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Tang Bao
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5 from 1 vote

Tang Bao (Giant Chinese Dumpling)

Make the aspic the day before to ensure it's thickened into a jelly! Then, enjoy making these delicious dumplings!
Prep Time30 minutes
Cook Time10 minutes
Course: Main Course, Side Dish
Cuisine: Chinese
Servings: 2 Dumplings
Author: Emily Roz

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!