Anyone else love these?
Who loves xiao long bao (小笼包)? These are better than any buns/dumplings imo 
These have a silky smooth skin and once you bite into them, you can taste the delicious pork (normally, it's pork) mixture and then the burst of sweet broth. What's so special about xiao long bao (or siu lung bao in Cantonese) is that they have a squirt of tongue scalding soup inside -it's delicious! Some have mini straws inside each one because of how much soup it contains
They're called soup dumplings by some.From wiki:
QUOTE
Xiaolongbao, (also known as Soup dumplings) literally "little basket bun" , is a type of baozi (filled bun or bread-like item) from the Southern provinces of China, including Shanghai and Wuxi. Xiaolongbao are traditionally steamed in bamboo baskets, hence the name. It can be filled with hot soup and meat and/or vegetarian fillings, as well as other possibilities. The fillings are wrapped in something like a jiaozi wrapper that turns almost translucent after being steamed. Shanghai steamed buns can be recognised by their unique design, as the filled wrapper is gathered up into fine folds at the top, prior to steaming.
They can be eaten at any meal in Chinese culture, and are often served in restaurants that have dim sum service. The xiaolongbao is also popular when eating jiaozi or with Shanghai La mian.
Xiaolongbao differ from regular baozi in that they contain more filling than dough and are small in size, typically 1 in. (2.54 cm) in diameter, more like a dumpling.
To eat these, peel the dumpling off the lettuce or cabbage leaf taking care not to break the dumpling skin and deposit it into a Chinese soup spoon, which is usually provided, adding the vinegar provided if desired. Some places may also have shredded ginger. Take a small bite of the skin and suck out as much of the flavorful broth as possible. Then eat the rest of the dumpling from the spoon.
The soup inside is created by placing some meat gelatin inside the dumpling before steaming. The steam heat melts the gelatin into soup. In modern times, refrigeration makes it easy to wrap up frozen soup inside before steaming.
The Shanghai version of the Xiaolongbao were originally from a town called Nanxiang, a suburb of Shanghai in the Jiading District. The inventor of xiaolongbao originally sold them in his first store in Nanxiang next to the town's famous park, Gu Chi Garden. From there on it has expanded into downtown Shanghai and outwards.
Xiaolongbao in Wuxi tends to be sweeter and have a thinner dough skin, and hence are juicier, then the Shanghai variety.
They can be eaten at any meal in Chinese culture, and are often served in restaurants that have dim sum service. The xiaolongbao is also popular when eating jiaozi or with Shanghai La mian.
Xiaolongbao differ from regular baozi in that they contain more filling than dough and are small in size, typically 1 in. (2.54 cm) in diameter, more like a dumpling.
To eat these, peel the dumpling off the lettuce or cabbage leaf taking care not to break the dumpling skin and deposit it into a Chinese soup spoon, which is usually provided, adding the vinegar provided if desired. Some places may also have shredded ginger. Take a small bite of the skin and suck out as much of the flavorful broth as possible. Then eat the rest of the dumpling from the spoon.
The soup inside is created by placing some meat gelatin inside the dumpling before steaming. The steam heat melts the gelatin into soup. In modern times, refrigeration makes it easy to wrap up frozen soup inside before steaming.
The Shanghai version of the Xiaolongbao were originally from a town called Nanxiang, a suburb of Shanghai in the Jiading District. The inventor of xiaolongbao originally sold them in his first store in Nanxiang next to the town's famous park, Gu Chi Garden. From there on it has expanded into downtown Shanghai and outwards.
Xiaolongbao in Wuxi tends to be sweeter and have a thinner dough skin, and hence are juicier, then the Shanghai variety.
Now the pictures
And here are some other types of Chinese dumplings
