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tang yuan

Tang Yuan

Course Main Dish
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 5 portions


Ingredients for Tang Yuan pastry

  • 400 g glutinous rice flour
  • 1 tbsp potato starch
  • 200 g water
  • 20 g oil

Ingredients for Tang Yuan filling

  • 250 g pork mince try to use pork belly or fatty pork as it will improve the texture and taste
  • 30 g fried shallots
  • 1 spring onion chop finely
  • 1 thin slice ginger chop finely

Seasonings for Tang Yuan filling

  • 2 tbsp soy sauce
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • Couple pinches white pepper


Tang Yuan pastry procedures

  1. Mix everything together and knead it until it’s smooth.
  2. Take 15% of the mixture and separate them into 2 or 3 small balls and flatten them by hand. Boil some water in a small saucepan and cook those flatten mixture until it flow on the water.
  3. Mix the cooked mixture with the other raw mixture together evenly and separate the mixture into 25g each small balls.

Procedures for Tang Yuan

  1. Mix all the ingredients and seasonings for filling together evenly and leave it on aside for 20 minutes.
  2. Separate the filling into small balls and freeze them until they are hard. (It’s easier to make Tang Yuan if the filling is hard.)
  3. Use the pastry to cover the filling and make it look like a round shape.
  4. Boil some water to cook the Tang Yuan and when they float on the water they are cooked.
  5. Use another soup pot to cook stock and when it’s boiling add some chopped celery and dried shallots into the stock and season the stock with a bit of salt and sesame oil.
  6. Place the Tang Yuan into the soup and cook them for 1 more minute. You can also put some vegetables into the soup such as Bok Choy or any green vegetable.