These days, xiao long bao (or soup dumplings) are a staple of Chinese American cuisine. It’s hard to believe that less than a decade ago these 19th-century Shanghainese dumplings were a relatively new discovery for mainstream America. Much of their rise can be credited to MìLà, a Bellevue, Washington-based restaurant then known as Xiao Chi Jie (XCJ). READ MORE...