The history of Xiao Long Bao (soup dumplings to many Americans and foreigners) is swathered in folklore. But to most Shanghaineses, Xiao Long Bao originated from Nanxiang, Shanghai in 1870s. Soup Dumpling has thin skin made with flour and water, then hand rolled by skilled chefs. The dumpling skin with a small amount of meat is then placed in the palm of the hand, the chef will then use his other hand fingers to gather the edges up by spunning the dumpling clockwise. The more pleats on top of each soup dumpling means the chef is more skillful. Typical Soup Dumplings should have at least 14 pleats and should be slightly bigger than a golf ball.