Soup Dumplings · Green-Dot Variety · Triple Filling
The green variety. Spinach-tinted wrapper and a triple filling of pork, shrimp, and spinach. The most visually distinct XLB on the menu, $12 for 6 pieces, same price as the classic.
The green wrapper isn't decoration — it's a functional identifier in Ugly Dumpling's color system, and here it signals the most complex filling on the $12 tier. Spinach juice is incorporated into the dough itself, creating the distinctive pale green tint before the wrapper ever touches the steamer. It's the easiest way to identify this variety in a mixed basket.
The filling combines ground pork, whole shrimp pieces, and spinach. Pork provides fat and body for the broth; shrimp adds a firm, snappy texture and a light seafood sweetness; spinach contributes color, a mild earthiness, and cuts through some of the richness from the pork fat. Each ingredient pulls its weight.
The aspic broth for this variety is a pork-base with a subtle shrimp note, lighter than pork & crab but more complex than plain pork. At 370 calories per order — 20 calories fewer than the classic pork — it's also the leanest of the pork-containing varieties, since shrimp replaces some of the ground pork in the mix.
Per full order (6 pieces). Estimates based on standard recipe; actual values may vary.
| Nutrient | Amount |
|---|---|
| Calories | 370 |
| Protein | 20 g |
| Carbohydrates | 40 g |
| Fat | 14 g |
| Sodium | 760 mg |
| Allergen | Present |
|---|---|
| Wheat (gluten) | Yes |
| Soy | Yes |
| Pork | Yes |
| Shellfish (Shrimp) | Yes |
| Dairy | No |
| Tree Nuts | No |
| Egg | No |
Ground pork, chopped shrimp, and minced spinach are combined with ginger, scallion, soy sauce, sesame oil, and Shaoxing wine. Pork-based aspic cubes round out the filling. The shrimp pieces stay distinct inside the wrapper — you'll notice the texture difference mid-bite. The spinach, folded into both the dough and the filling, gives a mild green flavor that balances the pork fat.
Contains wheat, soy, pork, and shellfish (shrimp). Not suitable for shellfish-allergic diners, vegetarians, vegans, or gluten-free diets. Dairy-free and nut-free. If shrimp is a concern, see the classic pork XLB or chicken XLB for shellfish-free alternatives.
The green wrapper is slightly firmer than the standard white — it holds up well but deserves the same gentle handling.
Grip the top knot with chopsticks. The spinach-infused dough is slightly denser than the plain white wrapper — it's more forgiving, but the knot is still the correct hold point.
Lower onto a soup spoon and make a small side vent. The broth has a subtle seafood sweetness from the shrimp — you'll notice it in the steam.
Lighter than the pork-only broth, with a clean shrimp note threading through the pork collagen base. Sip slowly and let the two flavors separate in your palate.
Black vinegar and ginger works here — the acidity lifts the shrimp flavor particularly well. Eat the whole piece in one bite to get all three fillings together.
