Yam Cheese Soup Dumplings Recipe Suitable for All Ages

Make this year's tangyuan, with a focus on healthier fillings, making them lighter to eat. Today’s version of tangyuan features ingredients like yam and brown sugar, along with homemade fresh cheese,offering rich milk flavor and nutritional benefits, suitable for all ages. How will yam and the creamy cheese interact when they meet?

Will they become a perfect match, as I believe? Please give it a try; I only share what I find delicious.Main ingredients: 300g yam, 100g cheese, 100g brown sugar, mung bean starch, 300g glutinous rice flour, and 240g boiling water.

1. Steam the yam until fully cooked using iron yam for better texture.2. Peel and mash it into a smooth paste.3. Mix in the brown sugar. 4. Stir well to combine.

5. The white cheese is freshly made, while the yellow cheddar is preferred by my son.

The method for making cheese was previously shared; feel free to check it out if you're interested.6. Dust your hands with some cooked flour before shaping. 7. Take a portion of the yam filling and wrap around a piece of cheese.8. Ensure the wrapping is tight. 9. Freeze the filled portions until firm.

This prevents the soft filling from sticking while shaping.

10. Mix the glutinous rice flour with boiling water, stirring continuously.

11. Knead into a smooth dough and cover with a damp cloth for 1 hour.

12. Once frozen, shape each portion of dough around the filled center.13. Boil until fully cooked.14. The photo shows cheddar cheese, but white cheese would look better.

Note: Cheese inside can be substituted with other types such as cream cheese or mozzarella.Flour Take a piece of yam filling and wrap it around a cheese cube.

7. Wrap tightly.

8. After all are wrapped, place them in the refrigerator to freeze until firm. Since the yam filling is quite soft, it won't hold well without freezing.

9.Rice flour is mixed with hot water while stirring continuously as the water is added.

10. Knead into a smooth dough and cover with a damp cloth to rest for 1 hour.

Thaw the frozen filling and take a ball of dough, flatten it, and

11. Take out the frozen filling, take a ball of dough, flatten it, and wrap around the filling.

12. After wrapping the dumplings, store any leftovers in the freezer.

13. Boil in plenty of water until cooked through.

14. The cheese shown is a cheddar; white cheese looks better when photographed.Cheese in the bread can also be substituted with other types such as butter cheese, or mozzarella, etc..