Tangyuan

Name: Tangyuan
Cook time: 65 min
Total time: 65 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.5 l Water; 60g Ginger, fresh, sliced and lightly smashed; 150g Rock Sugar, or granulated sugar; 120g Black Sesame Seeds, toasted; 80g Caster Sugar; 60g Lard, or unsalted butter, softened; 300g Glutinous Rice Flour, sweet rice flour; 230ml Water, hot, about 80–90°C; 1 1/2 tbsp Water, extra, as needed; 1 pinch of Salt, fine

Tangyuan are pillowy glutinous rice dumplings filled with a warm, nutty black sesame paste and served in an aromatic ginger-sweetened broth. The contrast between the chewy outer shell and the rich, slightly sweet filling makes them comforting and celebratory—perfect for chilly nights or festive gatherings.

Tangyuan are pillowy glutinous rice dumplings filled with a warm, nutty black sesame paste and served in an aromatic ginger-sweete... Show more

Traditional Chinese Recipe

Health Grade

E+ · Indulgent

Rating

4.1

Time

1 hr

Price

1,24 €

Calories

830 kcal

gluten free

low sodium

kid friendly

comfort food

Method

Slice ginger

Slice the fresh ginger into thin coins, then lightly smash each slice with the flat side of your knife so it releases more flavor into the syrup.

Toast sesame

Spread the raw Black Sesame Seeds in a dry skillet over medium heat and stir constantly for 3–5 minutes, until they smell nutty and turn a shade darker. Tip them onto a plate to cool completely before grinding. While the sesame cools, move on to the syrup in the next step.

Simmer syrup

Combine the Water, the bruised ginger, and Rock Sugar in a saucepan. Bring it to a boil, then lower the heat and simmer for 10 minutes until the syrup is fragrant and the sugar has dissolved. Keep it warm while you make the filling in the next step.

Make filling

If the Lard is still firm, let it sit out until soft enough to press with a finger. In a food processor, pulse the cooled sesame seeds and Caster Sugar until very fine, then add the softened lard and fine salt. Process until the mixture turns into a thick, glossy paste that clumps together when pinched. Scrape it into a bowl and chill for 20 minutes until scoopable. While it chills, mix the dough in the next step.

Mix dough

Put the Glutinous Rice Flour in a mixing bowl. Pour in the hot water at 80–90° C a little at a time, stirring until shaggy clumps form, then knead by hand until the dough feels smooth and soft. If it seems dry or cracks at the edges, add the extra water a teaspoon at a time until it comes together. Cover the dough and let it rest for 10 minutes.

Shape tangyuan

Divide the chilled sesame filling into about 16 small balls, roughly 1 rounded teaspoon each. Divide the dough into equal pieces, keep the pieces you are not using covered, and flatten one piece into a thin disk in your palm. Wrap it around a filling ball, pinch the seam closed, and roll gently until smooth and round. Repeat with the rest, dusting your hands with a little glutinous rice flour only if the dough starts to stick.

Cook tangyuan

Bring the ginger syrup back to a gentle simmer. Drop in the tangyuan one by one, stirring softly for the first few seconds so they don't stick together or hit the bottom. Cook for 4–5 minutes, until they float and the skins look slightly translucent.

Serve hot

Ladle the tangyuan and plenty of hot ginger syrup into warm bowls, and serve right away while the centers are still gooey.

Ingredients

Method

For 4 servings

Adjust servings

For the ginger syrup

1.5 l Water
60g Ginger, fresh, sliced and lightly smashed
150g Rock Sugar, or granulated sugar

For the black sesame filling

120g Black Sesame Seeds, toasted
80g Caster Sugar
60g Lard, or unsalted butter, softened
1 pinch of Salt, fine

For the dough and assembly

300g Glutinous Rice Flour, sweet rice flour
230ml Water, hot, about 80–90°C
1 1/2 tbsp Water, extra, as needed

🧂 Plus ~3g of salt

Nutrition

Per Serving.

Calories

830 kcal

42% of Daily kcal

Protein

11 g

21% RDI

Fat

34 g

8.8g sat fat

Carbs

122 g

44% RDI

Sugar

58 g

100% RDI

Fiber

5.4 g

18% RDI

Salt

0 g

0% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

E+ · 3.3 / 10

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