You’ve probably heard them called “soup dumplings.” And yes, that’s the most accurate nickname ever. But why are they so obsessed over? Well, imagine biting into a dumpling, and instead of a dry filling, you get a burst of hot, savory broth. It’s like a party in your mouth—a very careful, burn-risk party.
They originated in Shanghai, specifically in the Nanxiang district, around the late 1800s. Some chef genius decided to put aspic (gelatinized broth) inside the filling. When steamed, that aspic melts into liquid gold. Genius, I tell you. Pure, chaotic genius.
