Description
The pinnacle of Chinese steamed meat buns and a Tianjin specialty. The bizarre name 'Dogs Ignore' comes from the founder's nickname 'Dog', who was too busy selling buns to talk to customers. Semi-fermented dough encases soup-rich pork, always pleated with exactly '18 or more' beautiful folds.
Restaurants serving Goubuli Baozi (Tianjin Steamed Buns)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [Authentic Recipe]
- (Filling) Use 7:
- lean-to-fat pork. Slowly beat in pork bone broth in one direction until the meat absorbs it entirely into a paste. Add soy, sesame oil, scallion, and ginger.
- (Dough) Knead flour with yeast; use it 'semi-fermented' before it rises fully. *This prevents soup leaks and keeps it chewy.
- Roll flat, add the soupy filling.
- Use thumb and index finger to pinch exactly '
- or more' even pleats, closing it beautifully like a chrysanthemum.
- Steam on high.
Learn more Spice, substitutes, tips
Key spices
Umami of the broth kneaded to the limit into the meat、and sesame oil aroma
Substitutes at Japanese supermarkets
Knead JP minced pork with chicken broth and wrap in bread flour dough
Pairing
Jasmine Tea / Porridge
Trivia
Empress Cixi ate this and praised, 'Even mountain and sea delicacies cannot compare.' This spread its fame nationwide. In Tianjin, you'll see this 'Goubuli' sign everywhere.
Eating tips & etiquette
Unlike fluffy JP meat buns, it has the juiciness of a soup dumpling. Biting it causes scalding juices to squirt, so suck the soup first, then dip the bun in vinegar to eat.
Allergen
Pork, Wheat, Soybeans, Sesame