Tanyanji Boiled Dumplings
A century-old snack from Wuhan, Tanyanji dumplings feature thin wrappers, tender filling, and a savory broth – the ultimate comfort food on a cold night.
Ingredients
17 items- Pork mince 300 g
- Shrimp 100 g
- Dried shiitake mushrooms 3 pieces
- Egg 1
- Scallion-ginger water 3 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tsp
- White pepper powder 1/2 tsp
- Salt 1 tsp
- Sesame oil 1 tbsp
- All-purpose flour 250 g
- Water 120 ml
- Dried seaweed (nori) 5 g
- Dried small shrimp 5 g
- Chopped green onion 1 tbsp
- Cilantro 1 tbsp
- Chicken bouillon powder 1/2 tsp
Nutrition
Steps （8 steps）
Make scallion-ginger water: lightly crush a scallion and 3 slices of ginger, place in a bowl with 3 tbsp warm water, let steep 10 minutes.
Prepare filling: in a bowl combine pork, light soy sauce, dark soy sauce, white pepper, half salt, egg. Gradually add scallion-ginger water in 3 batches, stirring in one direction until sticky and springy. Fold in chopped shrimp and mushrooms.
Make dough: mix flour and remaining salt, gradually add water and knead into a smooth dough. Cover with plastic wrap and rest 30 minutes.
Roll wrappers: divide dough into 15 g portions, roll each into a round wrapper about 8 cm diameter, thicker in center.
Assemble dumplings: place 15 g filling in center of wrapper, fold and crimp edges tightly to seal, forming crescent or ingot shape.
Prepare broth base: in a serving bowl put seaweed, dried shrimp, green onion, cilantro, salt, chicken powder, sesame oil.
Cook dumplings: bring a pot of water to a boil, add dumplings and gently stir. Cook on high until they float, add half a cup of cold water and bring to a boil again; repeat twice until wrappers become translucent and puffed.
Serve: ladle cooked dumplings with some cooking broth into the prepared bowl, stir and enjoy.
Tips
The soul of Tanyanji dumplings is the broth; using pork or chicken stock makes it even better. When sealing dumplings, lightly moisten edges to ensure no leaking during cooking. Adding cold water twice during cooking makes the wrappers firmer and chewier.
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