Strawberry Melt-in-Center Tangyuan
Pink glutinous rice dumplings with a surprise strawberry and chocolate center that flows when you bite into them. These tender, slightly chewy balls are perfectly balanced with fresh berry sweetness and a hint of rich cocoa.
Story
These delicate dumplings are a playful twist on the classic Chinese tangyuan. The key is getting that gooey, strawberry-packed center to stay liquid inside the soft rice dough. A touch of dark chocolate adds just enough depth to balance the bright fruit flavor.
Ingredients
fresh strawberries, hulled
200g
granulated sugar
50g
glutinous rice flour
100g
water
80ml
dark chocolate, finely chopped
30g
unsalted butter
15g
gelatin sheets, softened
3g
cornstarch
for dusting
Instructions
1
Cook the strawberry base
Blend the strawberries until smooth. Transfer to a small saucepan, add half the sugar, and cook over medium-low heat for 5-7 minutes until the mixture thickens slightly. Let cool completely to room temperature.
2
Make the dough
Combine glutinous rice flour with the remaining sugar in a bowl. Add water gradually while stirring until a soft, pliable dough comes together. Cover with a damp cloth and let rest for 10 minutes.
3
Melt in the chocolate
Pour the cooled strawberry mixture into a clean pan over low heat. Add the chopped chocolate and butter, stirring constantly until everything melts into a smooth, glossy mixture. Remove from heat and let cool until just warm, around 50°C.
4
Set the filling
Whisk the softened gelatin into the warm strawberry mixture until fully dissolved. Pour into a shallow container and refrigerate for about 1 hour until the filling is set but still gives slightly when pressed.
5
Form the dumplings
Divide the dough into 12 equal pieces. Flatten each piece in your palm, add a small spoonful of the strawberry filling to the center, then pinch closed and roll into a smooth ball. Lightly dust with cornstarch to keep them from sticking.
6
Cook and serve
Bring a pot of water to a gentle simmer. Drop in the dumplings and cook for 3-4 minutes until they float to the surface and look slightly translucent. Lift out with a slotted spoon, drain well, and serve immediately while the center is still wonderfully molten.
