Soup Dumplings · Black-Dot Variety · Most Premium
The premium order. Pork filling with black truffle — earthy, aromatic, and unmistakably luxurious. The black-dot variety and the most expensive soup dumpling on the menu at $15. Order once to know what the fuss is about.
The pork & truffle XLB occupies the top position in Ugly Dumpling's color-coded system — the black dot is intentionally the most distinctive mark on the menu, reserved for the most premium variety. At $15 for 6 pieces, it's the same price as the entire Sampler, which tells you something about where it sits in the lineup.
Black truffle is folded directly into the pork filling — whether shaved, minced, or as a high-quality truffle paste depends on season and availability, but the aroma is always present. Truffle and pork fat have a natural affinity: the earthy, mushroom-like mustiness of truffle amplifies the richness of the pork rather than competing with it. The aspic broth carries this aroma clearly — when the steamer lid comes off, you'll smell it before you even pick up your chopsticks.
The technique is identical to every other XLB on the menu: same 18-fold pleating, same thin wrapper, same steam-to-order preparation. What changes is entirely what's inside. That's the point — the truffle variety proves how much the filling alone can elevate the format.
Per full order (6 pieces). Estimates based on standard recipe; actual values may vary.
| Nutrient | Amount |
|---|---|
| Calories | 400 |
| Protein | 18 g |
| Carbohydrates | 41 g |
| Fat | 18 g |
| Sodium | 790 mg |
| Allergen | Present |
|---|---|
| Wheat (gluten) | Yes |
| Soy | Yes |
| Pork | Yes |
| Truffle (fungus) | Yes |
| Shellfish | No |
| Dairy | No |
| Tree Nuts | No |
Ground pork seasoned with ginger, scallion, soy sauce, sesame oil, and Shaoxing wine — plus black truffle incorporated into both the filling and the aspic. The truffle transforms the broth: the first sip carries an earthy depth that the other XLB varieties can't match. This is the single most aromatic item on the soup dumpling menu.
Contains wheat, soy, pork, and truffle (a fungus). Free of shellfish, dairy, and tree nuts. Truffle is not a common allergen but those with sensitivities to fungi should note its presence. Not suitable for vegetarians, vegans, or gluten-free diners. Dairy-free and nut-free.
With the truffle variety, slow down more than usual — the broth is the centerpiece.
Grasp the top knot with chopsticks. Same technique as every XLB — the black dot is on the wrapper, not the knot, so look for it as you pick it up.
Lower the dumpling onto a ceramic soup spoon and nibble a small side vent. Lean in and smell the steam that escapes — the truffle aroma is at its peak right now.
This is the most flavorful broth in the lineup. The truffle and pork collagen combination is earthy, rich, and slightly musky in the best possible way. Do not rush this step.
Use less vinegar than usual — the truffle filling has enough complexity that heavy acidity can overpower it. A brief dip, then eat the whole piece in one bite.
