Authentic Tangbao Recipe China, Asia
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Cooking tips
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wrappers
Unlike other kinds of dumpling wrappers which can be store-bought, the wrappers for tangbao should be made from scratch, since store-bought ones simply are not elastic enough to hold the liquid filling. Also, when making the dough for the wrappers, it is a good idea to use only 90% of the flour that the recipe calls for, as that way you will not run the risk of using too much flour. Why is that? Well,... Read more -
meat jelly/aspic
When making meat jelly, or aspic, you should choose cuts with lots of cartilaginous tissue, like pig’s feet for example. However, often just pork rind is used which should be first blanched to remove any impurities, and any fat should be trimmed off before you proceed to make the stock. Also, using aromatics like ginger, green onions and sometimes cooking wine is also a must. Although meat jelly is ... Read more -
equipment
For making xiaolongbao, there is some equipment you will need that does not necessarily is not part of everyone’s kitchen — a wok, a dowel, and bamboo steaming baskets. Chinese spoon and chopstick can also come in handy. You can surely purchase these in Asian stores, if necessary or order those online. -
how to eat tangbao (soup dumplings)
Pick the dumpling carefully with chopsticks and dip it into the dipping sauce, then place it in a duck spoon — you can use a small bowl instead. Next, pinch open the dumpling and allow the soup to pour out. Carefully slurp the hot soup, then eat the dumpling in one go. Additionally, you can add the sauce to the spoon or to the dumpling for a more intense flavor. Big soup dumplings are typically eaten ... Read more
Recipe variations
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Giant Soup Dumpling (Giant Tangbao)
Ready in 1d 3hThe following is the recipe for the famed giant soup dumplings. The recipe makes two large soup dumplings, and instructions for the dipping sauce are also included in the recipe. You'll start by preparing an aspic, a gelatinous pork broth that's the secret to the dumpling's soup-like interior and which needs to rest for 24 hours to solidify. The dough is made the following day, as is the filling, which needs to have a paste-like consistency, and the dumplings are then assembled and, ideally, should be steamed in individual bamboo baskets. Apart from their deliciousness, it's also their visual appeal that made them hugely popular.
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Shanghai-style Xiaolongbao
Ready in 50minThe following is the recipe for traditional Shanghai-style xiaolongbao dumplings. It gives instructions on how to make the wrappers and the pork and jelly filling from scratch. The recipe comes from Clarissa Wei, a freelance journalist and expert on Taiwanese and Chinese cuisine. Made in Taiwan is her first cookbook. We suggest using two wrappers to practice forming a dumpling then use the remaining eight for making the dumplings.
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Steamed Cha Siu Bao
Ready in 4h 10minThis recipe gives instructions on preparing the steamed char siu bao in a way adjusted to Western kitchens and in less time. The buns will be done in a few hours instead of days, as is the case with the traditional recipe. The dough is leavened with yeast and baking powder; the cornstarch makes for super white buns, and the baking powder causes the buns to crack open at the top during steaming.
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Baked Cha Siu Bao
Ready in 4h 40minThis recipe gives instructions on preparing baked cha siu bao buns. The dough is super soft and fluffy, while the filling is full of flavors that balance each other out perfectly. The sesame seeds for the topping are optional but don’t forget to glaze the buns with sugar syrup while still hot to give them a lovely shine.
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Wuxi-style Xiaolongbao
Ready in 55minThe following is the recipe for Wuxi-style xiaolongbao dumplings, which are sweeter and have thinner skin than those from Shanghai. In this variant, the filling is seasoned with oyster sauce, which is both salty and sweet, and sugar, thus resulting in sweeter-tasting dumplings. The recipe gives instructions on how to prepare the wrappers, the pork jelly for the filling, and the filling from scratch. For even more sweet flavor, it's best to pair these dumplings with Chinese black vinegar, which has a slightly sweet and acidic taste.
Giant Soup Dumpling (Giant Tangbao)
PREP 1h
COOK 2h 40min
RESTING 24h
READY IN 1d 3h
The following is the recipe for the famed giant soup dumplings. The recipe makes two large soup dumplings, and instructions for the dipping sauce are also included in the recipe. You'll start by preparing an aspic, a gelatinous pork broth that's the secret to the dumpling's soup-like interior and which needs to rest for 24 hours to solidify. The dough is made the following day, as is the filling, which needs to have a paste-like consistency, and the dumplings are then assembled and, ideally, should be steamed in individual bamboo baskets. Apart from their deliciousness, it's also their visual appeal that made them hugely popular.
Ingredients
FOR DOUGH
150g (5.3 oz) plain flour
90 ml (3 oz) warm water
a pinch of salt
FOR ASPIC
100g (3.5 oz) pork bones
50g (1.75 oz) pork meat bits
a pinch of salt
500 ml (2 cups + 2 tbsp) water
FOR FILLING
150g (5.3 oz) minced pork meat
8 cubes of aspic, finely chopped
1 tbsp shaoxing wine
1 tbsp soy sauce
½ tbsp sesame oil
1 tsp sugar
2 garlic cloves, finely chopped
2.5 cm (1") ginger, finely chopped
3 spring onions, finely chopped
FOR DIPPING SAUCE
½ tbsp black vinegar
1 tbsp soy sauce
½ tbsp rice wine vinegar
½ tbsp sesame oil
2.5 cm (1") piece ginger, finely sliced
Preparation
The day before, start preparing the aspic. Add the pork bones, salt, and water to a big enough pot. Cook until boiling, then lower the heat and simmer for 2 hours, covered. Next, strain the broth and divide it between ice cube trays. Refrigerate the trays for 24 hours or until the broth solidifies into a jelly-like consistency.
To make the dough, first, add all the ingredients in a mixing bowl. Stir with chopsticks until the dough comes together. If needed, add more water. Then, transfer onto a previously floured working surface and knead for 10 minutes until elastic and smooth. Wrap in plastic foil and let rest for 10 minutes.
Add all the ingredients for the filling to a large mixing bowl and mix well until it has a nearly paste-like consistency. Keep in the refrigerator until assembly.
Divide the dough into two portions. Keep one portion wrapped in plastic wrap to prevent drying.
Roll out one portion on a floured surface into a large, round-shaped wrapper about 25cm (10") in diameter with thinner edges and a thicker center.
Put half of the filling at the center of the wrapper. Shape the filling so it's 2cm (3/4") thick.
To shape into a dumpling, first, pinch the edges of the dumpling together, then carefully pleat the edges of the wrapper, folding in an anti-clockwise direction, and seal the dumpling securely.
Make one more dumpling the same way using the remaining dough and filling.
For the dipping sauce, combine all the ingredients in a small bowl.
Place each dumpling on a round piece of parchment paper, then place them in a steaming basket. Steam for 10 minutes.
Transfer onto plates, drizzle with dipping sauce, and serve.
Other Variations
-
Shanghai-style Xiaolongbao
Ready in 50minThe following is the recipe for traditional Shanghai-style xiaolongbao dumplings. It gives instructions on how to make the wrappers and the pork and jelly filling from scratch. The recipe comes from Clarissa Wei, a freelance journalist and expert on Taiwanese and Chinese cuisine. Made in Taiwan is her first cookbook. We suggest using two wrappers to practice forming a dumpling then use the remaining eight for making the dumplings.
-
Steamed Cha Siu Bao
Ready in 4h 10minThis recipe gives instructions on preparing the steamed char siu bao in a way adjusted to Western kitchens and in less time. The buns will be done in a few hours instead of days, as is the case with the traditional recipe. The dough is leavened with yeast and baking powder; the cornstarch makes for super white buns, and the baking powder causes the buns to crack open at the top during steaming.
-
Baked Cha Siu Bao
Ready in 4h 40minThis recipe gives instructions on preparing baked cha siu bao buns. The dough is super soft and fluffy, while the filling is full of flavors that balance each other out perfectly. The sesame seeds for the topping are optional but don’t forget to glaze the buns with sugar syrup while still hot to give them a lovely shine.
-
Wuxi-style Xiaolongbao
Ready in 55minThe following is the recipe for Wuxi-style xiaolongbao dumplings, which are sweeter and have thinner skin than those from Shanghai. In this variant, the filling is seasoned with oyster sauce, which is both salty and sweet, and sugar, thus resulting in sweeter-tasting dumplings. The recipe gives instructions on how to prepare the wrappers, the pork jelly for the filling, and the filling from scratch. For even more sweet flavor, it's best to pair these dumplings with Chinese black vinegar, which has a slightly sweet and acidic taste.
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