Tang Bao (Giant Chinese Dumpling)

Updated at: Fri, 22 Nov 2024 01:32:44 GMT

Step 1

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.

Step 2

Drain the broth and pour into ice cube trays.

Step 3

Place the trays into the fridge and leave to thicken for 24 hours...or until they've turned to jelly.

Step 4

In a bowl, combine the dough ingredients. Use chopsticks to mix the dough.

Step 5

Add more water if the dough is too dry.

Step 6

Knead the dough on a floured surface until an elastic, smooth dough has formed.

Step 7

Cover with clingfilm and set aside for 10 minutes.

Step 8

Combine all of the filling ingredients in a bowl and mix thoroughly.

Step 9

Cut the dough in half (keep one half of the dough wrapped in cling film to avoid it drying out).

Step 10

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.

Step 11

Place half of the filling into the centre of the wrapper. Flatten out the filling until it's around 2cm thick.

Step 12

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.

Step 13

Repeat these steps with the other half of the dough and filling.

Step 14

For the dipping sauce, combine all of its ingredients into a small bowl.

Step 15

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).

Step 16

Remove the dumpling from the steamer and gently transfer onto a plate.

Step 17

Drizzle the dipping sauce over the Tang Bao and then serve up and enjoy!

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