Yummiest Savory Rice Balls (Tang Yuan) - 咸汤圆

By WoonHeng · 60 min

Ingredients

Instructions

1. Finely chop 7 to 8 of the rehydrated mushrooms and slice the rest for the soup.
2. Heat 1 to 2 tsp oil in a non-stick pan over medium heat, sauté the chopped mushrooms for 1 to 2 minutes, season with 1 tbsp soy sauce and cook until the sauce is absorbed. Add the carrot and stir-fry briefly, then turn off the heat.
3. Mash the tofu coarsely in a large bowl, fold in the mushrooms and season with vegan oyster sauce, dark soy sauce, pepper, green onion and a little sesame oil. Add a tablespoon of stock or water if too dry; the mixture should hold together when squeezed.
4. Put the rice flour in a large bowl, stir in the boiling water, then knead while adding cold water in batches until a soft, pliable dough forms; you may not need all the water.
5. Cover and rest the dough for 10 minutes, then divide into 18 portions and roll into balls, keeping them covered.
6. Press a dent into each dough ball, shape it into a cup, fill with the filling, pinch the sides closed and roll smooth. Cover and repeat.
7. For the soup, heat 1 tbsp oil in a wok and sauté the shallots until translucent. Add the sliced mushrooms, stir-fry 1 minute, season with 1/2 tbsp soy sauce, add the stock and bring to a boil.
8. Meanwhile, bring a pot of water to a boil, add the rice balls without crowding and stir gently. Cook in batches until they float, about 5 to 8 minutes, then let them stay afloat for another minute.
9. Add the napa cabbage and scallions to the boiling soup. Lift out the rice balls, add them to the soup and boil for about another minute. Taste and season, then serve warm with chopped Thai chili in soy sauce.

Summarized from WoonHeng's video. Watch it for the details.

More recipes with

ScallionCarrotMushroomShallotCabbageTofuShiitake mushroomNapa cabbage