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!