Savoury Hakka Tong Yuen (Savoury Tang Yuan Soup)
Hakka tang yuan is a traditional Chinese dish that originates from the Hakka ethnic group, known for their distinctive cuisine. Tang yuan, in general, are glutinous rice flour balls often filled with sweet or savory fillings and served in a flavorful broth or syrup. However, the Hakka version of tang yuan typically involves savory fillings and is served in a hearty broth.
In a mixing bowl, heat 210g water for 2 min | 60°C | Speed 1.
Add glutinous rice flour and mix for 1 min | Speed 4. Switch to dough mode, kneading the dough for Dough | 2 min (added 1 tbsp of water through MC hole). Transfer the dough to a bowl, divide it into small portions, and roll each portion into a 12g ball.
Bring a pot of water with ginger slices and drops of oil to a boil. Gently drop the tang yuan into the boiling water. Cook until they float to the surface (usually 2-3 minutes). Remove the cooked tang yuan from the pot using a slotted spoon, drain excess water, and put them into a bowl of cold water to rest.
Marinate the pork fillets with soy sauce, oyster sauce, sugar, white pepper, sesame oil, and corn starch. Set aside.
Add cooking oil, shallot, ginger, and garlic into clean Thermomix® mixing bowl. Sauté for 5 min | 120°C | ⤺ Speed 1.
Add the dried shrimp, scallops, and dried squids. Saute for 5 min | 120°C | ⤺ Speed 1.
Add mushrooms. Saute for 3 min | 120°C | ⤺ Speed 1.
Add chicken broth, water, and radish. Cook for 15 min | 100°C | ⤺ Speed Spoon, bringing it to a boil.
Add the reserved cooked tang yuan and pork fillets. Cook for 10 min | 100°C | ⤺ Speed Spoon.
Portion the glutinous rice balls into bowls. Ladle the hot soup generously over the meat and veggies. Garnish with coriander leaves and serve while warm.
Ingredients
Directions
In a mixing bowl, heat 210g water for 2 min | 60°C | Speed 1.
Add glutinous rice flour and mix for 1 min | Speed 4. Switch to dough mode, kneading the dough for Dough | 2 min (added 1 tbsp of water through MC hole). Transfer the dough to a bowl, divide it into small portions, and roll each portion into a 12g ball.
Bring a pot of water with ginger slices and drops of oil to a boil. Gently drop the tang yuan into the boiling water. Cook until they float to the surface (usually 2-3 minutes). Remove the cooked tang yuan from the pot using a slotted spoon, drain excess water, and put them into a bowl of cold water to rest.
Marinate the pork fillets with soy sauce, oyster sauce, sugar, white pepper, sesame oil, and corn starch. Set aside.
Add cooking oil, shallot, ginger, and garlic into clean Thermomix® mixing bowl. Sauté for 5 min | 120°C | ⤺ Speed 1.
Add the dried shrimp, scallops, and dried squids. Saute for 5 min | 120°C | ⤺ Speed 1.
Add mushrooms. Saute for 3 min | 120°C | ⤺ Speed 1.
Add chicken broth, water, and radish. Cook for 15 min | 100°C | ⤺ Speed Spoon, bringing it to a boil.
Add the reserved cooked tang yuan and pork fillets. Cook for 10 min | 100°C | ⤺ Speed Spoon.
Portion the glutinous rice balls into bowls. Ladle the hot soup generously over the meat and veggies. Garnish with coriander leaves and serve while warm.
