Name: Tang Bao
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g pork; 1/2 root carrot; 5 Water hair fungus; 1 teaspoon Water starch; 1/2 teaspoon Steamed dumpling seasoning; 1/2 teaspoon Cooking Wine; 1 teaspoon salt; 1 tablespoon Vegetable oil; Some dumpling skin; 3g shallot; 2g ginger; 1 piece Meat Jelly; 1 teaspoon Soy sauce; 1/2 teaspoon sesame oil; 2 teaspoons Chicken Bouillon Powder

Tang Bao

by Jin Feng Qiwu

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

The nostalgia for soup dumplings was still when I was in school. At that time, I felt that life would be so wonderful if I could eat one drawer of soup dumplings and fried liver every day. Later, I know how to make buns and make noodles. I wondered how to make soup dumplings. One day I saw Shixin’s recipe, and it felt good. It was a lazy version of the soup dumpling. There was no need to roll the skin. The skin was thin and the stuffing was big. It was very good, and it attracted some people. "

Tang Bao

1. Get all the ingredients you need

2. Chop the meat and chop the green onion and ginger together

3. Add all the seasonings and mix well

4. Add carrots and mushrooms, add about 3 tablespoons of water starch in batches, and mix well

5. Finally, cut the pork skin into small cubes and add it to the flavored meat filling. If you leave it early, the skin jelly will melt

6. Mix well again

7. Roll out the skin of the dumplings to make the skin thinner and make the filling bigger

8. wrap up

9. Put it on a steamer with a thin layer of oil

10. Steam on high heat for about 10 minutes

11. Finished picture

12. Finished picture

Tips:
The dumpling skin should be rolled out a little thinner to make it more crystal clear, and the skin jelly should be added to the cooking at the end to avoid melting.