Laobian Steamed Dumplings

Laobian dumplings are thin-skinned steamed dumplings whose filling is first braised in stock, so that once steamed the wrapper turns translucent and the loose center tastes rich without heaviness.

It originated at the Laobian dumpling house founded in 1829 by Bian Fu near Xiaojin Bridge in Shengjing, refined into its present form over several generations.

Served hot by the steamer basket and dipped in vinegar and mashed garlic; locals often pair it with a bowl of clear broth as the heart of a meal.

The broth-braised filling is the soul that sets Laobian apart from ordinary dumplings, its loose, juicy center the defining trait.