Balearic-style Tangbao

Ingredients

In this Balearic adaptation of Tangbao, we incorporate local Balearic ingredients such as fresh seafood, Mediterranean spices, and herbs. The traditional Chinese flavors are enhanced with the vibrant and aromatic elements of Balearic cuisine, resulting in a unique fusion dish that celebrates the best of both culinary traditions. We alse have the original recipe for Tangbao, so you can check it out.

• 500g (1.1 lb) all-purpose flour 500g (1.1 lb) all-purpose flour
• 300ml (10.1 fl oz) warm water 300ml (10.1 fl oz) warm water
• 300g (10.6 oz) fresh seafood (such as shrimp, mussels, or fish) 300g (10.6 oz) fresh seafood (such as shrimp, mussels, or fish)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 tomato, diced 1 tomato, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 65g, 3g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and warm water. Knead until a smooth dough forms. Cover and let it rest for 30 minutes.
2. 2.
   In a pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. 3.
   Add the seafood, bell pepper, and tomato to the pan. Cook until the seafood is cooked through.
4. 4.
   Season with paprika, dried oregano, dried thyme, salt, and pepper. Stir well to combine.
5. 5.
   Divide the dough into small portions and roll each portion into a thin circle.
6. 6.
   Place a spoonful of the seafood mixture in the center of each dough circle. Fold the dough over the filling and pinch the edges to seal.
7. 7.
   Arrange the dumplings in a steamer basket and steam for 15-20 minutes, or until the dough is cooked through.
8. 8.
   Serve the Balearic-style Tangbao hot, garnished with fresh parsley.

Treat your ingredients with care...

• Seafood — Ensure the seafood is fresh and properly cooked to avoid any food safety concerns.
• Olive oil — Use extra virgin olive oil for its distinct Mediterranean flavor.
• Paprika — Opt for sweet or smoked paprika to add depth to the dish.
• Fresh parsley — Add the parsley just before serving to preserve its vibrant color and fresh taste.
• Dough — When rolling the dough, dust the surface with flour to prevent sticking.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili flakes to the seafood mixture.
• Experiment with different types of seafood to create your own unique flavor combination.
• Serve Balearic-style Tangbao with a side of fresh salad for a complete meal.
• The dumplings can be made in advance and stored in the refrigerator until ready to steam.
• Adjust the seasoning according to your taste preferences.

Serving advice

Serve Balearic-style Tangbao as a main course, accompanied by a bowl of the flavorful broth. Garnish with fresh parsley for an added touch of freshness.

Presentation advice

Arrange the steamed dumplings in a shallow bowl, with the vibrant colors of the seafood and herbs on display. Pour the aromatic broth over the dumplings just before serving to create an enticing presentation.