Savory Stuffed Rice Balls (Xian Tang Yuan)

Filling

1. 1

   Sauté chopped red onion in oil until translucent.

2. 2

   Add chopped shiitake mushrooms to the sautéed onions and cook briefly.

3. 3

   Transfer the sautéed onion‑mushroom mixture to a bowl and combine with ground meat.

4. 4

   Pour dark sauce over the meat mixture and sprinkle white granular seasoning, then mix thoroughly.

Dough

5. 5

   In a bowl, combine glutinous rice flour with water and stir by hand until a smooth dough forms.

6. 6

   Shape small portions of the dough into balls, then pinch each ball into a ring to create a wrapper.

Assembly

7. 7

   Place a small portion of the meat filling into the center of each dough wrapper, press the filling down, and seal the dough around it.

8. 8

   Freeze the filled dough portions briefly (optional, for easier handling).

Cooking

9. 9

   Boil the wrapped rice balls in vigorously boiling water until they float and are cooked through.

Soup

10. 10

    In a bowl, combine the dark sauce base with sesame seeds, chopped green onion, and chopped cilantro.

11. 11

    Ladle clear broth over the dark base and aromatics.

Final

12. 12

    Add the cooked rice balls to the soup bowl and serve hot.