We usually get a variety whether it’s seafood, pork & vegetables, etc.
I’m thinking maybe a burgundy or something older like CA pre-1990s.
PYCM
Champagne. Gruner.
And dry Sherry.
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I was thinking champagne because it goes with everything, but hot dumplings and cold champagne might be a bit of an oddity. I had considered white burgundy as well.
Champagne is great with XLB, in my experience. Although, I’ll admit Champagne has always paired nicely with the particular company.
-Al
Champagne and a quality Fino, as has been mentioned. LdH Tondonia Reserva or Gravonia could work also.
Very much agreed.
Sherry is an interesting choice I had not considered before. Maybe one of those “dreaded” oxidized style champagnes too would be a good pairing. Seems like alot people on the forums like pre-ox champagnes.
XLB is a clear broth dish that has delicate flavors and normally served steaming hot. I wouldn’t go nuts with big pricey champagnes or still white wines.
In a way, I like your oxidized comment and, if me, I would not over-complicate and would go with simple Cremant (Alsace, Jura, Bourgogne), prosecco and/or cava.
Agree
I also don’t mind reds on the lighter side with xiao long bao. After all, dark vinegar is a common condiment for these
I love alsation cremants and we recently stocked some good cava’s. I’m not too familiar with loire sparklers…
Leave the wine out long enough… 
Some wines do have “soy sauce” flavors too… not sure if I should see something like that out.
I’m going to shock everyone and agree with the camp that says Sherry.
Agree with a good sherry - fino or manzanilla. My wife would prefer to pair w/ oloroso or palo cortado, but she pretty much pairs those with anything.