• Glutinous rice flour
• 2 teaspoons green tea powder
• Beet juice
• Boiled water

• Veggie ham, chopped
• Stir-fried chopped mushrooms
• Stir-fried chopped turnip
• Fried diced shallots (marinated in oil)
• Minced celery
• Vegetarian seasoning
• 2 tablespoons sesame oil
• Ground pepper
• Salt

• Boiled water
• 2 teaspoons salt
• Vegetarian seasoning
• Some ground pepper
• Some cilantro
• Some chrysanthemum leaves
• Fried diced shallots (marinated in oil)

Directions:

Outer layer:

1. Pour glutinous rice flour into the bowl. Add green tea powder to make greenish outer layer or beet juice to make the reddish outer layer.
2. Add slowly boiled water; stir it well until it becomes the dough.
3. Knead it into long dough. Then, cut it in sections.

Filling:

1. Put veggie ham, stir-fried mushrooms, stir-fried turnip, fried shallots (marinated in oil), minced celery into the bowl. Mix them together.
2. Add sesame oil and ground pepper. Mix them well.

Tang Yuan’s cakes:

1. Boil the water first.
2. Take 1 dough section, use the hands to form an indentation and put the filling inside. Seal the dough into a dumpling.
3. Put the Tang Yuan’s dumpling into the boiled water, cook until they float to the surface. Remove the float dumpling from the boiling water.

Soup:

1. Put the boiled water into the pot. Add salt and vegetarian seasoning to taste.
2. Add Tang Yuan’s dumplings.
3. Add the chrysanthemum leaves, cook until it boils.
4. Add pepper, cilantro, and fried diced shallots to have a special flavor of Winter Solstice.

Note:

1. Scoop the Tang Yuan’s dumplings, boiled chrysanthemum leaves and some soup base into the bowl.
2. Winter Solstice serves when it‘s still hot.