In the dumpling game, XLB (that would be xiao long bao, aka soup dumplings, for those who don't know) are the high rollers' table. Get it right and you're rewarded with juicy, porky heaven; fumble with your chopsticks and you've got a scalded mouth and a wet chin at best (a ruined dumpling and guffawing friends at worst).
Xiao long bao (literally "small basket buns," named for the bamboo baskets they’re steamed in) have delicate skins that encase a pork-based filling and a gelatinized meat broth. During steaming the broth liquefies, poaching the pork in a rich, savory soup. As the dumplings cool, the broth solidifies and the skin hardens, which is why XLB need to be eaten quickly, but not too quickly.