Soup Dumplings · White-Dot Variety
The original. Six hand-pleated pork xiaolongbao filled with seasoned pork and rich aspic broth. The white-dot variety in Ugly Dumpling's color system, the bestseller and the baseline every other XLB is judged against.
Every soup dumpling at Ugly Dumpling starts with the same foundational technique: hand-pleating each wrapper into 18 precise folds around the filling before steaming. The pork variety is where that skill is most visible because there's nothing to hide behind — just filling, aspic, and the wrapper itself.
The aspic is the secret most diners don't see. Pork bones are simmered for hours, the resulting broth is strained and set into a firm gelatin, then diced into small cubes. Those cubes are mixed into the raw pork filling. When the dumpling hits the steamer, the aspic melts back into hot broth — trapped inside the sealed wrapper — creating the signature soup burst that defines authentic xiaolongbao.
The pork filling is seasoned conservatively on purpose: ground pork, fresh ginger, scallion, soy sauce, sesame oil, and a splash of Shaoxing rice wine. The restraint lets the natural sweetness of the pork and the depth of the broth lead. Over-seasoning is how XLB lose their identity and become just another dumpling.
Per full order (6 pieces). Figures are estimates based on standard recipe; actual values may vary by location and batch.
| Nutrient | Amount |
|---|---|
| Calories | 390 |
| Protein | 18 g |
| Carbohydrates | 42 g |
| Fat | 16 g |
| Sodium | 780 mg |
| Allergen | Present |
|---|---|
| Wheat (gluten) | Yes |
| Soy | Yes |
| Pork | Yes |
| Shellfish | No |
| Dairy | No |
| Tree Nuts | No |
| Egg | No |
The filling is seasoned ground pork combined with fresh ginger, sesame oil, soy sauce, scallion, and Shaoxing wine. The ingredient that separates XLB from regular dumplings is the aspic: pork broth set into firm gelatin cubes, folded into the raw mixture. During steaming, those cubes melt and become the hot soup burst you experience when you bite in.
Contains wheat, soy, and pork. Not suitable for vegetarians, vegans, or those on a gluten-free diet. Fine for dairy-free and nut-free diners. If you need a pork-free option, see the Chicken Soup Dumplings. For a full allergen overview across all varieties, see the Soup Dumplings index.
Follow these four steps every time. Rushing any step risks losing the broth or burning your mouth.
Use chopsticks to gently grasp the dumpling at the pleated top knot — not the belly. The skin is delicate and will tear if squeezed at the sides.
Lower the dumpling onto a ceramic soup spoon. Nibble or puncture a tiny hole on the side of the wrapper to let steam escape and cool the broth slightly.
Tilt the spoon and drink the broth directly from the hole. It should be intensely savory and almost silky from the collagen. This is the best part — don't waste a drop.
Dip the dumpling in the provided black vinegar with julienned ginger, then eat the whole piece in one bite. The vinegar cuts the richness of the pork fat beautifully.
