Peeled pumpkin 600 g
Glutinous rice flour about 350 g
Olive oil 1 tbsp
For the braised minced pork:
Pork lard 1 tbsp
Minced pork 350 g
Rice wine 2 tbsp
Fine rock sugar 1 tbsp
Soy sauce 4 tbsp
Cheng Chi fried shallots 5 tbsp
1. Heat the lard in a wok and break up the minced pork, add the rice wine and stir, then the rock sugar and stir until it dissolves.
2. Add the soy sauce and stir until the meat has absorbed it, then stir in the fried shallots. That is your dry braised pork.
To make the golden tangyuan:
Peel the pumpkin, cut into chunks and steam until soft, then pour off the liquid. (In a rice cooker, about 2 measuring cups of water in the outer pot.)
Blitz the pumpkin to a purée.
Mix in the glutinous rice flour.
Add the olive oil and knead into a dough. If it sticks to your hands, work in a little more flour.
Wrap the filling inside and roll into balls.
They are cooked once they float.
Add seasoning and chopped Chinese celery, and that is it.
This golden dough works with other fillings too — and it looks wonderful.