Tang Bao

Tang Bao

I have a friend who is quite obsessed with soup dumplings. One of the things that I think most about every time I go out is to come to relieve my greed.
Speaking of filling soup dumplings, the first thing that comes to mind is of course its soup. The soup is first mixed with a solid and meat filling. After being steamed over a high fire, it can melt without leaking after being heated, which is quite magical.

Difficulty

Easy

Time

10m

Serving

3

by Emperor Shiyuan

4.8 (1)

Ingredients

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How to make it (Tang Bao)

1. Wash the pork skin, pour clean water into the pot, add pork skin, 10g cooking wine, 3 slices of ginger, 5g pepper, 1 star anise, 1 piece of cinnamon, and 2 bay leaves. Bring to a boil over high heat and cook until the skin becomes hard. Fish it out. Adding cooking wine, ginger slices and spices can not only remove the peculiar smell of the skin, but also add aroma.
Tang Bao recipe
2. After the skin is taken out, use a knife to remove the fat and oil, and shave off the hair on the skin.
The fat on the skin should be scraped clean, otherwise a layer of fat will make the taste greasy.
Tang Bao recipe
3. Then cut the skin into shreds while it is hot, and put it in clean water to filter out impurities.
The skin will become hard and difficult to cut after being cold.
Tang Bao recipe
4. Pour clean water into the pot and put in the skin of the meat. The water should cover 1 knuckle of the skin. Cover the pot and bring it to a low heat and cook for about 1 hour.
Tang Bao recipe
5. After picking up the skin of the meat, pour the remaining soup into a bowl. It takes about 5-6 hours to freeze the skin and put it in the refrigerator overnight. Soup can be used to make soup dumplings. If there is extra soup, you can make another jelly with the skin. In winter, meat skin jelly can be naturally solidified when placed outdoors.
Tang Bao recipe
6. Add 350g minced meat with 10g light soy sauce, 5g dark soy sauce, 2g salt, 5g sugar, 10g minced ginger, 8g chopped green onion, and 5g sesame oil. Marinate for 15 minutes. Freeze the skin and dice for later use. The fat to lean ratio of meat filling is 3:7.
Tang Bao recipe
7. Pour the skin jelly into a bowl and stir repeatedly to make the skin jelly and meat fully blend. The ratio of minced meat to meat jelly is 3:2.
Tang Bao recipe
8. Place the dumpling wrappers on a cutting board and sprinkle a little flour with a rolling pin to roll them out. Roll out the edges of the dumpling skin as thin as possible, so that it will be more convenient to wrap!
Tang Bao recipe
9. Take about 20g of the stuffing and place it on the dough. Spread a little water on the edge of the dough.
Tang Bao recipe
10. Pinch the edge of the dough with your right hand to make a fold, hold your thumb, and pull your index finger forward at 45° to pinch the second and third folds, and so on.
Tang Bao recipe
11. Finally, pinch all the folds together and seal it tightly, so that the soup bag is wrapped.
Tang Bao recipe
12. Add water to the pot and boil, put the soup dumpling into it, and steam it on high heat for 6-8 minutes. Do not take too long, or the soup dumpling will steam and leak out the soup. Remember to brush a layer of oil on the surface of the steaming pan to facilitate the removal of the soup bag.
Tang Bao recipe
13. Put the soup dumpling on the plate, and add a plate of vinegar.
Tang Bao recipe
Tips:

Of course, to eat dumplings is to take a small bite, then drink the delicious soup, and finally eat meat and dough. Um~~~ The mouth is full of delicious fragrance!


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