Sammi & Soupe Dumpling

Xiao Long Bao (or Tong Bao) are soup-filled dumplings. You heard me right! Even though it seems to defy culinary possibility, the "soup" is essentially a gelatinous concentrated flavourful liquid that is placed with the filling before sealing with the thinly rolled dough. The dough is made of low gluten flours to give elasticity and tenderness. These dumplings come in various forms depending on the region of China. They can have a thick skin with a tablespoonful of soup or thin skin with a teaspoonful of soup. It can also be served as one massive dumpling with a leathery exterior in which case a straw is required to get to the soup inside.

Here you can order over 20 varieties of fillings (vegetarian options available) for the soup dumplings. You can go for two fillings for one order. The fried dumplings are made the Northern China way - squat, open-ended, pan-fried until the bottom is nice and crunchy. The filling is tender and juicy.

The jellyfish salad is refreshing, tender with a special textural crunch that Asians love, but Westerners might not like. Order this at your own discretion. To finish off the meal, opt for the red bean paste buns - one of the most popular Chinese dessert. It has a soft and lightly sweet exterior with a smooth and earthy filling.

This is one of my go-to place for large group of friends to sample several of these fillings - each with its own unique flavour. I am still salivating of these soup dumplings as I am finishing writing this review.