For the Dough:

2 cups all-purpose flour

¾ cup water

A pinch of salt

For the Filling:

1 cup ground pork (or tofu for a vegetarian option)

½ cup finely chopped cabbage

¼ cup chopped green onions

1 Tbsp. soy sauce

1 tsp. sesame oil

salt and pepper to taste

Make the Dough: In a bowl, mix the flour and salt. Gradually add water, stirring until a dough forms. Knead for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.



Roll the Dough: Divide the dough into small pieces and roll each piece into a small circle, about 3 inches in diameter.

Fill the Dumplings: Place a teaspoon of filling in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal. 

Cook the Dumplings: You can either steam, boil or pan-fry the dumplings. For pan-frying, heat a little oil in a skillet, add the dumplings, and cook until the bottoms are 

golden. Then add a splash of water, cover and steam until cooked through.

Enjoy the dumplings with a dipping sauce made of soy sauce, vinegar and chili oil.

For the Dough:

1 cup glutinous rice flour

½ cup water (adjust as needed)

A pinch of salt

For the Filling: (optional)

¼ cup sweetened red bean paste, black sesame paste or peanut butter

For the Syrup:

4 cups water

1-2 Tbsp. sugar (to taste)

Optional: a few slices of ginger or pandan leaves for flavor

Make the Dough: In a mixing bowl, combine the glutinous rice flour and a pinch of salt. Gradually add water, mixing until a smooth dough forms. If the dough is too dry, add a little more water.

Prepare the Filling: If using a filling, take a small amount of dough (about 1 tablespoon) and flatten it in your palm. Place a teaspoon of your chosen filling in the center, then fold the dough over and roll it into a ball. Repeat until all the dough is used.

Cook the Tangyuan: Bring a pot of water to a boil. Add the rice balls gently into the boiling water. Cook until they float to the surface, which usually takes about 3-5 minutes. Once they float, let them cook for an additional 1-2 minutes.

Prepare the Syrup: In a separate pot, 4 cups of water to a boil. Add sugar and optional ginger or pandan leaves. Stir until the sugar dissolves. Remove from the heat.

Use a slotted spoon to transfer the cooked Tangyuan to bowls. Pour the sweet syrup over the rice balls and serve warm.