xiaolongbao

plural xiaolongbaos · alternative xiao long bao · alternative hsiao-lung-pao

1. Chinese cuisineA type of dumpling or steamed bun (baozi) associated with eastern China, particularly Nanxiang near Shanghai.

   Pierogis: perhaps one of the crown jewels of all dumplings, somewhere between ravioli and gyoza, just below xiaolongbaos and empanadas.

   2016 December 2–4, Rachel Raczka, “Match point”, in Metro Boston, Boston, Mass., →OCLC, page 11, column 3

   2 more examples

   This is Din Tai Fung, the first OC outpost of the Taiwanese-based chain famous for xiaolongbaos (a.k.a. juicy pork dumplings). […] Shanghainese in origin, but perfected in Taiwan by Din Tai Fung’s Chinese founders, xiaolongbaos are bite-sized, soup-filled purses of pork.

   2014 September 5, Edwin Goei, “The Waiting Is the Hardest Part”, in Gustavo Arellano, editor, OC Weekly, volume 20, number 2, Costa Mesa, Calif.: OC Weekly, →OCLC, page 22

   Perhaps the dish Shanghai is most famous for, other than its hong shao rou red-cooked pork, is xiaolongbao, a soup dumpling that is hard to pronounce but easy to devour. […] All of the xiaolongbaos are wrapped and steamed to order, and customers can watch as the assembly line of cooks prepare them.

   2014 October 6, Jenny Gao, “Lin Long Fang”, in Jenny Linford, editor, 1001 Restaurants You Must Experience Before You Die, London: Cassell Illustrated, published 2015, →ISBN, page 815, column 2