Savory tang yuan is a comforting and satisfying dish that brings together soft, chewy glutinous rice balls with a flavorful, meaty filling and aromatic broth. I love how it transforms a traditionally sweet treat into a savory delight, perfect for cozy family meals.
Why I Love This Recipe
Whenever Dongzhi (Winter Solstice) comes around, tang yuan (glutinous rice balls) is an absolute must on our table.
A few years ago, I would simply pick up store-bought tang yuan, but once I started making them at home, I was hooked.
Now, I almost never go back to the store-bought version—it just doesn’t compare!
Over the years, I’ve shared a variety of sweet tang yuan recipes, like Red Bean Paste Tang Yuan, Peanut Tang Yuan, Pumpkin Tang Yuan, and Black Sesame Tang Yuan.
I’ve also introduced some unique twists, such as Crystal Tang Yuan, which have a translucent dough.
But today’s recipe takes a savory turn. If you’ve only ever had the sweet version of tang yuan, this recipe for Savory Tang Yuan is a game-changer. It’s hearty, flavorful, and perfect for those who prefer something less sugary.
One tip when making the dough: glutinous rice flour absorbs water differently depending on the brand and freshness. Always add the hot water gradually while kneading.
Hot water is key—it gives the dough a soft, elastic texture that’s easy to shape and helps prevent cracking when you’re filling the tang yuan. It’s much easier to work with than dough made with room-temperature water.
For the filling, I like to use lean pork shoulder for a balanced texture and flavor. If you prefer a richer taste, pork belly is an excellent alternative.
Once the tang yuan are assembled, I make a light soup base with a few simple ingredients to serve alongside. Of course, you can enjoy these savory tang yuan on their own, but the broth adds an extra layer of warmth and comfort, making this dish perfect for a cozy meal.
Why You‘ll Love This Recipe
- Unique Flavor: Combines savory, juicy fillings with the delicate texture of glutinous rice.
- Perfect Comfort Food: Warm, satisfying, and nourishing, ideal for any season.
- Customizable: You can adjust the filling to suit your preferences.
Ingredients
For the Dough:
- 500g glutinous rice flour
- 330g hot water (80°C)
For the Filling:
- 400g pork shoulder (or pork belly), diced
- 200g firm tofu, finely chopped
- 100g Chinese leeks, finely chopped
- 300g white radish, grated and blanched
- 1tsp light soy sauce
- 1tsp oyster sauce
- 1tsp dark soy sauce
- 1tsp salt (adjust to taste)
- 1tsp chicken bouillon powder (or extra salt if not using)
- 1tbsp Shaoxing wine
For the Soup Base:
- 1tsp light soy sauce
- 1/2tsp salt
- 1/2tsp chicken bouillon powder
- 1tsp lard
- 1tsp scallions, chopped
- 2 ladles of tang yuan cooking water
Instructions
1. Prepare the Filling
- Dice the pork shoulder or pork belly into small pieces.
- In a bowl, mix the diced pork with light soy sauce, Shaoxing wine and oyster sauce. Let it marinate for 15 minutes.
- Finely chop the tofu and Chinese leeks. Grate the white radish, blanch it in boiling water, and drain well.
- Combine the marinated pork, tofu, Chinese leeks, and radish. Season with dark soy sauce, salt, and chicken bouillon powder. Mix thoroughly until the filling is well combined.
2. Make the Dough
- Place the glutinous rice flour in a mixing bowl. Gradually add the hot water in small amounts while stirring.
- Knead the mixture into a soft, pliable dough. It should be slightly sticky but easy to shape.
3. Assemble the Tang Yuan
- Divide the dough into small portions, about 15g each. Roll each portion into a ball.
- Use your thumb to press and create a small well in the center of each ball.
- Add a small spoonful of filling to the well, then gently seal the opening, rolling it back into a smooth ball. Pinch the top to form a small “tail” if desired.
4. Cook the Tang Yuan
- Bring a pot of water to a boil. Gently add the tang yuan.
- Cook over medium heat, adding cold water to the pot three times as it boils. Once the tang yuan float to the surface, they are ready.
5. Prepare the Soup
- In a serving bowl, combine light soy sauce, salt, chicken bouillon powder, lard, and scallions.
- Add two ladles of tang yuan cooking water to the bowl and stir to dissolve.
- Add the cooked tang yuan to the soup. Serve warm.
Frequently Asked Questions
Can I make these tang yuan ahead of time?
Yes! You can shape the tang yuan and freeze them on a tray. Once frozen, transfer them to an airtight container. Cook directly from frozen when ready to serve.
Can I customize the filling?
Absolutely! Try replacing pork with chicken or add mushrooms for a vegetarian option.
What‘s the key to perfect dough?
Use hot water (around 80°C) and knead the dough until soft and pliable. This ensures it’s easy to shape and doesn’t crack when filled.
How to Make Savory Tang Yuan
Ingredients
For the Dough:
- 500 g glutinous rice flour
- 330 g hot water 80°C
For the Filling:
- 400 g pork shoulder or pork belly, diced
- 200 g firm tofu finely chopped
- 100 g Chinese leeks finely chopped
- 300 g white radish grated and blanched
- 1 tsp light soy sauce
- 1 tsp oyster sauce
- 1 tsp dark soy sauce
- 1 tsp salt adjust to taste
- 1 tsp chicken bouillon powder or extra salt if not using
- 1 tbsp Shaoxing wine
For the Soup Base:
- 1 tsp light soy sauce
- 1/2 tsp salt
- 1/2 tsp chicken bouillon powder
- 1 tsp lard
- 1 tsp scallions chopped
- 2 ladles of tang yuan cooking water
Instructions
Prepare the Filling
- Dice the pork shoulder or pork belly into small pieces.
- In a bowl, mix the diced pork with light soy sauce, Shaoxing wine and oyster sauce. Let it marinate for 15 minutes.
- Finely chop the tofu and Chinese leeks. Grate the white radish, blanch it in boiling water, and drain well.
- Combine the marinated pork, tofu, Chinese leeks, and radish. Season with dark soy sauce, salt, and chicken bouillon powder. Mix thoroughly until the filling is well combined.
Make the Dough
- Place the glutinous rice flour in a mixing bowl. Gradually add the hot water in small amounts while stirring.
- Knead the mixture into a soft, pliable dough. It should be slightly sticky but easy to shape.
Assemble the Tang Yuan
- Divide the dough into small portions, about 15g each. Roll each portion into a ball.
- Use your thumb to press and create a small well in the center of each ball.
- Add a small spoonful of filling to the well, then gently seal the opening, rolling it back into a smooth ball. Pinch the top to form a small "tail" if desired.
Cook the Tang Yuan
- Bring a pot of water to a boil. Gently add the tang yuan.
- Cook over medium heat, adding cold water to the pot three times as it boils. Once the tang yuan float to the surface, they are ready.
Prepare the Soup
- In a serving bowl, combine light soy sauce, salt, chicken bouillon powder, lard, and scallions.
- Add two ladles of tang yuan cooking water to the bowl and stir to dissolve.
- Add the cooked tang yuan to the soup. Serve warm.
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