Kaifeng Soup Dumplings (Guan Tang Bao)
A classic Henan snack with thin wrapper and rich savory soup. Dip in vinegar and ginger for a perfect flavor.
Ingredients
18 items- All-purpose flour 300 g
- Boiling water 120 ml
- Cold water 100 ml
- Pork shoulder 250 g
- Ginger 15 g
- Scallion 20 g
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tsp
- Cooking wine 1 tbsp
- Sugar 1 tsp
- White pepper 1/2 tsp
- Salt 1 tsp
- Sesame oil 1 tbsp
- Pork skin 150 g
- Water (for aspic) 800 ml
- Ginger (for aspic) 2 slices
- Scallion (for aspic) 2 sections
- Water (for filling) 100 ml
Nutrition
Steps （7 steps）
Boil pork skin 5 min, remove fat, shred. Simmer with ginger and scallion 1.5h until milky, strain, chill, dice.
Add boiling water to flour, then cold water, knead into smooth dough. Cover and rest for 30 min.
Mix pork with ginger, scallion, sauces, wine, sugar, pepper, salt. Stir in one direction, gradually add water until sticky.
Fold in diced aspic and sesame oil gently, keep aspic pieces intact.
Divide dough into 15g pieces, roll into thin rounds with thicker center. Fill with 20g filling, pleat 18 folds to seal.
Place dumplings in steamer lined with damp cloth, leave spaces. Steam over high heat for 8 min until translucent.
Serve hot with vinegar and ginger. Bite a small hole to blow steam, suck soup, then dip in vinegar.
Tips
Aspic is key for juicy dumplings, ensure it's fully set. Seal dumplings tightly to avoid leakage. Do not over steam. Ginger and vinegar complement flavor.
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