Often called "soup dumplings," what Shanghainese steamed buns contain a pork filling and a gelatinized aspic that melts into a hot broth when cooked?

Xiaolongbao

Xiaolongbao are traditionally prepared in small bamboo steaming baskets, which give the dish its name. They are typically served with a dipping sauce of Chinkiang vinegar and slivered ginger.