Which Chinese dumpling is known for containing savory broth inside?

The Chinese dumpling known for containing savory broth inside is xiaolongbao. These delicate steamed buns hold a meat filling and liquid soup, traditionally created by enclosing chilled gelatin-rich aspic that melts during steaming.

Xiaolongbao originated in Changzhou, Jiangsu, and became an iconic specialty of Jiangnan cuisine. The name refers to a “little-basket bun,” reflecting the small bamboo steaming baskets traditionally used to cook and serve them. Shanghai’s Nanxiang style is the best-known version outside China, although Changzhou, Wuxi, Suzhou, and Nanjing each have distinctive variations.

The filling is traditionally pork, but modern versions may contain crab, shrimp, other seafood, vegetables, or even sweet ingredients. Wrappers are usually thin and tender, with pleated folds gathered at the top. The soup inside is why diners commonly bite a small opening first and sip the broth before eating the rest.

Although English menus often call xiaolongbao “soup dumplings,” the term can be broader than this one dish. Chinese tangbao includes several soup-filled steamed buns, and xiaolongbao is technically a type of steamed bun rather than a jiaozi-style dumpling. Gyoza, wontons, and jiaozi do not ordinarily contain broth sealed inside.