Pork Heart and Lung Tangyuan

Name: Pork Heart and Lung Tangyuan
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Ingredients: 2000 g glutinous rice (washed, soaked, finely ground, pressed dry to make rice slurry); 500 g pork heart and lung (rinsed thoroughly with clean water, cut into slices 3.3 cm long and 0.33 cm thick); 500 g lean pork (washed, minced into paste, mixed with refined salt to make filling); 20 g refined salt; 200 g rendered pork lard (part used for stir-frying the topping, part used at the bottom of the serving bowl); 5 g MSG; 200 g soy sauce; 50 g chili oil; 150 g chopped scallions; 5 g ground black pepper

心肺汤圆 (Heart and Lung Glutinous Rice Balls)

A Hunan-style snack made with glutinous rice flour dough wrapped around a meat filling, shaped into olive forms, boiled, and topped with a bright red, mildly spicy heart and lung sauce that whets the appetite.

1h 30m

Easy

0 favorites

Ingredients

glutinous rice (washed, soaked, finely ground, pressed dry to make rice slurry) 2000 g

pork heart and lung (rinsed thoroughly with clean water, cut into slices 3.3 cm long and 0.33 cm thick) 500 g

lean pork (washed, minced into paste, mixed with refined salt to make filling) 500 g

refined salt 20 g

rendered pork lard (part used for stir-frying the topping, part used at the bottom of the serving bowl) 200 g

MSG 5 g

soy sauce 200 g

chili oil 50 g

chopped scallions 150 g

ground black pepper 5 g

Instructions

Make Rice Dough

Process glutinous rice through washing, soaking, fine grinding, and pressing dry to make rice slurry. Take 500g of wet rice powder, knead into 4 thin round cakes, boil in a pot, remove, mix evenly with the uncooked rice slurry, knead until smooth and fully incorporated, then cover with a damp cloth.

Prepare Filling and Topping

Wash the pork, mince it into paste, mix with refined salt to make the filling; rinse the pork heart and lung thoroughly with clean water, cut into slices 3.3 cm long and 0.33 cm thick; place the wok over high heat, add pork lard and heat to 60% of full heat, add the heart and lung slices and stir-fry for 3 minutes, add soy sauce, refined salt, and MSG, stir-fry evenly, add water, simmer until cooked through to make the topping, set aside.

Wrap the Tangyuan

Knead the prepared rice dough into a long log, divide into 80 small dough portions. Roll each portion into a round shape, press a small well in the center, add the meat filling, gather the edges to seal, then pull the sealed top and bottom to elongate, shape into an olive form.

Cook and Serve

Bring a pot of clean water to a rolling boil, add the tangyuan; prepare 20 serving bowls, each with a portion of rendered pork lard, refined salt, MSG, soy sauce, and chili oil. Once the tangyuan all float to the surface, continue boiling for 2-3 minutes, scoop the tangyuan along with broth into the bowls (4 per bowl), top with the heart and lung topping, sprinkle with chopped scallions and ground black pepper, then serve.