One may argue that there’s no right or wrong way to do something, as long as it gets done.
But in the case of something as simple as eating a xiao long bao (‘little basket dumplings’ in Chinese, which we’ll refer to as XLB), we may not all agree on what the “right” way is, but we know when someone’s definitely doing it wrong – by letting the broth encased within the flavourful parcel go to waste.
Two years ago, TimeOut London was called out for making a video that recommended popping the soup-and-minced-meat-filled dumplings as if they were pimples. The horror.
And two years later, it seems some of us still need an education on how to properly eat the delicate Chinese creations.
If any one person is to be the authority on how to eat XLBs properly, we believe a chef from Taiwanese restaurant chain Din Tai Fung would be it. After all, the brand is famed for its exquisite hand-made dumplings, which demand an 18-pleat fold to close. (If you want to learn how make XLB, check out our handy recipe here!)
So when one such chef was invited onto MasterChef Australia to demonstrate how to prepare and, more importantly to us, eat a XLB, we paid attention.
After all, reading up on the instructions is one thing, but watching it in action is another.
Here are the steps: