Tang Yuan Recipe

Mix dry ingredients

In a large bowl, combine 2 cups glutinous rice flour, 1 tablespoon granulated sugar and a pinch of salt. Stir to mix evenly.

Add water and knead

Gradually add 1 cup warm water to the flour mixture while stirring with a spoon until it starts to come together. Use your hands to knead into a smooth, pliable dough (about 3–5 minutes). If dough is too dry, add water 1 teaspoon at a time; if too sticky, dust with a little more glutinous rice flour. Finish with 1 teaspoon vegetable oil kneaded in to make the dough smooth and prevent drying.

Divide the dough into four portions and roll each into a log about 1-inch (2.5 cm) diameter. Cut into 16 even pieces (for total about 16 tang yuan). Roll each piece into a smooth ball and cover with a damp cloth to prevent drying while you prepare fillings.

Toast and grind sesame

Place 1 cup black sesame seeds in a dry skillet over medium heat. Toast, stirring constantly, until they become fragrant and slightly popping, 3–4 minutes. Remove and let cool slightly. Transfer to a food processor or spice grinder and pulse until a coarse powder forms.

Make filling

In a small skillet over low heat, combine ground black sesame, 1 tablespoon granulated sugar, 2 tablespoons light brown sugar, 2 tablespoons unsalted butter and a pinch of salt. Stir constantly until butter melts and the mixture forms a slightly sticky paste, 2–3 minutes. Remove from heat and let cool until firm enough to shape (about 10–15 minutes).

Divide the filling into 16 equal portions (about 1 teaspoon to 1 tablespoon each depending on desired size) and roll each into a small ball. Keep refrigerated briefly if very soft.

Prepare pork filling

If making savory tang yuan, combine 200 g ground pork with 1 tablespoon light soy sauce, 1 teaspoon sesame oil, 1 tablespoon finely chopped scallion, 1 teaspoon cornstarch and 1/4 teaspoon white pepper in a bowl. Mix thoroughly until the mixture is sticky. Portion into 16 small balls (about 1/2 teaspoon to 1 teaspoon each) and chill to firm up.

Flatten dough

Take one dough ball and press it between your palms or flatten on a lightly floured surface into a round disc about 1.5 inches (4 cm) across and slightly thinner in the center than the edges.

Add filling and seal

Place one filling ball (sweet or savory) in the center of the disc. Gently gather the edges of the dough up around the filling and pinch to seal completely. Roll gently between palms to form a smooth ball, ensuring there are no cracks. Repeat with remaining dough and filling. Keep finished tang yuan covered with a damp cloth.

Prepare soup

In a medium pot, bring 8 cups water to a simmer with 3–4 thin slices of ginger and 3 tablespoons rock sugar (or granulated sugar). Stir until sugar dissolves. Add pandan leaf or a pinch of osmanthus if using for aroma.

Cook tang yuan

Gently drop the tang yuan into the simmering soup in batches (do not overcrowd). Stir gently to prevent sticking. Bring to a gentle boil and cook until the tang yuan float and then continue simmering for 2–3 minutes more to ensure filling is heated through (total cook time after floating ~2–3 minutes). If frozen tang yuan are used, boil 4–6 minutes after floating.

Finish and serve

Ladle tang yuan and ginger-sugar soup into bowls. Serve hot. For a richer finish, drizzle a little toasted sesame oil or add a few drops of sweet osmanthus syrup. Leftovers can be stored in the refrigerator for 1–2 days (store cooked tang yuan in syrup) or frozen uncooked on a tray then transferred to a bag for up to 1 month.