How to Make Savory Tang Yuan

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.

Course Breakfast, Dessert

Cuisine Chinese

Prep Time 40

Cook Time 15

Servings

Calories 503kcal

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.

Nutrition