The Ultimate Guide to Shanghai Dumplings: A Traveler’s Culinary Adventure

This guide covers Shanghai’s core dumpling specialties, popular non-local varieties, and practical tips for ordering and enjoying them like a local. With recommendations for top eateries, filling options, and step-by-step eating guides for key dumplings, you’re set for an unforgettable culinary journey through Shanghai’s dumpling culture.

Shanghai’s dumplings are iconic, each with unique preparation methods and cultural significance. Unlike northern China’s wheat-focused dumpling culture, Shanghai’s versions reflect the city's port-city ingenuity: thin skins, delicate broths, and seasonal fillings crafted from centuries of trade and local agriculture.

Exploring the city’s dumpling scene isn’t just a meal—it’s a dive into breakfast alleys, summer food rituals, and the Shanghainese love for subtle sweetness and texture contrasts. Below, we explore the city’s definitive specialties, including where to find them, filling varieties, ordering details, and how to eat them.

Xiaolongbao (小笼包), or “little basket buns,” are Shanghai’s most iconic dumplings and celebrated culinary export—paper-thin wrappers encasing hot broth and tender filling. Born in Nanxiang (南翔), a historic canal town now part of Shanghai, in the late 19th century, they evolved from larger soup buns (tangbao) into delicate, steamy parcels of heavenly flavor.

The secret is in the broth: Xiaolongbao’s signature soup is made from pídòng (皮冻), a pork-skin gelatin. Chefs simmer it for hours, strain the collagen-rich liquid, and chill it into a savory jelly. Diced jelly is then folded into the raw filling. During steaming, it melts, creating a hot, aromatic broth sealed inside the delicate wrapper. This 150-year-old Shanghainese technique ensures a rich yet balanced flavor, distinguishing xiaolongbao from other dumplings.

Xiaolongbao are sold by the long (笼, bamboo steamer basket), typically containing 6, 8, or 12 dumplings (zhi, 只), depending on the restaurant. Prices range from ¥20–100+ per long, with premium fillings like pure crab roe costing more.

Check the menu for the number of zhi (individual dumplings) per long (basket).
For example, Jia Jia Tang Bao offers 12 zhi per basket of classic pork filling, and 6 zhi per basket of pure crab.

1. Gently lift the dumpling by its topknot with chopsticks and place it on a spoon to catch drips.

2. Dip in vinegar with ginger slivers to balance the richness.

3. Nibble a small hole to sip the hot broth slowly, letting it cool slightly.

4. Eat the rest in one bite or dip again for extra flavor.

Lai Lai Xiao Long 莱莱小笼

Address: 天津路506号

506 Tianjin Road

Tucked just off the bustling Nanjing East Road pedestrian street, Lai Lai Xiao Long opened in 2006 and quickly earned a Michelin Guide recommendation for its exceptional xiaolongbao. This cozy gem is a favorite among locals and travelers alike for its consistently fresh, handmade dumplings, particularly the decadent varieties featuring hairy crab filling.

While English menus are not available, ordering is a breeze with a translation app or by pointing to your desired dishes. The staff, accustomed to tourists, ensures a welcoming experience, making Lai Lai Xiao Long an excellent place for savoring Shanghai’s iconic dumplings.

Jia Jia Tang Bao 佳家汤包

Address: 黄河路127号

127 Huanghe Road

Nestled in a narrow alley in the Huangpu District since 2001, Jia Jia Tang Bao draws daily crowds for its masterfully balanced xiaolongbao. The cozy, eight-seat space offers a front-row view of chefs pleating dumplings with surgical precision. One of the best-known Shanghai soup dumpling places is praised for its technical excellence—paper-thin wrappers holding hot, clear broth—that defines the experience.

Queues can stretch 45 minutes or more during peak hours. Arrive right before they open (7:30 a.m.) or after lunch peak (around 2 p.m.) for a minimal wait. No English menu, but the staff patiently guide tourists through pointing.

Fuchun Xiao Long Guan 富春小笼馆

Address: 建国西路652号

652 Jianguo West Road

This is a legendary xiaolongbao spot with a cult following among the locals. Their dumplings are renowned for being extra juicy and a bit more rustic in style. Its retro ambiance and affordable prices make it a favorite among locals and visitors alike. The slightly less touristy setting compared to Nanxiang restaurant in Yuyuan Garden offers a more intimate dining experience, ideal for savoring Shanghai’s dumpling culture.

English menus and a ticketed queue system ease the process for visitors.

Shengjianbao (生煎包), or "raw-fried buns", are pan-fried dumplings with a crispy bottom, a soft or fluffy top, and a juicy pork filling with hot broth. Unlike xiaolongbao, they feature a thicker, leavened wrapper, pork filling, and a signature crisp sesame-crusted base.

Buns are fried raw in a lidded iron pan. Water is added to steam the tops and crisp the base. Result: fluffy top + caramelized crust + juicy filling.

A Shanghai breakfast staple since the early 1900s, they come in two styles: laoshi (old-style, puffier dough) and xinshi (new-style, thinner, crispier skin with a lacy crust).

Shengjianbao are sold by the liang (两), a traditional unit typically equaling 4 pieces (zhi, 只). Prices range from ¥10–30 per liang, with premium fillings costing more. Alternate Portions: Some shops sell 6 or 8 pieces/order (check menus).

1. Pick up the dumpling by its top with chopsticks and place it on a spoon.

2. Optionally dip in vinegar to cut the richness.

3. Bite a small hole to sip the broth carefully, letting it cool slightly.

4. Eat the rest, savoring the crispy bottom and soft top.

Da Hu Chun 大壶春

Address: 四川中路136号

136 Middle Sichuan Road

Da Hu Chun, a Shanghai institution since the 1930s, is a Michelin Bib Gourmand gem celebrated for its traditional laoshi shengjianbao. These fluffier, leavened-dough dumplings absorb much of their savory broth, earning the nickname “soupless shengjianbao.”

Locals pair them with a signature beef curry soup to complement their rich pork. Steeped in nearly a century of history, this cozy spot captures the essence of Shanghai’s early shengjianbao shops.

Shu Cai Ji 舒蔡记

Address: 云南中路142号

142 Yun Nan Middle Road

Tucked in a local corner of Huangpu District, steps from The Bund, Shu Cai Ji is a beloved hole-in-the-wall run by husband-and-wife team Shu and Cai since 1980. This authentic snack shop serves shengjianbao with slightly leavened dough, offering a lightly puffed top and crispy bottom.

At noon, a queue forms like clockwork, with locals flocking for its juicy pork fillings. Order inside, grab a ticket, and join the collection line for an authentic taste of Shanghai dumpling soul. Shu Cai Ji delivers a hyper-local, budget-friendly foodie gem.

Yang’s Dumplings 小杨生煎

Address: multiple locations citywide

Yang’s Dumplings, born as a humble street vendor on Wujiang Road in the 1990s, has grown into Shanghai’s most famous chain for xinshi shengjianbao, with dozens of locations across the city and beyond. Renowned for its soup-heavy dumplings made with unleavened wrappers, Yang’s delivers a crispy, lacy bottom and a juicy pork or crab filling that bursts with flavor.

Popular with both locals and tourists, they offer a vibrant taste of Shanghai’s dumpling culture. Its widespread presence ensures you’re never far from a steaming basket, perfect for satisfying shengjianbao cravings in Shanghai.

Guotie (锅贴), also known as potstickers, is a cherished Shanghai dumpling variation, offering a crispy, golden bottom and a juicy, often soup-filled filling. Closely related to shengjianbao, guotie are distinct with their thinner, unleavened wrappers and elongated, crescent shape, pan-fried in the same iron pans for a chewy, crunchy texture. Unlike the fluffier, leavened shengjianbao, guotie delivers a denser bite, with guantang guotie (soup-filled potstickers) providing a burst of savory broth. A popular snack in Shanghai since the early 20th century, these dumplings are a must-try for travelers seeking the full spectrum of Shanghai’s dumpling culture.

Guotie are typically sold at the same venues as shengjianbao, from bustling chains to local stalls along Shanghai’s food streets. Favorites like Yang’s Dumplings and Da Hu Chun serve both, often cooking guotie in the same sizzling pans for a crispy finish.

They’re ordered by the liang (两, usually 4 pieces, or zhi), with prices ranging from ¥8–25. Check menus for portion sizes, as some spots offer 6–8 zhi per order.

1. Lift the potsticker by its top with chopsticks (or by hand if you're on the go).

2. Dip in soy sauce or vinegar to enhance the flavor.

3. Bite carefully to sip any broth, letting it cool to avoid burns.

4. Enjoy the crispy bottom and chewy wrapper in one or two bites.

Xiao huntun (小馄饨), or “mini wontons,” are a quintessential Shanghai dumpling, cherished as a breakfast staple across the city. These delicate morsels feature paper-thin, square wrappers encasing a tiny dot of pork filling, served in a light, fragrant broth with seaweed, scallions, and xiapi (虾皮, cured shrimp flakes).

Unlike the soup-filled xiaolongbao or crispy shengjianbao, xiao huntun offers simplicity and comfort, its subtle flavors making it a perfect morning pick-me-up. A hallmark of Shanghai’s dumpling culture, these wontons are a must-try for travelers seeking an authentic, fuss-free taste of the city.

Xiao huntun are widely available at the same bustling eateries and street stalls that serve shengjianbao and guotie, particularly along Shanghai’s vibrant food streets. If you notice a massive aluminum vat steaming violently at the entrance, and several people wrapping wontons at lightning speed behind glass, this is your spot.

Xiao huntun are ordered by the bowl, typically containing 8–12 wontons, priced around ¥8–15. Some places offer small (xiao fen, 小份) or large (da fen, 大份) portions, so be sure to specify when ordering.

Jicai huntun (荠菜馄饨), or shepherd’s purse wontons, are an authentically Shanghainese dumpling, celebrated for their larger, square wrappers and vibrant filling of pork and jicai (shepherd’s purse), a wild green with an earthy, slightly bitter flavor.

A seasonal favorite, especially in spring and summer, these wontons are a cornerstone of Shanghai’s dumpling culture, offering a distinct contrast to the delicate xiao huntun.

Served in two styles—hot in a clear, comforting broth (tang huntun) or cold with a creamy sesame-peanut sauce (huashengjiang ban huntun) during summer months—they deliver a bold yet balanced taste.

Jicai huntun are a specialty at many Shanghainese eateries, often found alongside xiao huntun and other dumplings at food stalls and restaurants along food streets. You can find them in many restaurants previously mentioned in this Shanghai dumpling guide.

Jicai huntun are ordered by the bowl, typically containing 10, 13, or 15 wontons, priced around ¥10–18. Specify tang huntun (hot, in broth) or leng (cold, with sesame-peanut sauce), especially in summer, for the latter.

Shanghai’s dumpling scene is a culinary love letter to the city’s heritage, blending delicate craftsmanship with bold, soul-warming flavors. From the broth-filled elegance of xiaolongbao to the crispy crunch of shengjianbao and the earthy delight of jicai huntun, each bite tells a story of Shanghai’s port-city ingenuity and seasonal traditions. Do not miss out and make sure you try all of these delicious Shanghai dumpling varieties on your next trip!