Tang Bao

Tang Bao

by Jin Feng Qiwu

4.9 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

2

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. "

Ingredients

Tang Bao

1. Get all the ingredients you need

Tang Bao recipe

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

Tang Bao recipe

3. Add all the seasonings and mix well

Tang Bao recipe

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

Tang Bao recipe

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

Tang Bao recipe

6. Mix well again

Tang Bao recipe

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

Tang Bao recipe

8. wrap up

Tang Bao recipe

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

Tang Bao recipe

10. Steam on high heat for about 10 minutes

Tang Bao recipe

11. Finished picture

Tang Bao recipe

12. Finished picture

Tang Bao recipe

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.

Comments

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