Description
A Hakka staple where 'Tangyuan' (glutinous rice balls)—usually sweet—enclose a spiced pork filling, eaten in a broth fragrant with shallots and dried shrimp.
Restaurants serving Savory Tangyuan (Meat-Stuffed Glutinous Rice Balls)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Glutinous rice flour
- Minced pork
- Chrysanthemum greens(Tonghao)
- Dried shrimp
- Fried shallots
Instructions
- [Authentic Recipe]
- [Dough] Gradually add water to glutinous rice flour, kneading until earlobe-soft to make shiratamako dough.
- [Meat Filling] Knead minced pork with chopped shallots, soy sauce, five-spice, and white pepper.
- Take ping-pong-sized dough, generously enclose meat filling, and shape round.
- [Broth] Heat oil in a pot, sauté shredded pork, dried shrimp, dried shiitake, and massive fried shallots (You Cong Su), then pour pork bone broth (or water) and bring to a boil. Season with salt and white pepper.
- Boil the meat-stuffed Tangyuan in a separate pot; when they float, transfer to the broth pot.
- Finally, add plenty of 'Tonghao (Chrysanthemum greens)' and chopped celery, cook briefly, and plate.
Learn more Spice, substitutes, tips
Key spices
Fried shallots and Five-spice
Substitutes at Japanese supermarkets
Store-bought Shiratamako, Sliced pork
Pairing
Tea or light cold dishes
Trivia
[Trend] Taiwanese eat Tangyuan on Winter Solstice/Lantern Festival, but Hakka people eat this 'salty meat-stuffed (Xian)' version as a staple. The mochi sweetness and meat saltiness match perfectly in this highly filling dish.
Eating tips & etiquette
[Unique Eating] Bite the large Tangyuan on a spoon, tasting the meat juices bursting from the chewy skin into the broth along with the bittersweetness of the chrysanthemum greens!
Allergen
Pork, Shrimp, Soy, Wheat (from soy sauce)