Xiao Long Bao are otherwise known as soup dumplings.

More like SUPER dumplings!

These buns of beauty do have a dark streak, mind you. Slurp their insides carefully or you’ll be going to bed with a burnt tongue.

First things first: are they buns or are they dumplings? There is some confusion as to whether the dough is too thin to be a bun, but too thick to be a dumpling.

When push comes to shove, who really gives a rat’s bun? Taste over title!

Pork is the traditional filling, though you’ll find just about anything in modern variations.

And that soup you suck up alongside the meat? It began life as a jellied broth. When the dumplings are steamed, it changes into a soupy liquid.

SCIENCE.

Take a bao, and make it a long one.