Ah, the xiao long bao. Shanghainese in origin, these diminutive dumplings begin life as balls of raw, minced pork embedded with bits of aspic. The pork morsels are then carefully wrapped around flattened rounds of dough, their tops pleated into folds, crimping them shut. When they're steamed, the pork cooks and the aspic melts into a hot, scalding broth. By now, you should've mastered eating one without squirting yourself in the eye or dribbling any of that precious nectar onto your shirt.