Xiâolóngbāo (小籠包)

The folding technique used to make Xiao long man tou is called the “Closed Satchel”. The shape is also used for Momos – a Nepali/Tibetan dumpling - and Zheng bao – an early Chinese stuffed steamed bun. The end result resembles a small, round satchel with the sealing pleats facing down or up. 

Xiao long man tou are renowned for their extremely delicate and thin skins. This thin, delicate dough is achieved through both proper dough preparation and immaculate folding technique that leaves no excess dough anywhere on the steamed bun. In Eastern China, culinary art relies on three aspects: the color or aesthetic beauty, aroma and taste. The making of the wrapper is the main determinate behind both the color and aesthetic appeal of Xioa long man tou. The wrapping process can only begin once the thin circles of dough are prepared (this process is covered under dough preparation in a latter section of the write-up). Once this is done, one takes the round patch of thin dough on three index fingers and spoons a small amount of filling into the center of the dough. Then the thumb should be placed in the center of the roll on the filling to keep it from falling out, while one uses their opposite hand’s index finger and thumb along the wrapper edge, folding the rim over itself to form pleats. After the pleats are made around the entire edge of the wrapper, the edges of the pleats are brought together over the filling and pinched between the thumb and index finger. This forms a small ball of excess dough, which should then be hollowed out into a small bowl. If any section of the wrapper is anything but paper thin, the yellowing of thicker dough will mar the legendary translucent skin. Thick wrapper can also prevent easy puncturing of the skin, which allows the soup formed within the dumpling during steaming to cascade out and entrance diners.