Pork lard 1 tbsp, minced pork 200 g, soy sauce 3 tbsp, sugar 2 tsp, fried shallots 5 tbsp (about 50 g)
Method:
Break up the minced pork in a wok with a little oil until it starts to turn white, add the sugar and soy sauce and fry until fragrant, then add the crushed fried shallots and fry again. Leave to cool.
For the starter dough:
Mix 4 tbsp glutinous rice flour with water into a lump and boil it until it floats.
For the dough:
Glutinous rice flour 300 g + water about 220 g + the starter dough, kneaded together. Divide into 16 pieces, about 35 g each.
Mix the cooled cooked pork with another 200 g of raw minced pork — that is your filling.
Take a piece of dough, roll it into a ball, flatten it in your palm, and wrap a generous amount of filling inside. They can go straight into the pot.
Or into the freezer.
For the broth:
Pork lard a little, dried shrimp 1 tbsp, dried shiitake 3, soy sauce 1 tsp, water 6 cups (or stock), seasoning to taste
Method:
Fry the dried shrimp and the soaked, shredded shiitake in a little oil until fragrant. Turn off the heat and, while the pan is still hot, add a little soy sauce and stir. Add the water and seasoning, bring to the boil, then add the tangyuan and turn the heat to medium-low — about 15 minutes from frozen. Once it returns to the boil add crown daisy or other greens, chopped Chinese celery and coriander. Finish with a spoonful of fried shallots on top, and that is Hakka savoury tangyuan.