To eat these, peel the dumpling off the lettuce or cabbage leaf taking care not to break the dumpling skin and deposit it into a Chinese soup spoon, which is usually provided, adding the vinegar provided as desired. Some places may also have shredded ginger. Take a small bite of the skin, allowing some of the broth to drain, and drink a bit of it. Then eat the rest of the dumpling from the spoon. Doing so will allow you to savor the taste without scalding the tongue.
Sheng Jian Bao is like a bao zi in that it has a meaty filling inside roughly shaped like a xiao long bao but pan fried. Its origins are from Shanghai.
Char Siu Bao, a.k.a Chinese Barbecue Pork Buns, are fluffy, white buns that are commonly served at Chinese restaurants during dim sum. At their best, Char Siu Bao are soft as a pillow and filled with a savory mixture of minced Chinese barbecue pork (char siu), soy sauce, oyster sauce, scallions and sugar.