Hakka tang yuan, a traditional Chinese dish from the Hakka community, is known for its savory twist on the classic glutinous rice flour balls. It’s all about hearty broth and comforting flavors. I never thought I’d be into a savory tang yuan soup, but my first taste of Hakka tang yuan at my husband’s uncle’s place during the winter solstice won me over. It was soooo good! Recreating it from memory was like reliving those cozy moments.

WHAT IS HAKKA TONG YUEN?

Hakka Tong Yuen, also known as Hakka tang yuan, is a traditional Chinese dish originating from the Hakka ethnic group. Tang yuan are glutinous rice flour balls that are commonly filled with either sweet or savory fillings. In the case of Hakka Tong Yuen, the filling is often savory, and the dish is served in a flavorful broth or soup.

The savory filling can vary but often includes ingredients such as pork, shrimp, dried mushrooms, and other seasonings. The tang yuan are typically cooked until they float to the surface, indicating they are done, and then served in a hot and aromatic soup broth.

Hakka Tong Yuen is known for its comforting and hearty qualities, making it a popular dish, especially during festive occasions or family gatherings. It’s enjoyed not only for its delicious taste but also for the cultural significance it holds within the Hakka community and Chinese cuisine overall.

WHY YOU WILL LOVE THIS RECIPES?

  • Savory Comfort: With its hearty broth and soft, pillowy rice balls, this dish offers a sense of warmth and comfort, making it perfect for cold days or when you’re craving a nourishing meal.
  • Nostalgic Flavors: Reminiscent of cherished memories and family traditions, especially if you’ve enjoyed Hakka tang yuan before.
  • Textural Contrast: The combination of tender pork fillets, chewy glutinous rice balls, and crunchy julienned radish provides a delightful contrast in textures, enhancing the overall eating experience.
  • Heartwarming Broth: The hearty broth warms you from the inside out, making it an ideal dish for colder days or when you crave something soul-soothing.
  • Customizable Fillings: You can personalize the fillings to suit your taste preferences, adding variety and creativity to the dish.
  • Rich Flavor: The savory broth, infused with ingredients like dried shrimp, scallops, dried squid, and mushrooms, creates a rich and flavorful base for the dish.
  • Cultural Experience: Exploring traditional dishes like Hakka Tong Yuen allows you to delve into the cultural heritage of Chinese cuisine, specifically the culinary traditions of the Hakka ethnic group.
  • Ease of Preparation: Despite its complex flavors, this recipe is beginner-friendly, with clear instructions provided for each step, making it accessible to home cooks of all skill levels.

Overall, this Savoury Hakka Tong Yuen recipe offers a delicious and comforting dining experience while allowing you to explore the rich culinary traditions of Chinese cuisine.

INGREDIENTS AND SUBSTITUTES

Ingredient quantities please refer to the recipes card (Click here)!

  • Glutinous Rice Flour –  This flour is made from glutinous rice and is what gives the tang yuan their chewy texture. Substitutes can include regular rice flour or a combination of rice flour and tapioca flour, although the texture may vary slightly.
  • Water –  Used to form the dough for the tang yuan. No direct substitutes, but you can use warm water for the dough-making process.
  • Pork Fillets –  Provide protein and flavor in the dish. You can substitute chicken or beef fillets if you prefer or omit the meat entirely for a vegetarian version.
  • Soy Sauce –  Adds saltiness and depth of flavor to the pork fillets. You can use tamari or coconut aminos as gluten-free alternatives.
  • Oyster Sauce –  Adds richness and savory flavor to the pork fillets. Hoisin sauce or soy sauce mixed with a bit of sugar can be used as substitutes.
  • White Pepper –  Provides a subtle heat and flavor to the pork fillets. Black pepper can be used as a substitute if white pepper is not available.
  • Sugar –  Balances the flavors in the pork fillet marinade. You can use brown sugar, honey, or maple syrup as alternatives.
  • Sesame Oil –  Adds a nutty aroma and flavor to the pork fillets. Canola oil or peanut oil can be used as substitutes.
  • Corn Starch –  Helps to tenderize the pork fillets and thicken the marinade. Arrowroot starch or tapioca starch can be used as substitutes.
  • Cooking Oil –  Used for sautéing the aromatics and cooking the pork fillets. Any neutral-flavored oil like vegetable oil or grapeseed oil can be used.
  • Shallot, Ginger, Garlic –  Aromatics that provide flavor to the savory soup base. No direct substitutes, but you can adjust the quantities based on personal preference.
  • Dried Shrimp, Dried Scallop, Dried Squid –  These dried seafood ingredients add umami flavor to the soup. You can omit any of these if unavailable, but they contribute significantly to the dish’s unique taste.
  • Dried Mushroom –  Adds earthy flavor and texture to the soup. You can use fresh mushrooms or omit them if necessary.
  • Chicken Broth –  Provides the base for the savory soup. Vegetable broth or water can be used as substitutes, but the flavor will be different.
  • Radish –  Adds sweetness and texture to the soup. Daikon radish or carrots can be used as substitutes.
  • Coriander Leaves –  Used as a garnish for the finished dish. You can use parsley or green onions as alternatives.

These ingredients come together to create the unique flavors and textures of crunchy golden tang yuan. Feel free to experiment with substitutes based on your dietary preferences and ingredient availability.

RECIPES TIPS

  • Consistent Dough: Ensure the dough consistency is just right—not too dry or sticky. Gradually add water or flour as needed to achieve a smooth and pliable texture.
  • Consistent Tang Yuan Size: When dividing the dough into portions for the tang yuan, try to make them as uniform in size as possible. This ensures even cooking time for all the rice balls.
  • Soaking Dried Ingredients: Ensure that you soak the dried shrimp, scallops, squid, and mushrooms in water for a sufficient amount of time to soften them before cooking. This will help them rehydrate and release their flavors into the soup.
  • Gentle Boiling: When cooking the tang yuan, maintain a gentle boil to prevent them from breaking apart. Vigorous boiling can cause them to lose their shape and texture.
  • Flavorful Broth: Infuse the broth with plenty of aromatics like ginger, garlic, and shallots to enhance its depth of flavor. Don’t skimp on ingredients like dried shrimp, scallops, and mushrooms for added umami richness.
  • Properly Season the Pork Fillets: Allow the pork fillets to marinate for at least 15-20 minutes to absorb the flavors of the soy sauce, oyster sauce, and other seasonings. This will result in more flavorful meat.
  • Saute Aromatics Thoroughly: Take your time sautéing the shallot, ginger, and garlic until they are fragrant and lightly browned. This step helps to develop the depth of flavor in the soup base.
  • Cook Tang Yuan Just Right: Be careful not to overcook the tang yuan. Once they float to the surface, they are generally done. Remove them promptly to prevent them from becoming mushy.
  • Adjust Seasonings: Taste the soup base before serving. Adjust the seasoning with salt, soy sauce, or other seasonings according to your preference.
  • Garnish Thoughtfully: Finish off your Hakka tang yuan with a generous garnish of fresh coriander leaves. The vibrant green adds visual appeal and a hint of freshness to the dish.
  • Serve Warm: Hakka tang yuan is best enjoyed piping hot, straight from the pot. Serve it immediately to savor its comforting warmth and flavors.

By following these tips, you’ll be well-equipped to create a delicious and authentic Hakka tang yuan dish that’s sure to impress your family and friends. Enjoy the process and the heartwarming flavors of this traditional Chinese delicacy!

STEP BY STEP INSTRUCTIONS

Full recipes and Thermomix® instructions please refer to the recipes card (Click here)!

Prepare the Dough and Tang Yuan:

  • In a mixing bowl, combine glutinous rice flour and water. Knead until a smooth dough forms.
  • Divide the dough into small portions and roll each portion into 12g balls.
  • Bring a large pot of water to a boil. Add ginger slices and oil.
  • Gently drop the tang yuan balls into the boiling water. Cook until they float to the surface (about 2-3 minutes). Remove and set aside.

Marinate the Pork Fillets:

  • Marinate pork fillets with soy sauce, oyster sauce, sugar, white pepper, sesame oil, and corn starch. Set aside.
  • Prepare the Savoury Soup:
  • In a large pot, heat oil over medium heat. Add shallots, ginger, and garlic. Sauté until fragrant.
  • Add dried shrimp, scallops, and dried squid. Sauté until aromatic.
  • Add dried mushrooms and continue to sauté for a few more minutes.
  • Pour in the chicken broth and add julienned radish. Bring to a boil.

Cook the Soup:

  • Add the reserved cooked tang yuan and marinated pork fillets to the boiling soup.
  • Let the soup simmer for about 10 minutes until the pork is cooked through and the flavors meld together.
  • Serve:
  • Ladle the hot soup into bowls, ensuring each bowl has a generous portion of tang yuan, pork, and radish.
  • Garnish with fresh coriander leaves.
  • Serve hot and enjoy your Savoury Hakka Tong Yuen soup!

VARIATIONS

There are several variations and adaptations you can make to the Savoury Hakka Tong Yuen recipe to suit your taste preferences or dietary restrictions. Here are a few ideas:

  • Vegetarian/Vegan Version: Skip the pork fillets and use vegetable broth instead of chicken broth. You can also add tofu or tempeh for protein. Replace oyster sauce with vegetarian oyster sauce or soy sauce.
  • Seafood Variation: Enhance the seafood flavor by adding more dried seafood like dried shrimp, dried scallops, and dried squid. You can also include fresh seafood such as shrimp, fish, or crab meat to the soup.
  • Spicy Twist: Add some heat to the soup by incorporating chopped chili peppers, chili oil, or chili paste. Adjust the amount according to your spice preference.
  • Greens and Vegetables: Add more vegetables to the soup for extra nutrition and flavor. Bok choy, spinach, kale, or napa cabbage are excellent options. Simply add them to the soup during the last few minutes of cooking until they are wilted.
  • Herb Infusion: Experiment with different herbs and spices to infuse unique flavors into the soup. Consider adding lemongrass, star anise, cinnamon, or bay leaves for a fragrant twist.
  • Tang Yuan Fillings: Get creative with the fillings for the tang yuan. Instead of pork, try fillings like minced chicken, beef, or mushrooms for a vegetarian option. You can also incorporate chopped water chestnuts, bamboo shoots, or herbs for added texture and flavor.
  • Noodle Variation: Instead of tang yuan, you can use noodles such as rice noodles, egg noodles, or udon noodles for a heartier soup. Cook the noodles separately according to package instructions and add them to the soup before serving.
  • Sour and Spicy Flavor: Add a tangy twist to the soup by incorporating ingredients like tamarind paste, lime juice, or vinegar. Balance the sourness with a bit of sweetness from sugar or honey.
  • Customized Garnishes: Experiment with different garnishes such as crispy fried shallots, chopped green onions, sliced chili peppers, or toasted sesame seeds to add texture and visual appeal to the dish.

Feel free to mix and match these variations to create your own unique version of Savoury Hakka Tong Yuen soup! Adjust the seasonings and ingredients according to your taste preferences and culinary creativity.

WHAT ELSE TO SERVE WITH ?

Savoury Hakka Tong Yuen soup is a hearty and flavorful dish on its own, but if you’re looking to round out the meal or add some variety to your dining experience, here are some suggestions for what else you can serve with it:

  1. Steamed Vegetables: Serve a side of steamed broccoli, bok choy, or Chinese greens to add freshness and texture to the meal. Drizzle with a light soy sauce or oyster sauce dressing for extra flavor.
  2. Stir-Fried Vegetables: Prepare a colorful stir-fry with bell peppers, snap peas, carrots, and baby corn. Season with garlic, ginger, and soy sauce for a delicious and nutritious accompaniment.
  3. Fried Rice or Noodles: Serve Savoury Hakka Tong Yuen soup alongside a bowl of steaming hot fried rice or stir-fried noodles. You can use your favorite protein and vegetable combinations to customize the dish to your liking.
  4. Spring Rolls or Dumplings: Add some appetizers like crispy spring rolls or dumplings on the side for a complete meal experience. You can choose between vegetarian or meat-filled options based on your preferences.
  5. Asian Salad: Prepare a light and refreshing Asian salad with shredded cabbage, carrots, cucumber, and bean sprouts. Toss with a sesame ginger dressing for a zesty accompaniment.
  6. Fruit Platter: End the meal with a simple fruit platter featuring seasonal fruits like watermelon, pineapple, grapes, and mango. It provides a refreshing and sweet contrast to the savory flavors of the soup.
  7. Tea or Dessert: Pair the meal with a traditional Chinese tea such as green tea or oolong tea for a cleansing and soothing beverage. Alternatively, serve a light dessert like almond jelly or red bean soup for a sweet finish to the meal.

These are just a few ideas for what else you can serve with Savoury Hakka Tong Yuen soup to create a balanced and satisfying meal. Feel free to mix and match according to your taste preferences and dietary requirements!

MADE AHEAD INSTRUCTIONS

Made Ahead Instructions:

  1. Prepare Tang Yuan in Advance: You can make the tang yuan ahead of time and store them in the refrigerator for up to 24 hours. Once cooked and cooled, store them in an airtight container. When ready to serve, reheat them in boiling water until heated through.
  2. Soup Base Preparation: You can prepare the soup base in advance and store it in the refrigerator for up to 2 days. Allow it to cool completely before transferring it to an airtight container. Reheat the soup gently on the stove before adding the tang yuan and pork fillets.
  3. Freezing: While the tang yuan and soup base can be made ahead, freezing the fully assembled dish is not recommended as it may affect the texture of the tang yuan and other ingredients.

By utilizing these variations, serving suggestions, and made-ahead instructions, you can customize your Savoury Hakka Tong Yuen experience and enjoy this comforting dish with your favorite accompaniments!

STORAGE & REHEATING

To store crunchy golden tang yuan and reheat them properly, follow these instructions:

Storage:

  1. Allow the tang yuan to cool completely after cooking and coating.
  2. Transfer the cooled tang yuan to an airtight container, ensuring they are not stacked on top of each other to prevent sticking.
  3. Seal the container tightly and store it in the refrigerator for up to 2-3 days.

Reheating:

  1. When you’re ready to enjoy the tang yuan again, remove them from the refrigerator.
  2. To reheat, you have a few options:
    • Microwave: Place the desired number of tang yuan on a microwave-safe plate and cover them with a damp paper towel to prevent drying out. Microwave on high for 20-30 seconds, or until heated through.
    • Boiling Water: Bring a pot of water to a gentle boil. Carefully add the tang yuan to the boiling water and heat for 1-2 minutes, or until heated through. Use a slotted spoon to remove them from the water.
    • Steaming: Place the tang yuan in a steamer basket lined with parchment paper or banana leaves to prevent sticking. Steam for 3-5 minutes, or until heated through.
  3. Once reheated, serve the crunchy golden tang yuan immediately with your preferred accompaniments, such as sweet syrup, coconut milk, or ice cream.

By following these storage and reheating instructions, you can enjoy your crunchy golden tang yuan while preserving their texture and flavor.

RECIPES FAQS

Can I use regular rice flour instead of glutinous rice flour?

No, regular rice flour will not yield the same chewy texture that glutinous rice flour provides. Glutinous rice flour is essential for making tang yuan.

Can I freeze tang yuan?

It’s not recommended to freeze cooked tang yuan as they may become mushy when thawed. It’s best to store them in the refrigerator for a few days or enjoy them fresh.

Can I make tang yuan ahead of time?

Yes, you can make tang yuan ahead of time and store them in the refrigerator for up to 2-3 days. Reheat them gently before serving.

How do I prevent tang yuan from sticking together?

After cooking, transfer the tang yuan to a bowl of cold water to stop the cooking process and prevent sticking. When storing, make sure they are not stacked on top of each other.

What can I use instead of pork fillets?

You can use chicken, beef, shrimp, or tofu as alternatives to pork fillets. Adjust the cooking time accordingly based on the protein you choose.

Can I omit the dried seafood in the soup?

While the dried seafood adds depth of flavor to the soup, you can omit them if you prefer. You may need to adjust the seasoning to compensate for the flavor loss.

Is there a vegetarian version of this recipe?

Yes, you can make a vegetarian version by using vegetable broth instead of chicken broth and omitting the meat and dried seafood. Add tofu or your favorite vegetables for protein and texture.

Can I use store-bought chicken broth instead of homemade?

Yes, you can use store-bought chicken broth as a time-saving option. However, homemade broth often has a richer flavor.

Can I adjust the seasonings to suit my taste?

Absolutely! Feel free to adjust the seasonings such as soy sauce, oyster sauce, and white pepper according to your taste preferences.

Can I make a larger batch of soup?

  • Yes, you can easily scale up the recipe to make a larger batch of soup. Just ensure you have a large enough pot to accommodate the increased quantity.

Can I substitute fresh mushrooms for dried mushrooms?

Yes, you can use fresh mushrooms instead of dried ones. However, dried mushrooms add a deeper flavor to the soup. If using fresh mushrooms, consider sautéing them longer to enhance their flavor.

Can I adjust the portion size of the recipes?

You can certainly adjust the portion size for the recipes, but scaling up the recipes in Thermomix® is not recommended. The maximum capacity of the Thermomix® is 2.2L, which may not be sufficient if you increase the quantities. It’s advisable to use a large pot to cook the soup if you intend to scale up the recipes. This will ensure that you have enough space to accommodate the additional ingredients and maintain optimal cooking conditions.

This recipes is compatible with which model of Thermomix®?

This recipes suitable for TM31 / TM5 / TM6

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RECIPES CARD

Savoury Hakka Tong Yuen (Savoury Tang Yuan Soup)

Category, DifficultyBeginner

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.

Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

Yields4 Servings

Dough:
 250 g glutinous rice flour
 210 g water
Boiling Water:
 1600 g water
 4 slices, ginger
 5 g oil
Pork Fillets:
 150 g pork fillets, cut into strips
 2 tsp soy sauce
 2 tsp oyster sauce
  tsp white pepper
 ¼ tsp sugar
 2 tsp sesame oil
 2 tsp corn starch
Savoury Soup:
 25 g oil
 25 g shallot, sliced
 5 g ginger
 5 g garlic
 20 g dried shrimp, soaked to soften
 20 g dried scallop, soaked to soften
 10 g dried squid
 4 dried mushroom, soaked to soften, sliced
 1500 g chicken broth
 250 g radish, julienned
 coriander leaves for garnishing

Dough:
1

In a mixing bowl, heat 210g water for 2 min | 60°C | Speed 1.

2

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.

3

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 Pork Fillets:
4

Marinate the pork fillets with soy sauce, oyster sauce, sugar, white pepper, sesame oil, and corn starch. Set aside.

Savoury Soup:
5

Add cooking oil, shallot, ginger, and garlic into clean Thermomix® mixing bowl. Sauté for 5 min | 120°C | ⤺ Speed 1.

6

Add the dried shrimp, scallops, and dried squids. Saute for 5 min | 120°C | ⤺ Speed 1.

7

Add mushrooms. Saute for 3 min | 120°C | ⤺ Speed 1.

8

Add chicken broth, water, and radish. Cook for 15 min | 100°C | ⤺ Speed Spoon, bringing it to a boil.

9

Add the reserved cooked tang yuan and pork fillets. Cook for 10 min | 100°C | ⤺ Speed Spoon.

10

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

Dough:
 250 g glutinous rice flour
 210 g water
Boiling Water:
 1600 g water
 4 slices, ginger
 5 g oil
Pork Fillets:
 150 g pork fillets, cut into strips
 2 tsp soy sauce
 2 tsp oyster sauce
  tsp white pepper
 ¼ tsp sugar
 2 tsp sesame oil
 2 tsp corn starch
Savoury Soup:
 25 g oil
 25 g shallot, sliced
 5 g ginger
 5 g garlic
 20 g dried shrimp, soaked to soften
 20 g dried scallop, soaked to soften
 10 g dried squid
 4 dried mushroom, soaked to soften, sliced
 1500 g chicken broth
 250 g radish, julienned
 coriander leaves for garnishing

Directions

Dough:
1

In a mixing bowl, heat 210g water for 2 min | 60°C | Speed 1.

2

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.

3

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 Pork Fillets:
4

Marinate the pork fillets with soy sauce, oyster sauce, sugar, white pepper, sesame oil, and corn starch. Set aside.

Savoury Soup:
5

Add cooking oil, shallot, ginger, and garlic into clean Thermomix® mixing bowl. Sauté for 5 min | 120°C | ⤺ Speed 1.

6

Add the dried shrimp, scallops, and dried squids. Saute for 5 min | 120°C | ⤺ Speed 1.

7

Add mushrooms. Saute for 3 min | 120°C | ⤺ Speed 1.

8

Add chicken broth, water, and radish. Cook for 15 min | 100°C | ⤺ Speed Spoon, bringing it to a boil.

9

Add the reserved cooked tang yuan and pork fillets. Cook for 10 min | 100°C | ⤺ Speed Spoon.

10

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.

Savoury Hakka Tong Yuen (Savoury Tang Yuan Soup)

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