Xiao Long Bao Soup Dumplings: What They Are and How to Eat
Xiao long bao explained: where the soup dumpling comes from, how to eat it without burning your mouth, and how Toki in Jeddah serves its chicken version.
. 5 min read
Xiao long bao is the dumpling people film being lifted from a steamer, sagging gently with what is sealed inside. It is also the dumpling most likely to burn a first-timer’s mouth.
Here is what it is, where it comes from, how to eat it properly, and how Toki in Jeddah makes its own version.
What is xiao long bao?
Xiao long bao is a small Chinese steamed dumpling with a thin wrapper, a pleated top and hot broth sealed inside with the filling. The name means roughly “little basket bun”, after the bamboo steamer baskets it is cooked and served in.
The broth is the clever part. Cooks fold a jellied stock into the filling. It is solid when the dumpling is wrapped, then melts into soup in the steamer. That is why the dumplings droop a little when you lift them, and why English menus often call them soup dumplings.
Where does xiao long bao come from?
Xiao long bao comes from the Shanghai and Jiangsu region of eastern China. Its best-known home is Nanxiang, an old town on the northwest edge of Shanghai, where the dumpling has been made since the 19th century.
Cities across Jiangsu, such as Wuxi, make their own versions, often a little sweeter. In Shanghai the craft is judged by the wrapper. It should be thin enough to show the broth, strong enough not to tear, and gathered into many fine pleats at the top.
That origin surprises people. Xiao long bao now sits on dim sum menus all over the world, but dim sum comes from Guangdong in the south, while xiao long bao comes from the east. If you are new to the wider tradition, start with what dim sum is and how it works.
How do you eat xiao long bao without burning your mouth?
Use a spoon, bite a small hole, let the steam out and sip the broth, then eat the rest. Never put a whole one straight from the steamer into your mouth.
Step by step:
- Lift the dumpling gently by its pleated top with chopsticks. Pinching the sides can tear the wrapper and lose the soup.
- Set it on a soup spoon so nothing spills.
- Nibble a small opening near the top of the wrapper.
- Wait a few seconds for the steam to escape, then sip the broth from the spoon.
- Eat the dumpling in one or two bites with its sauce.
It also helps to wait a minute after the basket is opened. The wrapper cools first, and the inside stays hot for longer than you expect.
What sauce do you eat xiao long bao with?
In Shanghai, the classic dip is black vinegar with thin strips of fresh ginger. The vinegar cuts through the richness, and the ginger keeps each bite fresh.
Put a few strands of ginger on the spoon with the dumpling, add a small splash of vinegar and eat them together. Go lightly, because too much vinegar drowns the filling. Toki’s version comes with a sauce of its own, as you will see below.
What is xiao long bao like at Toki in Jeddah?
Toki’s Xiao Long Bao is its own take: a Guangzhou style chicken dumpling served with a light spicy sauce. It is SAR 68 on the menu and listed at 201 kcal.
So it is not a copy of the Nanxiang original, and it does not try to be. It is chicken-based, and instead of vinegar and ginger it comes with a light spicy sauce. The words “Guangzhou style” point south, to the Cantonese cooking that shapes much of Toki’s menu, which is covered in Cantonese cuisine explained.
Eat it the same careful way. Whatever the filling, the centre of a dumpling fresh from the steamer is hotter than the wrapper, so the spoon and the small first bite still apply. Taste the sauce as it is served before you add anything else.
The menu lists its allergens as gluten, soybeans, sesame, crustaceans, onion and chilli. You can check the details for every dish on the Toki menu. Toki runs a halal kitchen, and it is a Selected restaurant in the MICHELIN Guide Saudi Arabia for 2025 and 2026. Dim sum is one of the things its Google reviewers praise most.
What should you order with xiao long bao at Toki?
Pair it with one clean, steamed basket and one with texture. Crystal Shrimp and the Crystal Mushroom Dumpling are the natural partners.
- Crystal Shrimp (SAR 55): translucent dumplings with water chestnut and carrot. Mild, so it resets the palate after the spicy sauce.
- Crystal Mushroom Dumpling (SAR 74): king and shiitake mushroom with truffle sauce, earthy where the xiao long bao is bright.
- Vegetable Spring Roll (SAR 66): cabbage, snow pea and glass noodles, for the crunch the steamed baskets do not have.
- Kaffir Lobster Dumpling (SAR 128): lobster, prawn and kaffir lime, for a more special round.
If the table likes heat, add the Szechuan Sui Mai (SAR 50) with chicken, shrimp and chili. If not, save it for another visit, since the xiao long bao already brings some spice.
A first round for two of Xiao Long Bao, Crystal Shrimp, Crystal Mushroom Dumpling and Vegetable Spring Roll comes to SAR 263. Tea suits dim sum well, and Toki’s teas are SAR 28 each. Jasmine Dragon Pearl is a gentle, fragrant choice. For every other basket on the list, see the types of dim sum at Toki.
Quick answers
What does xiao long bao mean?
It means roughly “little basket bun”. Xiao means small, long refers to the steamer basket, and bao means a bun or filled dough.
Is xiao long bao the same as dim sum?
Not originally. Xiao long bao comes from Shanghai and Jiangsu, while dim sum is Cantonese. Many restaurants serve it with their dim sum, and Toki lists it on its dim sum menu.
What is in Toki’s xiao long bao?
Chicken. Toki’s version is a Guangzhou style chicken dumpling with a light spicy sauce, at SAR 68 and 201 kcal.
Where can I eat xiao long bao in Jeddah?
At Toki on King Abdulaziz Road in Al Khalidiyah. Order it as part of your first round of dim sum, and book your table ahead if you have a date in mind.
