings large. Xiaolongbao are traditionally filled with pork.
More modern innovations include other meats, seafood, shrimp, crab meat, and vegetarian fillings. Soup dumplings are created by wrapping solid meat aspic inside the skin alongside the meat filling. Heat from steaming then melts the gelatin-gelled aspic into soup. In modern times, refrigeration has made the process of making tangbao during hot weather easier, since making gelled aspic is much more difficult at room temperature.
Xiaolongbao are traditionally eaten for breakfast. The buns are served hot in the bamboo baskets in which they were steamed, usually on a bed of dried leaves or paper mat, although some restaurants now use napa cabbage instead. The buns are usually dipped in Zhenjiang vinegar with chili crisp. The buns are usually dipped in Zhenjiang vinegar with ginger slivers.
In Guangdong and the West, it is sometimes served as a dish during Cantonese tea time. Frozen tangbao are now mass-produced and a popular frozen food sold worldwide. Food Lover’s Guide to the World: Experience the Great Global Cuisines. Dumplings, a dish on the to-do list”. Shanghai Snacks: Nanxiang Steamed Stuffed Bun”. Shanghai’s 7 Essential Soup Dumplings: Xiaolongbao”. Xtreme Foodies – The world’s Essential Eats curated by local food experts.
This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate, I earn from qualifying purchases. How to make Nikuman, Japanese steamed buns wrapped around a delicious pork filling with shiitake mushroom, cabbage, and scallion. The buns were so good as they were freshly made and everyone loved them! Nikuman is Japanese steamed buns filled with delicious savory pork, shiitake mushroom, cabbage, and scallion.
Learn how to make this favorite snack at home! Called Nikuman, these pillowy soft Steamed Pork Buns are filled with a savory pork filling with shiitake mushroom, cabbage, and scallion. It’s a Japanese take on the popular Chinese dish and is available even at a convenience store in Japan. This is the detailed recipe on how to make it from scratch!