What is the history of soup dumplings?

A person's first taste of the Chinese soup dumplings called xiao long bao is a magical one. read more

When steamed, the aspic turns back into a liquid, and provides the base for the rich soup for which the dumpling is so beloved. (This is also the reason why eating the dumpling cold is such a mortal sin - the soup begins to once again congeal, leading to a rather thick, greasy texture. read more

Afar Magazine traced the history of xiao long bao, from its humble beginnings to its current global superstar status. Get ready to crave soup dumplings. Xiao long bao were most likely born in Nanxiang, outside Shanghai, around 1875. read more

Chicken and dumplings are a notoriously time-consuming enterprise, but the end result is very much worth the effort. However, if you're a time-crunched cook who craves the comforting pleasures of this classic dish, this is the recipe for you. read more