The Chinese Traditional Dish - Tangbao & Tangbao Recipe

Tangbao, also known as soup dumplings, have a rich history that can be traced back to the Tang Dynasty in China. Here's a brief history of tangbao:

1. Origin in the Tang Dynasty (618-907 AD):
Tangbao's history can be linked to the Tang Dynasty, a period known for its cultural and economic prosperity. Dumplings were a popular food item during this time, and it is believed that the concept of soup-filled dumplings originated during this era. The idea was to create a dumpling with a flavorful broth inside.


2. Evolution during the Song Dynasty (960-1279 AD):
The concept of soup dumplings continued to evolve during the Song Dynasty. Dumplings became more diverse, and the culinary arts in China flourished. It is likely that the technique of wrapping a solid yet flavorful meat filling around a hot, savory broth gained popularity during this period.


3. Development in the Ming and Qing Dynasties (1368-1912 AD):
The Ming and Qing Dynasties saw further refinement of Chinese cuisine. The culinary techniques became more sophisticated, and regional variations of dumplings emerged. The soup-filled dumpling, now recognized as tangbao, became a specialty in Shanghai and its surrounding regions.


4. Rise to Popularity in Shanghai:
Tangbao gained particular prominence in Shanghai, where it became a local delicacy. The distinctive feature of tangbao is the delicate balance between the juicy broth and the flavorful meat filling. It requires skilled craftsmanship to achieve the perfect consistency of both the wrapper and the filling.


5. Worldwide Recognition:
With increased globalization and the spread of Chinese cuisine around the world, tangbao gained international recognition. Restaurants specializing in dim sum began featuring tangbao on their menus, exposing people from various cultures to the unique culinary experience of biting into a dumpling filled with hot, savory soup.


6. Modern Variations and Innovations:
In contemporary times, chefs and food enthusiasts continue to experiment with tangbao, creating new variations by incorporating different ingredients and flavors. Some may add twists to the traditional recipe, offering tangbao with diverse fillings, such as seafood or vegetarian options.


7. Symbol of Chinese Culinary Expertise:
Tangbao, with its delicate balance of flavors and textures, has come to symbolize the mastery of Chinese culinary arts. It is often associated with skilled craftsmanship and the attention to detail required to create a perfectly executed soup dumpling.

Tangbao remains a beloved dish, not only in China but around the world, captivating the taste buds of those who appreciate the intricate artistry of Chinese cuisine.

Basic Recipe for Pork Soup Dumpling;

Ingredients:

For the Filling:

• 1/2 lb ground pork
• 1/4 cup finely chopped Chinese cabbage
• 2 green onions, finely chopped
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper

For the Broth:

• 2 cups chicken or pork stock
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• Salt and white pepper to taste

For the Dough:

• 2 cups all-purpose flour
• 1 cup hot water

Instructions:

1. Prepare the Dough:

• In a large bowl, gradually add hot water to the flour, stirring continuously until a dough forms.
• Knead the dough on a floured surface until smooth.
• Cover the dough and let it rest for about 30 minutes.

2. Make the Filling:

• In a mixing bowl, combine ground pork, chopped cabbage, green onions, minced ginger, soy sauce, oyster sauce, sesame oil, sugar, and white pepper.
• Mix the ingredients thoroughly, and let the filling marinate for at least 30 minutes.

3. Form the Dough Wrappers:

• Roll the dough into a long log and cut it into small, equal pieces.
• Flatten each piece into a round wrapper using a rolling pin, making the edges thinner than the center.

4. Fill the Dumplings:

• Place a small spoonful of the pork filling in the center of each wrapper.
• Fold the wrapper in half, pleating the edges to seal the dumpling. Make sure to pinch the edges tightly.

5. Steam the Tangbao:

• Place the dumplings in a bamboo steamer lined with parchment paper or cabbage leaves, ensuring they don't touch each other.
• Steam the dumplings over boiling water for about 15-20 minutes until the wrappers are translucent.

6. Prepare the Broth:

• In a separate pot, heat chicken or pork stock, soy sauce, sesame oil, salt, and white pepper. Adjust the seasoning according to your taste.

7. Serve:

• Carefully transfer the steamed tangbao to serving plates.
• Serve the tangbao hot, along with the hot broth on the side for dipping or spooning over the dumplings.

Enjoy your homemade tangbao! Remember, the key is to achieve a delicate and thin wrapper that encases a flavorful, juicy filling. Practice makes perfect, so don't be discouraged if your first attempt isn't flawless.

I recommend you to watch Tangbao recipe videos I share;

Easy Authentic Soup Dumplings Recipe;

Xiao Long Bao Recipe;

Xiao Long Bao Recipe;

Another Xiao Long Bao Recipe;

Chinese Dumplings Recipe;

Steamed Dumplings Completely From Scratch;

References;

1.  Jiang, S. (2004). Let's Go China 5th Edition. LET'S GO CHINA. St. Martin's Press. p. 383. ISBN 978-0-312-32005-8.
2. Walhout, Hannah (October 13, 2016). "Everything You Didn't Know You Needed to Know About Georgian Soup Dumplings". Food & Wine. Retrieved November 5, 2016.
3.  "开封第一楼灌汤小笼包".
4. https://www.tasteatlas.com/tangbao
5. https://myriadrecipes.com/tang-bao/

Thank you for reading and sharing your time for me!

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