Step 1

Pre-soak wood ear mushrooms in hot water for around 5 minutes. Remove the ends and set aside.

Step 2

In large mixing bowl, mix shrimp and pork with all the seasonings. Stir in one direction until the meat becomes sticky. Rest for 10 minutes.

Step 3

Cut all the side ingredients including cabbage, wood ear mushroom and cabbage into small pieces. Squeeze the water out.

Step 4

Mix the side ingredient with the marinated meat. Combine well and divide them into 16 portions.

Step 5

Dig a hole in flour and pour in around 1/4 cup of boiling water. Stir the flour around the hole to absorb the boiling water. Wait for several minutes and then stir in 3/4 cup of cold water. Wait until the dough cool down completely. Knead with hands until smooth and divide into 16 equal portions. Cover them with a wet cloth to prevent drying out.

Step 6

Take one piece and press it into a around wrapper. Place one filling inside and seal the ball completely. Slightly press the ball with one hand to make the wrapper uniform in thickness and then shape it as round as possible. Repeat to finish all.

Step 7

Bring water to a boil in a pot (the water should be at least 2 cm higher than the balls); cook the rice dumplings for 5-6 minutes (you need to continue cooking 1-2 minutes after they float on the surface.)

Step 8

Serving 1: place chicken broth in serving bowls with chopped green onions and scoop cooked Tang Yuan in.

Step 9

Serving 2: place a small piece of dried seaweed with salt, chopped green onion and sesame oil, scoop some soups along with the balls.