Tang Bao

Name: Tang Bao
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Minced meat; 50g shrimp; 150g Skin jelly; 200g Flour; Some shallot; Some ginger; Some Soy sauce; Some MSG; Some White pepper; Some salt; Some Sugar; Some liqueur

by Little White's Panda

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Speaking of Zhenjiang Yanchun’s Xiaolongtang Bao, I believe there are no people in Zhenjiang who don’t know about it. There is a package of delicious soup under the thin skin. If you don’t know the correct way to eat it, it’s easy to burn your tongue, so it makes a lot of it. People who eat soup dumplings for the first time love and hate it! Some time ago, when I looked at China on the tip of my tongue, I talked about the panda’s favorite soup dumpling. Before the baby came out, I couldn’t help trying to do it myself!

The key to making soup dumplings is to make skin jelly. You can use pork skin, trotters, chicken feet and other high-collagen products. The cheapest and easiest to handle in Australia may be chicken feet! "

Tang Bao

1. Ingredients for making skin jelly: Huadiao wine, chicken feet, ginger

2. Half a kilogram of chicken feet is cleaned and boiled first, then washed, add ginger slices, 2 tablespoons of Huadiao wine and 1 liter of water to boil on high heat, then turn to low heat and cook for about 1 hour

3. Cook until the meat is easy to take off the bones

4. You can just take the soup, or you can take some meat and put it in the soup, add some salt, pepper and MSG to taste, and put it in the refrigerator overnight to freeze.

5. Dough: 200g of flour is added to 110g of cold water to form a dough, and the good dough is wrapped in plastic wrap to wake up for at least 30 minutes

6. 150g minced meat, 50g shrimp, 150g pork jelly, appropriate amount of green onion and ginger (the amount of pork jelly here determines the amount of soup in the soup, so as long as it is wrapped, put as much as possible. Panda made skin jelly is watery It’s a bit, but I couldn’t add a lot)

7. Minced meat seasoning: dark soy sauce, light soy sauce, wine, sugar, salt

8. Add minced green onion and ginger and 1 teaspoon of dark soy sauce, 1 teaspoon of light soy sauce, 1 teaspoon of wine, 1 tablespoon of sugar, 1 teaspoon of salt and 50ml of water and stir for 3 times (adjust according to personal taste) , Stir well, add chopped shrimp and meat skin jelly and stir again

9. The awake noodles are divided into small doses

10. Roll out the dough thick in the middle and thin on the sides. The dough is the same as the bun (if the meat filling is too wet, you can freeze it for about 30 minutes first, it will make it easier to wrap)