If you’ve lived in Shanghai for more than five minutes, you’ve heard of the gloriousness that is xiaolongbao. Undeniably one of Shanghai’s most globally recognized dishes, xiaolongbao are mouthful-sized pockets of joy filled to the brim with warming soup (made from melted pork aspic jelly) and (commonly) a sweet minced pork meatball. 

The outstretched arm of the dumpling’s emanating steam wafts satisfyingly off their piled high bamboo baskets, pulling diners inside dumpling shops across the city at all hours of the day.

READ MORE: Your Essential Guide to the World of Chinese Dumplings

The dumpling skins themselves range from so-thin-it’s-nearly-translucent to pudgy and thick, with each soupy morsel best enjoyed dunked in enough chili oil and vinegar to sink a ship.

The key is in the pleating, with each proper xiaolongbao having exactly 18 folds, pinched together at the top. A rule of thumb for consumption is the droopier the better; each dumpling should sag like a water balloon ready to explode on impact, releasing a tidal wave of porky goodness that will have you begging for more, long after your belly is full.

While the OG pork soup-filled xiaolongbao will forever and always hold a special place in our hearts, we are all for some ingenious innovation in the form of unhinged, fun flavor filled dumplings that take xiaolongbao to the next level.

We’ve rounded up six of Shanghai’s wildest xiaolongbao fillings for those looking to take their dumpling game to the next level.

Din Tai Fung 鼎泰丰 – Dessert Xiaolongbao (RMB28/four)

Arguably the world’s most famous xiaologbao outpost, Din Tai Fung is a powerhouse brand (originating in Taiwan) with branches in 14 countries. Celebrated as the poster child for meticulously consistent xiaolongbao, many agree it is the higher quality that warrants the higher price tag.

Din Tai Fung is no stranger to creative xiaolongbao fillings, from seasonal mushrooms to braised chicken, from crab roe to pork with black truffle, they really span the gamut. However, it’s the Dessert Xiaolongbao (RMB28/four) where Din Tai Fung’s imagination really shines. There’s a quartet of options – golden lava (salted egg yolk), taro, red bean, and black sesame – plus rotating seasonal flavors, like chocolate or sweet corn.

Each thin-skinned dessert xiaolongbao goes for RMB7-8 (with a minimum order of two of each), or you can order a steaming basket of all four kinds for RMB28. The mild taro and sweet red bean are more pastes, so there is no soupy center, but the golden lava is the ideal balance of sweet and savory with a rich liquefied core. Do note that the dessert xiaolongbao here are on the smaller side and more of a novelty, not necessarily worth going out of the way for.

Din Tai Fung 鼎泰丰, eight locations around Shanghai

Fahua Tang Guan 法华汤馆  – Curry Broth Xiaolongbao (RMB20/eight)

After relocating several years ago, Fahua Tangbao is a family-owned soup dumpling shop is pumping out a streamlined selection of five xiaolongbao varieties, duck blood soup, and nothing more.

 While the majority of the xiaolongbao are classic Shanghainese offerings – minced pork, crab, and the like – this establishment is also incorporating another Shanghainese flavor – curry beef broth. The Curry Broth Xiaolongbao (RMB20/eight) are stuffed with a minced pork meatball, but the broth is instead a scrumptious yet light and translucent beef stock seasoned with curry powder, turmeric, star anise, cinnamon, Sichuan peppercorns and other aromatics that form a distinct Shanghainese curry flavor. The fragrant curry broth adds another dimension to the conventional version, one that can be quite divisive among patrons.

Fahua Tang Guan 法华汤馆, 503 Fahuazhen Lu, by Dingxi Lu, 法华镇路503号近定西路

Jia Jia Tang Bao 佳家汤包 – Egg Yolk & Pork Xiaolongbao (RMB36)

A Shanghai institution, Jia Jia Tang Bao was founded back in 1986, serving up Shanghainese dumplings, noodles, and sides to the local food loving masses ever since. What began as a humble storefront has since grown into over 20 locations around the Shanghai metropolitan area. Why? Because they are doling out an endless stream of freshly made xiaolongbao, prized for their thin skin and light, full-flavored broth.

The menu sees nearly a dozen xiaolongbao permutations, stuffed to the gills with all manner of pork, crab, shrimp, truffle, luffa, and more, but our favorite combination is Egg Yolk and Pork Meat Xiaolongbao (RMB36/12). The slightly salted yolk steams a bit extra from the soup, resulting in the “brekkie sandwich” of xiaolongbao. Hear us out, imagine a breakfast sausage swapped for soup-laden pork mince, your bread of choice swapped for a dumpling wrapper, and the egg being, well, the requisite runny yolk on a breakfast sandwich. You’re welcome for the rise and shine inspiration.

Jia Jia Tangbao 佳家汤包, 127 Huange Lu, 黄河路127号

Mi Mian Hui Xin 米面荟心 – Steamed Black Sesame Xiaolongbao (RMB14/three)

Classic dim sum dishes are what you will mostly find at Mi Mian Hui Xin, a trendy Cantonese diner in Wukang Market. While most of the fare leans traditional, there are a few surprising exceptions – namely the black-freckled Steamed Sesame Xiaolongbao (RMB14/three).

These saccharine soup dumplings see a molten lava explosion of sugary black sesame that unleashes a flavor onslaught on your mouth, in the sweetest interpretation of a xiaolongbao we have ever tasted. A thick black sesame paste wrapped in perfect pleats arrives hot and gooey, so come prepared for instant sesame gratification.

Mi Mian Hui Xin 米面荟心, 1/F, 98 Wukang Lu, by Wuyuan Lu, 武康路98号1楼近五原路

Sui Tang Li随堂里 – Iberico Ham Xiaolongbao (RMB128)

Sui Tang Li is a Chinese restaurant with a name inspired by the meaning happy, free and relaxed, serving plates that are best shared and presented in style. Chef Tony Ye, who has more than 20 years of experience, delivers the best of artisan dim sum and has curated a menu composed of creative and contemporary dishes influenced by Shanghainese, Sichuan and Cantonese regional cuisines.

The restaurant’s Iberico Ham Xiaolongbao (RMB128) has been a dim sum top seller since day one, a lux take on this beloved streetside dumpling. The minced pork meatball is amped with the salty addition of imported 5J AX brand iberico black skin pork meat, with the skin partially dyed with beetroot. The result is a decadent meaty rendition, with that extra hit of luxury. Another playful riff, Sui Tang Li also serves fried xiaolongbao stuffed with pickled vegetables and adorned with caviar beads.

Sui Tang Li 随堂里, 2/F, The Middle House Residences, 366 Shi Men Yi Lu, by Wujiang Lu, 石门一路366号镛舍公寓式酒店二层近吴江路

Yang Yang Ti Mian 样样体面 – Salted Egg Yolk Xiaolongbao (RMB12/six)

A salted egg yolk mecca, Yang Yang Ti Mian is a Shanghainese-leaning noodle and dumpling shop in Hongkou with an extensive selection of all things salty and yolky. We're talking salted egg yolk xialongbao, salted egg yolk wontons, salted egg yolk potstickers, salted egg yolk fried noodles, salted egg yolk crab and rice cakes... the list goes on.

Plump and juicy, the Salted Egg Yolk Xiaolongbao (RMB12/six), sport over-stuffed bottoms that hang with the weight of pools of salted egg yolk and pork fat soup. To balance the yolk's salinity, the sweeter pink pounded pork is used for the meatball center, a dunk in aged vinegar cutting through the richness.

Yang Yang Ti Mian 样样体面, 20 Bao'an Branch Road, Sichuan Bei Lu, by Ouyang Lu, 四川北路街道宝安支路20号, 近欧阳路