Red Bean Tangyuan in Ginger Broth
Tender, slightly chewy glutinous rice dumplings stuffed with sweet red bean paste, served in a light gingko and rock sugar broth. A warming Chinese dessert that's perfect for chilly evenings or celebrating with family.
Story
These soft, pillowy dumplings have the most satisfying bite—slightly springy with a smooth, sweet center. The dough comes together in minutes with just hot water and a bit of kneading. While they do require some gentle handling, the process is quite relaxing once you get into a rhythm.
Ingredients
glutinous rice flour
250g
boiling water
175g
red bean paste
200g
water for cooking
1 liter
rock sugar
to taste
gingko nuts
a handful, optional
Instructions
1
Mix the dough
Put the glutinous rice flour in a large bowl. Slowly pour in the boiling water while stirring with chopsticks or a spatula. The flour will form fluffy, crumbly clumps. Let it sit for a minute until it's cool enough to touch, then knead by hand for 2-3 minutes until you have a smooth, pliable dough. It should feel soft like an earlobe—neither sticky nor dry.
2
Portion the filling
Scoop the red bean paste and divide it into roughly 25-gram portions. Roll each portion between your palms into a neat ball. If the paste feels too soft or sticky, pop it in the refrigerator for 10-15 minutes to firm up. Set aside while you prepare the dough.
3
Shape the dumplings
Divide the dough into pieces around 30 grams each—roughly the size of a large marble. Roll each piece into a ball, then press your thumb into the center to create a small well. Place a red bean ball inside, gather the edges together, and pinch to seal. Roll gently between your palms to smooth it out. Keep the shaped dumplings covered with a damp kitchen towel so they don't dry out.
4
Cook the dumplings
Bring a pot of water to a gentle boil. Carefully drop the dumplings in—they'll sink at first. Give them a gentle stir to keep them from sticking to the bottom. Once they float to the surface (about 2-3 minutes), let them cook another minute until they turn slightly translucent. Lift them out with a slotted spoon.
5
Serve warm
Enjoy the dumplings right away in a light broth sweetened with rock sugar and studded with gingko nuts. You can also roll them in crushed peanuts or sesame seeds for extra texture and flavor.
