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Tang Bao (汤包) – Large Dumplings with Soup Filling
Tang bao, also known as soup dumplings, are a specialty of Chinese cuisine.
Tang Bao (汤包) – Large Dumplings with Soup Filling
Laura Chen
4
60 minutes
120 minutes
450
Chinese
Main course
Tang bao, also known as soup dumplings, are a specialty of Chinese cuisine. These extra large dumplings are filled with a mixture of meat and broth that is released when you bite into them.
Ingredients
- 500 g ground pork
- 2 shallots, finely diced
- 4 garlic cloves, finely chopped
- 2 tbsp ginger, finely chopped
- 100 ml Shaoxing wine
- 100 ml soy sauce
- 2 tbsp sesame oil
- 500 ml rich chicken broth
- 10 g agar-agar
- 500 g flour
- 300 ml warm water
- 1 tsp salt
Instructions
- Prepare the jellied filling: heat the chicken broth and stir in the agar-agar until it dissolves completely. Let it cool and set in the fridge.
- For the dough, knead the flour with the warm water and salt into a smooth dough. Cover and rest for 30 minutes.
- Mix the ground pork, shallots, garlic, ginger, Shaoxing wine, soy sauce and sesame oil in a bowl.
- Cut the set broth into small cubes and fold them into the meat.
- Divide the dough into equal pieces and roll them into thin circles.
- Fill each dough circle with enough of the meat and broth mixture, lift the edges and press them together gently so no liquid escapes.
- Steam the dumplings in a steamer basket over boiling water for about 20 minutes, until the dough turns translucent.
- Lift them carefully out of the steamer and serve right away.
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