Exploring the Delightful (and Delicious) World of Shanghai Dumplings
But what exactly are Shanghai dumplings? Are they different to other Chinese dumplings? Why should you try them?
By the end of this article, you’ll have all the answers you need and more. So grab your chopsticks and let’s dive down the dumpling rabbit hole!
Shanghai Dumplings || What are they?
Shanghai Dumplings || Xiǎolóngbāo 小笼包
Shanghai Dumplings || Shēngjiānbāo 生煎包
Shanghai Dumplings || Shāomai 烧卖
Shanghai Dumplings || FAQs
Shanghai Dumplings – What are they?
Shanghai is a foodie’s paradise, and one of its most famous culinary delights is the humble dumpling.
First of all, let’s delve into the history of dumplings in Shanghai.
The city has a rich culinary heritage, and dumplings have been a favorite food here for centuries. The earliest forms of dumplings can be traced back to the Tang Dynasty (618-907 AD), when they were served as a kind of medicinal food.
Over time, dumplings became a staple of Chinese cuisine, with each region developing its own unique flavors and cooking techniques.
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The most typical example of Chinese dumplings are probably jiǎozi 饺子 – a dumpling with a meat or vegetable filling with a wrapping of thin pastry, usually steamed, boiled or pan fried.
In China, it’s traditional to make and eat jiaozi as a family on Chinese New Year’s Eve.
Although this type of dumpling can be found all over China and even in other parts of East Asia, they are most commonly eaten in northern China.
Heading south to Shanghai, dumplings can take on quite a different style to their northern cousins.
In the rest of the article we’ll discover our top 3 types of dumpling which are commonly thought of as Shanghai-style.
Shanghai Dumplings – Xiǎolóngbāo 小笼包
In Shanghai, the most famous type of dumpling is the xiaolongbao.
Usually served in a small basket, these small, steamed buns are typically filled with minced pork or crab meat, and they’re bursting with savory broth.
To eat them, diners carefully pick up the dumpling with chopsticks, bite a small hole in the top, and suck out the broth before eating the rest of the dumpling.
Abroad, these dumplings are often referred to as ‘Shanghai Xiaolongbao’ or ‘soup dumplings’.
However, soup dumplings aren’t actually from Shanghai. In China, they’re sometimes called “Hangzhou Xiaolongbao”. Hangzhou is another city southwest of Shanghai!
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Though the exact origin of these small, soupy buns are up for a debate, what seems clear is that soup dumplings originate from the 江浙沪 Jiāngzhèhù part of China (Jiangsu, Shanghai and Zhejiang).
Very tasty xiaolongbao can be found in this area!
You might also see xiaolongbao up northern in cities like Beijing and Tianjin, though the quality is not always the same as the authentic Jiāngzhèhù kind.
Up north, xiaolongbao tend to have fluffier buns and less juice-y. One of the delights of eating a good xiaolongbao is trying to carefully drink up the hot soup out of the dumpling before eating the rest in one bite.
Good luck and maybe bring some napkins!
Shanghai Dumplings – Shēngjiānbāo 生煎包
Shengjianbao is one of Shanghai’s most common breakfast foods, and it has been since the early 1900s.
These beautifully pan fried pork buns are delicious, and really fit the bill of falling into the bracket of ‘Shanghai dumplings’.
Eating shengjianbao is another situation in which probably requires a napkin or two until you’re well-practised at eating them.
Like xiaolongbao, these pan fried buns have a pork and soupy filling.
In this case, the dumpling skin is thicker, with a crispier crust on the bottom and a thinner crust on top.
The buns are lined up in an oiled pan, as you can see in the photo below.
They are usually sprinkled with spring onion and/or sesame seeds during cooking. Both xiaolongbao and shengjian can be served with vinegar for dipping. Extremely tasty!
You can also find shengjianbao outside of the Jiangzhe area, but they much less common. In Shanghai, these are sometimes also referred to as 生煎馒头 (shēngjiānmántou).
In Shanghai, the word mántou can be used to refer to both filled and unfilled buns.
In the rest of China, the word 馒头 mántou specifically refers to unfilled buns, and 包 bāo or 包子 bāozi are filled buns.
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Shanghai Dumplings – Shāomai 烧卖
Shaomai are very different to the previous two soupy, Shanghai dumplings, but they are also a common find when scouring the Shanghai streets for a breakfast treat.
What they lack in soup they make up for in glutinous, rice-y goodness.
Shaomai come in varying forms across China, though they originally hail from Inner Mongolia.
Breakfast in Shanghai // Discover The Sumptuous Shao Mai
What is Shumai? Shao Mai (烧卖), also known as Shumai, is a popular savory breakfast in Shanghai. You can think of them as dumplings with an open top.
One of the most commonly know variations is the ‘Shumai’ or ‘siumaai’, which you would find in Hong Kong.
In Cantonese cuisine, a siumaai usually consists of a pork and shrimp mixture.
Siumaai’s wrapping is made from a thin layer of lye water dough, which is often bright yellow in colour.
These dumplings are usually seasoned with rice wine, soy sauce, sesame oil, chicken stock, and either an orange dot of crab roe or diced carrot.
The Shanghai variation is quite different from this Hong Kong or Guangdong ‘siumaai’.
For the filling, Shanghai shaomai uses a mixture of glutinous rice, pork mince, mushroom, and onion. The outside pastry is quite thin, close to the xiaolongbao style casing.
These dumplings are usually steamed.
All three of these Shanghai-style dumplings are pretty essential tasting when it comes to Shanghai cuisine.
You can usually find all three of them at small stalls across the city, especially around breakfast time. (Some of them are traditional breakfast foods in Taiwan too!)
Just keep your eyes peeled for the towers of steaming baskets.
A quick note for vegetarians: the traditional filling for these dumplings does contain pork.
Though they might not be on every corner, it is possible to find vegetarian versions of all of three around and about Shanghai.
Happy Eating and let us know which is your favourite!
Whether you’re a longtime fan of dumplings or a newcomer to Shanghai cuisine, there’s no better way to experience the city’s culinary scene than by sampling its many varieties of dumplings.
So grab some chopsticks, find a cozy restaurant, and enjoy the delightful world of dumplings in Shanghai.
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Shanghai Dumplings || FAQs
What is a Dumpling?
A Dumpling is a broad classification for a type of food that consists of dough wrapped around a filling such as meat or vegetables.
Does China have many types of Dumpling?
Yes, dumplings are China are very broad. You can have them steamed, fried, boiled and with meat, vegetables or even fruit/chocolate or cheese inside.
Where can I buy dumplings in China?
Dumplings are readily available all over China whether it be in a big chain restaurants like Din Tai Feng, or small side street shops. There are even street vendors that sell all different kinds so you will never be short of dumplings in China or Shanghai.
What are soup dumplings called?
In Chinese, soup dumplings are called 小笼包 (xiǎolóngbāo).
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