Mince Tang Yuan in ginger broth
Do you want to celebrate Chinese New Year natively? Then of course you can't miss the right dish for the celebration! These salty Tang Yuan filled with mince harmonize perfectly with the ginger broth and oyster mushrooms - be surprised and enjoy this traditional holiday dish!
35 minutes
2 servings
125g Easy To Mix Hack
150 g glutinous rice flour
2 bok choy
6 oyster mushrooms
Two big thumbs ginger
2 cloves of garlic
4 spring onions
4 tbsp sesame oil
3 tbsp soy sauce
500 ml vegetable broth
Prepare the mince according to the instructions and fry it in a pan
Mix 150 g glutinous rice flour with 130 ml water, add 1 teaspoon sesame oil and work into a dough
Form 20-30g heavy balls out of the dough, press them flat and put some minced meat in the middle, then close the balls again and store them on a plate
Finely chop the garlic, ginger and spring onions and briefly fry them in hot sesame oil
Cut the pak choi and mushrooms into strips, add them and sauté
Deglaze with soy sauce, add vegetable broth and let simmer over low heat
Bring a pot of water to the boil, add the rice flour balls one at a time to the water and let them boil until they float to the surface
Pour soup into two bowls and add rice flour balls
Enjoy!
