Mix everything together and knead it until it’s smooth.

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.

Mix the cooked mixture with the other raw mixture together evenly and separate the mixture into 25g each small balls.

Mix all the ingredients and seasonings for filling together evenly and leave it on aside for 20 minutes.

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.)

Use the pastry to cover the filling and make it look like a round shape.

Boil some water to cook the Tang Yuan and when they float on the water they are cooked.

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.

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.