If you've ever had Shanghainese soup dumplings (xiao long bao), you've probably had the thin-skinned kind filled with pork (or sometimes pork and crab) meatballs and rich, ultra-savory meat broth that gushes out when you bite through the wrapper. But as I recently discovered, there's a similar, heartier version: pan-fried soup dumplings, or shengjianbao. More