People often confuse Xiao Long Bao with Jiaozi (potstickers) or Shanghai-style steamed buns. Nope. Jiaozi are crescent-shaped and pan-fried. These are round, steamed, and soupy. And no, they are not the same as sheng jian bao—those are fried, thicker, and have sesame on top. Different ballgame.
Xiao long bao : Recette de Xiao long bao
Also, yes, you can freeze them. But if you do, you’re betraying the soul of the dumpling. Fresh is best. It’s like eating a garden vs. a frozen TV dinner. You make the call.
