Soup buns (Tangbao)
(Soup buns, Tangbaozi, Guantang bao, Soup-filled buns, 汤包, 湯包)
The name tangbao or tangbaozi refers to a broad group of steamed Chinese soup-filled dumplings. Depending on the origin, dumplings can be made with leavened or plain dumpling dough which is usually wrapped around a gelatinous filling, twisted and sealed at the top, and then steamed.
While they steam, the firm filling (usually made with minced pork or crab meat) transforms into a flavorful soup, which stays safely secured inside the bun. Due to the nature of this Chinese delicacy, they are always served immediately after steaming, so the soup stays liquid and hot.
Because of the sizzling filling, tangbao buns should be consumed with precaution and usually employ a unique eating technique. Chopsticks are used to hold the bun at the top, and a small bit is taken from the side, allowing the soup to pour into the wide spoon held underneath. Read more
The soup and the dumpling are usually eaten alternatively, but can also be enjoyed one at the time. One of the most common varieties of the dish includes the tangbao dumplings originating from the Jiangsu province, which are usually large in form and often come with a straw tucked inside the bun, which is used to slurp the delicious soup. Xiaolongbao, the authentic Shanghai version, is famous for its small size and slightly thinner dough.
All the varieties found in China and in Chinese restaurants around the world are typically served as a snack, as a part of dim sum meals, or as a satisfying appetizer.
Recipe variations
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.
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.
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.
Soup buns (Tangbao) Authentic recipe
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, ... Read more
