TONG YUEN RECIPE RECIPES

Steps:

• Make the filling: In a small food processor, add sugar, sesame or peanuts, and salt and pulse until mixture resembles coarse sand. Add in oil and water and continue blending until fully combined and smooth. Transfer to a bowl and freeze for 30 minutes to 1 hour. Scoop and portion chilled filling into 24 balls, about ½ tablespoon each. Transfer to a plate and freeze until completely hardened, about 2 hours. Meanwhile, make dough: In a large bowl, whisk together rice flour and salt. Drizzle in condensed milk and boiling water, then stir to evenly distribute. Drizzle in room-temperature water and stir until fully combined. Knead until dough is smooth and pulls away from the bowl. Cover and let rest for 30 minutes. On a clean surface lightly dusted with more rice flour, roll dough out into a long rope. Cut rope into 24 equal pieces, then flatten each piece into a 2”-wide round. Place a ball of filling in the middle of each round, then gently guide and coax the wrapper to fully seal the filling inside the dough. In a medium pot of boiling water over medium-low heat, add tang yuan in batches, making sure not to overcrowd the pot. Boil until the tang yuan floats, stirring occasionally, about 6 minutes. Continue cooking for 1 minute more, then transfer to a bowl to serve. Serve tang yuan hot, with a few ladles of cooking broth in each bowl.

Steps:

• Put the dried shrimp in a bowl, add 200ml (¾ cup plus 1tbsp) warm water and leave to soak until pliable, about 20 minutes.
• While the shrimp are soaking, prepare the other ingredients. Put the glutinous rice flour in a bowl and add the hot water. Stir with a pair of chopsticks to form a thick mass. If the mixture is dry, drizzle in a little more hot water. As soon as the dough is cool enough to handle, knead it until it's smooth and holds together when you squeeze it. It should be a little sticky (but not wet), pliable, but firm enough to hold its shape. If it's crumbly, knead in more hot water.
• Take about half of the dough (cover the rest with cling film) and shape it into a log. Cut the log into smaller pieces then roll each one into a ball about 1cm (7/16 in) in diameter. Place the balls on a tray or plate lined with plastic wrap. Don't let them touch each other or they'll stick together. Shape the remaining dough the same way then cover lightly with cling film.
• Make the meatballs. Finely chop the chung choi and mince the spring onions.
• Put the minced pork into a bowl. Add the soy sauce, rice wine, sugar, salt, white pepper, sesame oil and cornstarch and mix thoroughly. Mix in the chung choi and spring onions.
• Shape into meat mixture into balls about 1.5cm (?in) in diameter and place them on a plate or tray.
• Heat a large pot of lightly salted water and when it's boiling, add the glutinous rice balls (tang yuan/tong yuen), cooking them in batches. They are ready when they float to the surface. Scoop them out of the water with a sieve or slotted spoon and place them in a bowl of cool water.
• Cut the Chinese radish into thick matchstick strips, about 3cm (1¼ in) long. Julienne the ginger. Drain the shrimp but reserve the soaking liquid.
• Heat the oil in a large pot and add the dried shrimp, shredded ginger and salt. Stir-fry for about 30 seconds then add the chicken broth, the shrimp soaking liquid and 15ml soy sauce and about 500ml (2 cups) of cold water. Bring to the boil and add the pork balls. Reduce the heat and simmer for about two minutes. Add the radish and simmer until tender and translucent. Drain the cooked glutinous rice balls, add them to the pot and simmer to heat through, about two minutes. Taste the broth for seasonings and add more salt, if necessary. Ladle the ingredients into bowls, drizzle with sesame oil and top with fresh coriander and spring onions.