At the table
Lift gently onto a spoon, open a small hole and let the hot juices cool before sipping and eating.
Contains pork, wheat, soy and sesame oil. The enclosed juices can be very hot.
Water can be worked into the pork filling instead of adding pork-skin jelly. Some preparations use high-gluten wheat-flour wrappers; dough and filling formulas vary.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Water can be worked into the pork filling instead of adding pork-skin jelly. Some preparations use high-gluten wheat-flour wrappers; dough and filling formulas vary.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory
- Chili heat
- Texture
- Thin, chewy wrapper and juicy filling.
- How it’s made
- Mix water and seasonings into pork, enclose in unleavened dough, pleat and steam.
Water can be worked into the pork filling instead of adding pork-skin jelly. Some preparations use high-gluten wheat-flour wrappers; dough and filling formulas vary.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Henan.
Ask if they have it first
请问你们有开封灌汤包吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A small bun with a generous filling
In 1922, bun master Huang Jishan opened First Snack House in Kaifeng; the business later took the First Floor name. Its small steamed buns became known for a thin wrapper around rich broth.