Soup Buns (Tang Bao)
Soup Buns (Tang Bao)
Have a light bite with this tasty Chinese steamed bun recipe.
  • Difficulty Level Moderate
  • Technique Steaming
  • Preparation Time 60 minutes
  • Cooking Time 30 minutes
  • Yield 4 servings
  • 300 grams Chinese cabbage, sliced
  • Quick aspic ingredients:
  • 300 millilitres Chicken stock
  • 15 grams Halal gelatine powder
  • Filling ingredients:
  • 300 grams Ground chicken
  • 1 Egg
  • ½ teaspoon Salt
  • 1.5 tablespoons Light soy sauce
  • 2 teaspoons Ginger, minced
  • 1 teaspoon Sesame oil
  • 300 grams Chopped aspic
  • Dough ingredients:
  • 600 grams All-purpose flour
  • 340 grams Warm water
  • ½ teaspoon Salt
  • 1 tablespoon Oil
  1. In a saucepan, heat stock until boiling then gradually mix in gelatin in batches and stir until completely dissolved.
  2. Pour out into a tray or container to cool before setting it in the chiller for at least 2 hours.
  3. When the aspic has set, chop it into small cubes.
  4. Dissolve salt in warm water before mixing it into flour to form a soft dough.
  5. Knead in the oil and leave covered in warm place to rest for 30 minutes.
  6. Transfer to a lightly floured surface and knead, adding more flour as needed to prevent sticking, until dough is very soft, smooth, supple, and just a little bit tacky, for about 10 minutes.
  7. Divide dough into 4 equal pieces. Working with 1 piece at a time and keeping other pieces covered with plastic wrap, roll out dough with your palms to make 12"-long ropes.
  8. Divide dough into 20g balls, flatten and spoon filling in the middle.
  9. Using fingertips on one hand, gently pull and stretch wrapper outward before bringing it in to meet opposite fingers. Carefully fold stretched area in on itself, creating a pleat. Pinch to seal.
  10. Lay parchment paper at the bottom of steamer basket and arrange buns atop, steam for 15-20 mins. Serve hot.

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