淮扬菜较难 240 分钟人份 12

灌汤包

Name: 灌汤包
Total time: 240 min
Yield: 12 servings
Cuisine: 淮扬菜
Ingredients: 中筋面粉; 冷水（和面用）; 猪皮（刮净汆水）; 猪肉末（二分肥八分瘦）; 生姜（切末）; 小葱（切细）; 生抽; 绍兴黄酒; 香油; 白胡椒粉; 细海盐; 镇江香醋（蘸食用）

Soup Dumplings Tangbao (Guan Tang Bao) · guàn tāng bāo

家庭快手版 · Home version: 家常灌汤包把冷却的猪皮冻拌进馅里，蒸时化成汤。上海馆子用半发面擀得薄如纸，捏18-24道褶，皮冻比例更高，所以汤更多——也因此那是份全职工作。

灌汤包里的汤不是灌进去的——进去时是固体，出来时是液体。这就是全部的诀窍，而且已有一千年历史：把猪皮熬到胶质溶出，冷藏凝成硬冻，切丁后拌进生馅；上笼一蒸，皮冻在密闭的包子里化回汤。每一个失败的灌汤包，要么是皮冻太软，要么是收口有缝，要么两者皆有。

菜谱作者: HǎoWèi 好味测试厨房

家常菜研究与测试团队

审核 HǎoWèi 好味编辑团队 · 最后更新 2026-08-29

更多猪肉菜谱 →更多饺子面点 →

食材

中筋面粉all-purpose flour🛒 本地超市400 g
冷水（和面用）cold water, for the dough🛒 本地超市200 ml
猪皮（刮净汆水）pork skin, cleaned and blanched🛒 本地超市300 g
猪肉末（二分肥八分瘦）ground pork (20% fat)🛒 本地超市350 g
生姜（切末）fresh ginger, minced🛒 本地超市15 g
小葱（切细）scallions, finely sliced🛒 本地超市40 g
生抽light soy sauce🏮 亚超25 ml
绍兴黄酒Shaoxing wine🏮 亚超20 ml
香油toasted sesame oil🏮 亚超15 ml
白胡椒粉white pepper🏮 亚超3 g
细海盐fine sea salt🛒 本地超市7 g
镇江香醋（蘸食用）Chinkiang vinegar, for dipping🏮 亚超30 ml

🌶️ 按你的口味调整

选一个等级，我们告诉你具体改多少——告别“适量”。

辣度

咸度

油量

做成素食

做法

1猪皮刮净油脂，汆水5分钟后切细条，加900毫升水与姜葱小火熬90分钟，至汤汁收半并明显发黏。
熬猪皮汤
🔍 看状态小火 90 分钟 · 90 minutes
状态：汤汁转为浅象牙白，浓到能挂住勺背；猪皮条变软收缩Liquid has turned pale ivory and thickens enough to coat the back of a spoon; the skin strips are soft and shrunken
判断标准：A drop between finger and thumb pulls into a short thread
2汤汁过筛并压出残渣，渣滓弃去，汤汁冷藏至少3小时至彻底凝固。
过滤冷凝
🔍 看状态冷藏3小时 · 3 hours chilling
状态：汤汁凝成浅色不透明的胶质块，切面平整，敲碗时会晃动The stock has become a pale, opaque, rubbery slab that holds a cut edge and wobbles when the bowl is tapped
判断标准：脱模后能保持形状，室温下数分钟不塌Turned out, it holds its shape and does not slump at room temperature for several minutes
If it does not set, simmer it down further. Weak aspic is the single most common reason tangbao come out dry.
3面粉加盐与冷水揉12分钟成光滑硬面团——不放酵母。包好醒30分钟，再揉3分钟至柔滑。
和死面醒面
🔍 看状态醒30分钟 · 30 minutes rest
状态：面团极为光滑，擀薄边缘微透，按压后迅速回弹Dough is very smooth, slightly translucent at a thin edge and springs back firmly when pressed
判断标准：手指凹坑一秒内回弹A finger dent fills back in within a second
4猪肉末加生抽、黄酒、姜末、白胡椒与盐顺一个方向搅3分钟至发黏；皮冻切半厘米丁，与葱花、香油一起拌入。冷藏20分钟。
拌馅入冻
🔍 看状态 8分钟 + 冷藏20分钟 · 8 minutes + 20 minutes chilling
状态：馅料为哑光粉色肉糊，嵌着浅色半透明的皮冻丁，棱角分明、互不粘连Filling is a matte pink meat paste studded with pale, translucent jelly cubes that are still sharp-cornered and separate
判断标准：舀馅时皮冻丁仍然粒粒分明——没有一粒化进肉里The jelly cubes stay distinct when the filling is scooped — none has smeared into the meat
Everything must be cold. Warm filling melts the aspic and you lose the soup before you even wrap.
5面团分12份，擀成直径约10厘米、边缘薄的皮；每张放2汤匙馅，捏14-18道细褶完全收口。冷藏10分钟。
擀皮包制
🔍 看状态 30 分钟 · 30 minutes
状态：包子顶部完全封口无孔，褶纹细密均匀，面皮薄到能透出馅心的浅色影子Buns are closed at the crown with no hole, the pleats are fine and even, and the wrapper is thin enough to see the pale filling shadow through
判断标准：捏住顶部轻拧：褶缝任何一处都不张开Pinch the crown and twist: no gap opens anywhere along the pleats
6蒸笼垫纸，包子留出间距，沸水大火蒸10分钟。全程不要揭盖；出笼即配镇江香醋上桌。
蒸制
🔍 看状态大火 10 分钟 · 10 minutes
状态：包子微微下塌、表面油亮，小心提起时能感到内部液体晃动；面皮呈半透明Buns sit slumped and glossy with a visibly liquid interior that sloshes when the bun is lifted carefully; the wrapper is translucent
判断标准：用筷子轻轻夹起一个：手感像小水球，而不是实心包子Lift one gently with chopsticks: it feels like a small water balloon rather than a solid bun
Ten minutes, not twelve. Over-steaming expands the steam inside and bursts the bun.