Savory Tang Yuan (鹹湯圓) with Pork and Daikon Broth
Savory tang yuan (鹹湯圓) are a cherished, umami-packed dish perfect for the Mid-Autumn Festival—featuring soft, chewy glutinous rice dumplings served in a flavorful broth with ingredients like minced pork, shiitake mushrooms, and daikon. While sweet versions often get more attention, savory tang yuan have been a comforting staple in Chinese households for generations, especially during family reunions. I love preparing mine with a rich pork and mushroom filling simmered in a light, aromatic broth—a satisfying and balanced dish that complements the festival’s sweeter treats.
What Are Savory Tang Yuan?
Savory tang yuan are soft glutinous rice dumplings, often filled with ingredients like minced meat, vegetables, or mushrooms, and simmered in a clear savory broth. Unlike sweet tang yuan—typically served in ginger syrup or red bean soup—savory versions provide a rich, umami-forward experience. They’re especially popular during the Winter Solstice and Mid-Autumn Festival, symbolizing family unity and warmth.
Their tender, chewy texture and deeply flavorful broth make this dish both comforting and festive—ideal for cool autumn evenings shared with loved ones.
Why Savory Tang Yuan for Mid-Autumn Festival?
While sweet mooncakes and tang yuan dominate most Mid-Autumn tables, savory tang yuan have quietly held their place in regional Chinese cuisine. During the festival, families often balance rich, sweet foods with lighter, savory dishes. The round shape of tangyuan also symbolizes reunion and completeness—themes central to the Mid-Autumn Festival.
In places like Jiangnan and Sichuan, savory tang yuan are enjoyed in broths flavored with pickled vegetables, dried shrimp, or leafy greens, offering a comforting contrast to sugary desserts. Their warmth and heartiness make them especially appealing as the weather turns cooler.
Key Ingredients
Tang Yuan (Glutinous Rice Balls)
- Glutinous Rice Flour: The essential base for the tang yuan, giving them their signature soft, chewy, and slightly sticky texture. Do not substitute with regular rice flour.
Broth & Toppings
- Dried Shiitake Mushrooms: Deliver deep, earthy umami. Reserve the soaking liquid—it’s essential for the broth.
- Daikon Radish: Adds mild sweetness and soaks up the savory flavors of the broth.
- Minced Pork: Brings heartiness and richness to the soup.
- Dried Shrimp: Provides a salty, briny umami boost.
- Lettuce: Offers fresh contrast and color when added just before serving.
- Mushroom Soaking Water: Forms the flavorful foundation of the broth.
Alternative Topping Ideas
- Fish Paste: A fantastic lighter alternative to pork. It adds a delicate, slightly sweet flavor and a soft, bouncy texture to the broth.
- Lap Cheong (Chinese Cured Sausage): Finely diced and sautéed, it infuses the soup with a distinctive sweet, smoky, and savory flavor and a rich aroma.
- Dried Scallops (Conpoy): Soak them as you would the mushrooms (reserve the soaking water!). They contribute an unparalleled layer of luxurious, sweet, and complex umami that elevates the entire dish.
Storing & Serving Suggestions
Tangyuan are best enjoyed fresh. However, you can easily prepare components ahead of time for a quick meal later:
Tangyuan Dough: Shape the tangyuan as directed, then place them in a single layer on a parchment-lined tray. Freeze until solid, then transfer to an airtight container or freezer bag. They can be frozen for up to 1 month. When ready to use, add the frozen tangyuan directly to the simmering broth—no need to thaw.
Leftovers: Store any leftover soup in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop, adding a splash of water or broth if it has thickened. Note that the tangyuan will continue to absorb liquid and become softer upon storing.
Tips for the Perfect Savory Tang Yuan
Shaping the Tang Yuan
- Keep it small: Aim for tangyuan that are marble-sized. This ensures they cook through quickly and evenly once added to the broth.
- Prevent sticking: After shaping, lightly dust the tangyuan with glutinous rice flour. This prevents them from sticking to each other and the plate while they wait to be cooked.
- Keep it covered: Always keep unused dough and shaped tangyuan under a damp cloth or tightly wrapped in plastic wrap. Glutinous rice flour dries out quickly, which can lead to cracking during cooking.
Building Flavor
- Don’t waste the umami: The water used to soak the dried shiitake mushrooms and dried scallops (if using) is packed with flavor. Never throw it away. Use it as the base for your broth to add incredible depth.
- Sauté for depth: Taking the time to sauté the mushrooms, dried shrimp, and aromatics until fragrant and lightly golden is a crucial step. It unlocks their essential oils and builds a more complex flavor foundation for the soup.
Cooking & Serving
- Simmer, don’t boil: Once you add the tang yuan to the broth, maintain a gentle simmer. A rolling boil can cause the delicate rice balls to break apart.
- They’re done when they float: The tang yuan are perfectly cooked when they float to the surface. Let them simmer for an additional 1-2 minutes after floating to ensure they are cooked through.
- Add greens last: Add delicate greens like lettuce or spinach at the very end, off the heat. The residual heat of the broth will wilt them perfectly without making them soggy.
Make-Ahead Tip
For a quick weeknight meal, shape and freeze the tang yuan in advance. You can add them directly from the freezer into the simmering broth—no need to thaw, which makes this a wonderfully convenient and satisfying dish any night of the week.
Savory Tang Yuan (Glutinous Rice Ball Soup) in Daikon & Pork Broth
Ingredients
Tang Yuan
- 100 g glutinous rice flour
- 35 g hot water
- 47 g cold water
Toppings
- ½ cup dried shiitake mushroom
- 160 g daikon
- 15 g dried shrimps
- 2 tsp olive oil
- 2-3 slices lettuce
- 150 g minced pork
- 1 tsp salt
- 1 tsp black pepper
- Water
- 1 tsp white pepper
- ½ tsp chicken powder
Instructions
Prepare the Shiitake Mushroom
- Place the dried shiitake mushrooms in a bowl and cover completely with room temperature water. Let them soak for at least 4 hours, or ideally overnight, to fully rehydrate and develop their deep umami flavor. Reserve the soaking liquid.
- Once softened, slice the mushrooms and set aside.
Prepare the Tang Yuan
- In a medium mixing bowl, add the glutinous rice flour. Gradually add the hot water while stirring with chopsticks or a fork until the mixture forms small crumbs.
- Add the cold water slowly and continue stirring until the dough absorbs all the water. Use your hands to knead the dough until smooth and not too sticky. If the dough is too dry, add water 1/2 teaspoon at a time until the desired consistency is reached.
- Take a small handful of dough and roll it into a log, about ¾ to 1 inch thick.
- Tear off small pieces of dough (about 1½ teaspoons each). The pieces don’t need to be exact.
- Lightly coat the finished tangyuan in a dusting of dry glutinous rice flour to prevent them from sticking together.
- Place on a plate and cover tightly with plastic wrap to keep them from drying out while you prepare the broth.
Prepare Other Ingredients
- Slice the daikon into ¼–½ inch rounds, then cut into thin strips.
- Soak dried shrimp in water for 20 minutes, then drain.
- Wash and cut lettuce into strips.
- Marinate minced pork with salt and black pepper.
Cook the Broth
- Heat olive oil in a pot over medium-high heat.
- Add the sliced shiitake mushrooms and sauté until lightly golden.
- Add the dried shrimp and daikon, and cook for another 2–3 minutes.
- Add the minced pork and cook, breaking it up with a spoon, until no longer pink.
- Pour in the reserved mushroom soaking liquid and enough fresh water to cover the ingredients by about 1 inch.
- Cover with a lid and bring to a boil, then reduce heat to medium.
- Season with white pepper and chicken powder. Taste and add salt as needed.
- Gently drop the tang yuan into the boiling broth. Cook until they float to the surface (about 2–3 minutes).
- Just before serving, turn off the heat and stir in the sliced lettuce—it will wilt slightly from the residual heat. Serve hot and enjoy!
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