SAVORY GLUTINOUS RICE BALLS (TANG YUAN)
Soft and chewy glutinous rice balls that are immersed in tasty and hearty soup. It's a meal in a bowl. Takes less than an hour to make in an instant pot. See how to make these rice balls more interesting by adding color and patterns!
Equipment
Ingredients
Rice ball dough
- 300 g glutinous rice flour
- 150 ml water boiling
- 100-125 ml water room temperature
Soup Ingredients
- 2 L water
- 1.4 kg pork bones
- 454 g sliced marinated pork sirloin strips See basic marinade
- 3 slices fresh ginger
- 2 Tbsp dried shrimp.
- 5 dried shitake mushrooms
- 454 g napa cabbage leaves
- 3 strips Chinese sausage
- 454 g Chinese radish daikon
- 1 tsp salt plus salt to taste
- 2 tsp mushroom seasoning
- ½ tsp white pepper plus pepper to taste
Mushroom marinade
- ½ cup` boiling water
- ½ Tbsp soy sauce
Cooking glutinous rice balls
- 8 cups water
- 1 tsp salt
Instructions
Prepare shitake mushrooms
- Rinse and soak shitake mushrooms in boiling water with soy sauce.½ cup` boiling water, ½ Tbsp soy sauce
Make soup broth
- Add broth ingredients into the instant pot and pressure cook for 15 minutes.2 L water, 1.4 kg pork bones, 3 slices fresh ginger, 2 Tbsp dried shrimp., 1 tsp salt, ½ tsp white pepper, 2 tsp mushroom seasoning
- Allow the pressure to release naturally as you prepare the rest of the ingredients.
- Slice the pork into strips and marinate with the basic meat marinade454 g sliced marinated pork sirloin strips
- Slice the Chinese sausage in diagonal strips about 2-2.5" (5 - 6 cm) in length
- Slice daikon, napa in diagonal strips about 2-2.5" (5 - 6 cm) in length3 strips Chinese sausage, 454 g Chinese radish, 454 g napa cabbage leaves
- Slice shitake mushrooms into ½" (~1 cm) thickness.5 dried shitake mushrooms
Dough
- Add the glutinous rice into a bowl and make a well in the center.300 g glutinous rice flour
- Pour the boiling water into the glutinous rice flour and mix with chopsticks or spoon.150 ml water
- Pour the minimal amount of room temperature water and mix.100-125 ml water
- Stir mixture until all the the liquid is absorbed. This should appear crumbly and dry. Don't be tempted to add more water until after kneading by hands.
- Squeeze the dough with your hands. If it comes together and forms a ball, DO NOT ADD ANYMORE WATER.
- If it appears that it needs additional water, add the water by the teaspoonful as it can be easily oversaturated. After each addition of water, squeeze the dough with your hand to see if it comes together.
- Using your hands, knead the dough for 2-3 minutes until well combined. Allow it to rest, covered, for about 10 minutes.
Shaping the balls
- Roll the dough into a long snack about 1" (2½ cm) in diameter.
- Cut the dough into 1" (2½ cm) pieces.
- Roll pieces with palms to form balls.
Cooking the balls
- Boil water in a saucepan.8 cups water
- Add salt1 tsp salt
- Add balls to the pot while stirring the water to prevent the balls from sticking to the bottom.
- When the balls float to the top, cook for an additional minute.
- Using a slotted spoon, remove balls from water and add it to your soup.
Assemble the soup
- Strain the pork stock through a sieve or colander.
- Add the clear pork stock back into the instant pot.
- Turn the instant pot to "saute" and add the rest of the ingredients.5 dried shitake mushrooms, 454 g napa cabbage leaves, 454 g Chinese radish, 3 strips Chinese sausage
- Season with salt and pepper to taste.
- Pour your soup into individual bowls and top with the glutinous rice balls. Enjoy!
Video
Nutrition
Serving: 4gCalories: 632kcalCarbohydrates: 105gProtein: 41gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 155mgSodium: 2290mgPotassium: 1229mgFiber: 7gSugar: 6gVitamin A: 8971IUVitamin C: 60mgCalcium: 195mgIron: 3mgNet Carbohydrates: 98g
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