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Loading...This savory Sichuan rendition swaps the usual sweet syrup for a fragrant, tongue-tingling chili broth, with juicy pork-stuffed glutinous rice balls that soak up layers of heat and Sichuan peppercorn aroma. It is a beloved street-food style serving found in Chengdu during the Lantern Festival.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 560 kcalCalories
- 24 gFat
- 6 gSaturated Fat
- 62 gCarbs
- 3 gFiber
- 4 gSugar
- 26 gProtein
- 1280 mgSodium
- 640 mgPotassium
- 110 mgCalcium
- 4 mgIron
- 22 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the dough
- 2 cups (250 g) glutinous rice flour
- 3/4 cup warm water, plus 1–2 tbsp more as needed
- 1 tbsp neutral oil
- 1/2 tsp fine salt
For the pork filling
- 300 g ground pork (about 20% fat)
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp cornstarch
- 2 tsp finely grated ginger
- 2 garlic cloves, minced
- 1 scallion, finely chopped
- 1 tsp sugar
- 1/2 tsp ground white pepper
- 1 tsp toasted sesame oil
For the spicy broth
- 6 cups low-sodium chicken stock
- 2 tbsp Pixian doubanjiang (broad bean paste)
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 2 tbsp chili oil with sediment
- 1 tsp ground roasted Sichuan peppercorn
- 200 g baby bok choy, halved lengthwise
- 1 tsp grated ginger
- 2 garlic cloves, smashed
For garnish
- 2 scallions, thinly sliced
- 2 tbsp chili crisp
- 1/4 cup fresh cilantro leaves
- 1 tsp toasted white sesame seeds
Directions
- In a medium bowl, combine the ground pork with soy sauce, Shaoxing wine, cornstarch, ginger, garlic, scallion, sugar, white pepper, and sesame oil. Stir in one direction for 3–4 minutes until the mixture is sticky and cohesive, then refrigerate while you make the dough.
- Mound the glutinous rice flour in a large bowl with the salt. Slowly pour in the warm water while mixing with chopsticks, then switch to your hands and knead until a smooth, pliable dough forms, adding extra water a teaspoon at a time if it cracks. Knead in the neutral oil and let rest 10 minutes.
- Divide the dough into 16 equal pieces (about 25 g each) and roll each into a smooth ball. Flatten one ball into a 7 cm disc, place 1 heaping tablespoon of filling in the center, then gather the edges up and pinch firmly closed. Roll again into a smooth ball and set on a parchment-lined tray; repeat with the remaining dough and filling.
- Bring a large pot of water to a gentle boil. Lower the tangyuan in batches and stir gently so they do not stick to the bottom. Simmer 6–8 minutes until the balls float and the dough looks translucent and springs back when pressed; remove with a slotted spoon and keep warm.
- While the tangyuan cook, make the broth: in a separate pot, combine the chicken stock, doubanjiang, light and dark soy sauce, ginger, and smashed garlic. Bring to a simmer over medium heat and cook 8 minutes to meld the flavors. Add the bok choy and cook 2–3 minutes until just tender.
- Stir the chili oil and ground Sichuan peppercorn into the broth, taste for salt, and adjust. Divide the cooked bok choy and broth among four deep bowls, add 4 tangyuan to each, then top with sliced scallions, cilantro, chili crisp, and a sprinkle of toasted sesame seeds. Serve immediately while piping hot.
Cook’s Notes
- Knead the dough just until smooth; overworking glutinous rice flour can make the wrappers tough and chewy instead of tender.
- Always lower the tangyuan into already simmering water rather than cold water so the filling cooks through before the exterior turns gummy.
- Toast whole Sichuan peppercorns in a dry pan for 1 minute, then grind just before serving for the brightest numbing aroma.
- For a richer broth, swap half the chicken stock for a pork-bone stock simmered with ginger, scallions, and a dried shiitake.
- Leftover cooked tangyuan can be refrigerated in their cooking liquid for up to 2 days; reheat gently so they do not split.
