Making tangyuan this way prevents cracking and sticking to teeth, and they are soft, glutinous, and fragrant.

Name: Making tangyuan this way prevents cracking and sticking to teeth, and they are soft, glutinous, and fragrant.
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: 200g Black pork; 200g Stone-ground glutinous rice flour; 1/2 piece white radish; 1 small piece Ginger; 1 stick Scallion; 1 spoon cooking wine; 1 tsp Peanut oil; 1 spoon light soy sauce; to taste chicken essence; to taste Salt; a pinch Black pepper

Salted radish shreds are squeezed dry and mixed with gingered pork for the filling, while tangzhong-style boiled dough keeps the glutinous wrappers crack-free, cooking up soft, chewy, and savory-sweet.

1 hrNewMedium Snacks Boil Savory

Instructions

1
Prepare the ingredients.
2
Wash the white radish, peel it, and then shred it finely. Add a little salt, massage it, and let it sit for about 5 minutes, then squeeze out the water and set aside.
3
After cleaning the pork and removing the skin, cut it into small pieces. Cut the ginger into small pieces and put them together into a meat grinder to grind into minced meat.
4
Add shredded radish, chopped green onions, cooking wine, light soy sauce, salt, and pepper to the minced pork, mix evenly with peanut oil, let it sit for about 10 minutes, and the filling will be ready.
5
All the ingredients have been processed.
6
First, use a small amount of glutinous rice flour and knead it with boiling water into small dough balls. Add an appropriate amount of water to a pot and bring it to a boil. Put the small dough balls into the boiling water and cook until they float, then remove them. Place them into glutinous rice flour, and pour 160ml of hot water at 80°C into the glutinous rice flour (usually at a ratio of 1:0.7), kneading into a smooth dough. Cover with plastic wrap and let it rest for about 15 minutes.
7
Roll the dough into strips, then cut them into small portions, each weighing about 30–35 grams.
8
Take a piece of dough, pinch it into a groove shape, place an appropriate amount of filling, then use your fingers and palm to pinch the dough together, seal it, and roll it into a round shape. Repeat the above steps until all the tangyuan are made. Everyone must be curious, right? During the Lantern Festival in the Jiangnan region, tangyuan have a small tail. Did you know that?
9
Add enough water to a pot, and when the water comes to a boil, put in the glutinous rice balls. Cook the glutinous rice balls over medium-low heat, stirring gently occasionally to prevent them from sticking together. When the glutinous rice balls float to the surface and become translucent, it indicates that they are cooked.
10
Scoop out the cooked glutinous rice balls and place them in a bowl. You can choose to add some hot soup and then enjoy. In this way, the delicious glutinous rice balls with radish and pork filling are ready.
11
Soft, glutinous, fresh, fragrant, and delicious.