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Savory Tang Yuan

Savory Chinese Tang Yuan with meat filling

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 3 making
Calories: 536 kcal
Course: Dessert
Cuisine: Chinese

Ingredients

For the filling
  • 1/4 cup ground pork
  • 1/4 cup ground shrimp
  • 2 soaked wood ear mushroom
  • 1 fresh shiitake mushroom
  • 1/4 cup chopped cabbage
  • a small pinch of salt
  • 1 tablespoon whisked egg
  • 1/8 teaspoon Chinese five spice powder
  • 2 teaspoons light soy sauce
  • 1 teaspoon minced ginger
  • 1 teaspoon minced green onion
For the wrapper
  • 2 cups sticky rice flour+ more for dusting
  • 1/4 cup boiling hot water +3/4 cup cold water
Serve with chicken broth
  • chicken broth as needed
  • chopped green onion
Serve with cook soup
  • a small pinch of salt
  • chopped green onion
  • one mall piece of dried seaweed
  • 2 drops of sesame oil

Instructions

making the filling
    Cup of Yum
  1. Pre-soak wood ear mushrooms in hot water for around 5 minutes. Remove the ends and set aside.
  2. In large mixing bowl, mix shrimp and pork with all the seasonings. Stir in one direction until the meat becomes sticky. Rest for 10 minutes.
  3. Cut all the side ingredients including cabbage, wood ear mushroom and cabbage into small pieces. Squeeze the water out.
  4. Mix the side ingredient with the marinated meat. Combine well and divide them into 16 portions.
making the wrapper
  1. Dig a hole in flour and pour in around 1/4 cup of boiling water. Stir the flour around the hole to absorb the boiling water. Wait for several minutes and then stir in 3/4 cup of cold water. Wait until the dough cool down completely. Knead with hands until smooth and divide into 16 equal portions. Cover them with a wet cloth to prevent drying out.
assemble Tang Yuan balls
  1. Take one piece and press it into a around wrapper. Place one filling inside and seal the ball completely. Slightly press the ball with one hand to make the wrapper uniform in thickness and then shape it as round as possible. Repeat to finish all.
  2. Bring water to a boil in a pot (the water should be at least 2 cm higher than the balls); cook the rice dumplings for 5-6 minutes (you need to continue cooking 1-2 minutes after they float on the surface.)
  3. Serving 1: place chicken broth in serving bowls with chopped green onions and scoop cooked Tang Yuan in.
  4. Serving 2: place a small piece of dried seaweed with salt, chopped green onion and sesame oil, scoop some soups along with the balls.

Notes

  • If you need to freeze them, dust and then place in plastic wrapper. Boil them directly next time.

Nutrition Information

Calories 536kcal (27%) Carbohydrates 101g (34%) Protein 15g (30%) Fat 6g (9%) Saturated Fat 1g (5%) Cholesterol 58mg (19%) Sodium 335mg (14%) Potassium 148mg (4%) Fiber 3g (12%) Vitamin A 25IU (1%) Vitamin C 2.6mg (3%) Calcium 29mg (3%) Iron 2.6mg (14%)

Nutrition Facts

Serving: 3making

Amount Per Serving

Calories 536

% Daily Value*

Calories 536kcal 27%
Carbohydrates 101g 34%
Protein 15g 30%
Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 58mg 19%
Sodium 335mg 14%
Potassium 148mg 3%
Fiber 3g 12%
Vitamin A 25IU 1%
Vitamin C 2.6mg 3%
Calcium 29mg 3%
Iron 2.6mg 14%

* Percent Daily Values are based on a 2,000 calorie diet.