Minced pork 300 g, soy sauce 0.5 tbsp, salt 2.5 g, MSG 2 g, potato starch 0.5 tbsp, white pepper 1 g
Fried shallots 5 tbsp (about 50 g)
Method:
Crush the fried shallots first, then mix everything together and chill until needed. (For smaller tangyuan, mince the pork more finely; a little fat gives a better texture.)
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. Cover with cling film and rest for 10 minutes, then divide. For very large tangyuan, use 35 g of dough to 25 g of filling and they will come out the size of an egg — though normal-sized savoury tangyuan tend to suit more people.
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:
Water 6 cups (about 1300 g), bonito seasoning 1 tsp, salt 0.5 tsp, vegetables to taste, fried shallots to taste
Method:
Bring the water to the boil, add the seasoning, then the tangyuan. Once they are cooked add the vegetables, bring back to the boil, and it is done.
This bowl has the very large ones.
And these are the normal size.