If you're a fan of normal sized soup dumplings, then I think you're going to love this juicy giant dumpling, Tang Bao from China.
What is Tang Bao?
This dumpling is the giant version of a normal sized soup dumpling, Xiao Long Bao. Tang Bao originates from China and is a specialty in the Jiangsu Province whereby the filling is made with pork and crab roe, and from the Henan Province which is made with a pork filling.
Traditionally, the soup dumpling is bitten open to release the soup filling, which is then drunk with a spoon. However, as this dumpling has risen in popularity, it has become common to serve the dumpling where the soup is drunk with a straw.
What is the soupy part? This is what makes Tang Bao and Xia Long Bao unique. In addition to the meat filling, a generous portion of aspic is added. Aspic is a savoury jelly made from boiling down meat. Essentially, it’s a thickened meat broth that turns into jelly when cooled. You add it into the filling, and when you steam the dumplings, the aspic turns to liquid, creating the soupy result.
The Dough
Generally when making dumplings, you need to make the dough and roll out individual wrappers. Lucky for you, this dumpling is giant…so there’s only one or two loads of rolling you need to do.
The dough is simple. Combine flour, warm water, and salt. Knead the mixture until an elastic, smooth dough has formed, and then set it aside for 10 mins to rest.
The Pork Filling
The unique ingredient which transforms this dish is the aspic, a thickened meat broth that turns into jelly when cooled. You add this into your filling and it turns into soup when heated up inside the dumpling.
To make aspic, you want to boil up pork bones and meat bits for 2 hours. Then, drain the bones and meat bits to leave you with the broth. Pour the broth into ice cube trays and place in the fridge for around 24 hours to thicken up!
Once your aspic is ready, add your pork meat, aspic, shaoxing wine, soy sauce, sugar, ginger, garlic, spring onion, and sesame oil to a bowl. Mix until everything is well combined, then set aside while you roll out your dough.
Wrapping Tang Bao
Once you’ve rolled out your dough into a large circular wrapper (around 25cm in diameter), place 3 spoonfuls of the filling into the centre of the wrapper and press down to flatten the filling to 2cm in thickness.
Pinch the edge of the wrapper and pleat in an anti-clockwise motion (see video on Instagram for a tutorial). Seal the dumpling to ensure no moisture can evaporate, place on a bit of baking paper and steam for 5-10 minutes (10 to be on the safe side).
The Dipping Sauce
The combination of pork juices and this dipping sauce is incredible. Combine black vinegar, soy sauce, rice wine vinegar, sesame oil, slices of ginger, and sugar to a small bowl.
Cooking & Serving Tang Bao
Steam the Tang Bao for 5-10 minutes (10 to be on the safe side) and then remove from the heat. Plate up and spoon over the dipping sauce. Serve up and enjoy!
Want More Dumpling Recipes?
Check Out My Dumpling World Tour Series
I've set myself a challenge to go around the world in 80 dumplings. Why? Because so many countries share a love for dumplings and every country’s dumplings have their own unique twist. From Varenyky in Ukraine to Banh Bot Loc in Vietnam, dumplings are a way for us to celebrate various cultures and culinary differences from all parts of the globe.
Not all my dumpling recipes are up on my website, yet! So, if you’d like to check them out, head on over to my Instagram for the video tutorial and full recipe!
More Delicious Recipes from my Dumpling World Tour
Tang Bao (Giant Chinese Dumpling)
Ingredients
The Dough
- 150g plain flour
- 90ml warm water
- Pinch salt
Aspic
- 100g pork bones
- 50g pork meat bits
- Pinch of salt
- 500ml water
Filling
- 150g minced pork meat
- 8 cubes of aspic
- 1 tbsp shaoxing wine
- 1 tbsp soy sauce
- ½ tbsp sesame oil
- 1 tsp sugar
- 2 garlic cloves, finely chopped
- 1 inch ginger, finely chopped
- 3 spring onions, finely chopped
Dipping Sauce
- ½ tbsp black vinegar
- 1 tbsp soy sauce
- ½ tbsp rice wine vinegar
- ½ tbsp sesame oil
- 1 inch finely sliced ginger
Instructions
For The Aspic
- In a large saucepan, add the pork bones and bits, salt, and water. Bring to the boil and then simmer for 2 hours with the lid on.
- Drain the broth and pour into ice cube trays.
- Place the trays into the fridge and leave to thicken for 24 hours...or until they've turned to jelly.
For The Dough
- In a bowl, combine the dough ingredients. Use chopsticks to mix the dough.
- Add more water if the dough is too dry.
- Knead the dough on a floured surface until an elastic, smooth dough has formed.
- Cover with clingfilm and set aside for 10 minutes.
For The Filling
- Combine all of the filling ingredients in a bowl and mix thoroughly.
Making The Dumpling
- Cut the dough in half (keep one half of the dough wrapped in cling film to avoid it drying out).
- Roll out the dough on a floured surface until a large circular wrapper has formed. You want the wrapper to be around 25cm in diameter.
- Place half of the filling into the centre of the wrapper. Flatten out the filling until it's around 2cm thick.
- Gently pinch the wrapper and fold in an anti-clockwise motion. Seal the dumpling to ensure no moisture can escape. If you're struggling with the folding method, check out my Instagram to watch a full video tutorial.
- Repeat these steps with the other half of the dough and filling.
The Dipping Sauce
- For the dipping sauce, combine all of its ingredients into a small bowl.
Cooking and serving
- Place the Tang Bao on a circular cut-out piece of baking paper. Place the dumpling into a steamer and cook for 5-10 minutes (10 mins to be on the safe side).
- Remove the dumpling from the steamer and gently transfer onto a plate.
- Drizzle the dipping sauce over the Tang Bao and then serve up and enjoy!
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