Authentic Chinese Tangbao: Traditional Soup Dumplings Recipe

Ingredients

  • 500g all-purpose flour
  • 1 teaspoon active dry yeast
  • 1/2 teaspoon sugar
  • 1 cup warm water
  • 500g ground pork
  • 1 tablespoon soy sauce
  • 1 tablespoon Chinese cooking wine
  • 1 teaspoon sesame oil
  • 1/2 teaspoon white pepper
  • 1 tablespoon grated ginger
  • 2 green onions, finely chopped
  • 1 liter pork or chicken broth
  • 10g gelatin powder
  • 50g water for gelatin
  • 1/2 teaspoon salt

Steps and instructions

  1. In a large bowl, combine flour, yeast, sugar, and warm water. Stir until a dough forms.
  2. Knead the dough on a floured surface until smooth and elastic. Cover and let it rest for 2 hours.
  3. In a separate bowl, mix together ground pork, soy sauce, Chinese cooking wine, sesame oil, white pepper, grated ginger, and chopped green onions.
  4. Heat the broth in a saucepan until boiling, then sprinkle in the gelatin powder. Stir until the gelatin is completely dissolved.
  5. Pour the broth into a flat dish and refrigerate until it solidifies.
  6. Roll out the dough into a thin sheet and cut out circles for the dumpling wrappers.
  7. Cut the solidified broth into small cubes and add a cube to the center of each dumpling wrapper. Add a spoonful of the pork mixture on top.
  8. Fold the dumpling wrappers, sealing the edges tightly to ensure the filling and broth cube are well contained.
  9. Steam the dumplings in a bamboo steamer over boiling water for about 15-20 minutes, or until the pork is fully cooked.
  10. Be very careful when eating as the broth inside the dumpling will be hot. Enjoy your homemade Tangbao!

Tools for making

  • Large bowl - For mixing the dough and pork filling.
  • Floured surface - To knead the dough until smooth and elastic.
  • Saucepan - To heat and boil the broth.
  • Flat dish - To pour and solidify the gelatin-infused broth.
  • Bamboo steamer - To steam the dumplings.
  • Rolling pin - For rolling out the dough into thin sheets.
  • Knife - To cut out circles for the dumpling wrappers and to chop the green onions and ginger.
  • Spoon - To mix the pork filling and to add the filling to the dumpling wrappers.
  • Refrigerator - To chill and solidify the gelatin-infused broth.

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier crust.
  • Replace ground pork with ground chicken or ground beef for a different meat filling.
  • Add minced garlic to the pork mixture for added flavor.
  • Include finely chopped vegetables such as cabbage, carrots, or mushrooms to the pork filling.
  • Make a vegetarian version by substituting the ground pork with tofu or textured vegetable protein (TVP).
  • Experiment with different dipping sauces such as soy-ginger sauce, sweet chili sauce, or black vinegar sauce.
  • Add a spicy kick by incorporating chili paste or chili oil into the pork filling.
  • Add a handful of chopped cilantro or fresh herbs to the pork mixture for a burst of freshness.
  • Create a seafood version by using shrimp or a combination of shrimp and minced fish as the filling.
  • Make mini tangbao by using smaller dumpling wrappers and adjusting the cooking time accordingly.

Recipe overview

Tangbao is a type of large soup dumpling that originated from the Jiangnan region of China. This scrumptious delicacy is known for its thin skin, ample fillings, and rich broth encapsulated within the dumpling itself. The process of making Tangbao at home is a somewhat intricate but hugely rewarding experience. This recipe will guide you through the steps of preparing the dough, making a succulent pork filling, and creating a gelatinized broth that turns into soup when steamed. The end result is a delightful burst of flavors that you and your loved ones are sure to enjoy. Be prepared for a little bit of a challenge, but remember, the best things in life require a touch of effort. Get ready to impress with your homemade Tangbao!

Common questions

  1. Can I use a substitute for all-purpose flour? Yes, you can use bread flour as a substitute for all-purpose flour in this recipe.
  2. Can I use instant yeast instead of active dry yeast? Yes, you can substitute instant yeast for active dry yeast. However, you may need to make slight adjustments to the rising time.
  3. Can I use a different type of meat? Yes, you can use ground chicken or a combination of ground pork and chicken if you prefer.
  4. Can I make the dumpling wrappers from scratch? Yes, the recipe includes instructions for making the dumpling wrappers from scratch using the provided dough recipe.
  5. Can I use store-bought dumpling wrappers? Yes, you can use pre-made dumpling wrappers if you prefer a quicker option.
  6. Can I freeze the dumplings? Yes, you can freeze the uncooked dumplings for later use. Place them on a baking sheet in a single layer and freeze until solid, then transfer them to a freezer bag or container.
  7. Can I use vegetable broth instead of pork or chicken broth? Yes, you can use vegetable broth as a substitute if you prefer a vegetarian version of Tangbao.
  8. Can I make the gelatin broth in advance? Yes, you can prepare the gelatin broth in advance and keep it refrigerated until you are ready to assemble the dumplings.
  9. Can I steam the dumplings using a regular steamer? Yes, you can use a regular steamer if you don't have a bamboo steamer. Just make sure to line the steamer basket with parchment paper or cabbage leaves to prevent sticking.

Serving dishes and utensils

  • Bamboo steamer - Used for steaming the Tangbao dumplings.
  • Rolling pin - Helps in rolling out the dough for the dumpling wrappers.
  • Cutting board - Provides a surface for cutting out the circles for the dumpling wrappers.
  • Knife - Used for chopping and mincing ingredients.
  • Mixing bowls - For mixing and combining the ingredients for the pork filling and dough.
  • Saucepan - Used for heating the broth.
  • Flat dish - Used for refrigerating and solidifying the gelatin broth.
  • Spatula - Helps in folding and sealing the dumpling wrappers.
  • Bowl for dipping sauce - Used for serving and enjoying the Tangbao with dipping sauce.
  • Steamer pot or wok - Provides the steam for cooking the Tangbao dumplings.

Origin stories

Originating from the culinary heartland of Jiangsu Province in Eastern China, Tangbao, or soup dumplings, have a rich narrative steeped in Chinese history and culture. As legend has it, during the Qing Dynasty, a creative chef in the imperial court wanted to impress the emperor with a unique dish. Inspired by traditional dumplings, he set out to create a version that could incorporate soup within the dumpling itself. This was no small feat considering the soup would typically spill out during the cooking process. After tireless experimentation, he came up with the ingenious idea to solidify the broth with gelatin before sealing it inside the dumpling. Upon steaming, the gelatin would melt, creating a burst of flavorful soup when bitten into. Hence, the Tangbao was born, delighting the emperor and eventually food lovers all over the world. Today, it's a cherished dim sum delicacy, symbolizing the innovative spirit of Chinese cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.