Rain Flower Pebble Dumplings

Rain Flower Pebble Dumplings

(Yuhuashi Tangyuan)



Stuffed dumplings, called tangyuan in Chinese, are a traditional dessert. It can be traced back to the Song Dynasty (960-1279).

This particular variation comes from Nanjing, Jiangsu Province. These are made using cocoa powder and sticky rice flour wrapper, to give the appearance of rain flower pebbles, a colorful and unique agate found in Nanjing.


80g glutinous rice flour

15g cocoa powder

10g sesame seeds

20g rock sugar

5g lard/butter


Pour a small amount of water into a bowl with 40g of glutinous rice flour. Mix until it is moderately soft and non-sticky. Roll small bits into white balls.

Take 40g of glutinous rice flour, 15g of cocoa powder and mix them with cool water, to form brown balls.

Wrap the brown balls with the white ones and roll them until they resemble rain flower pebbles. Roll the mixture with the rolling pin into flat wrappers and cut them into squares.

Stir sesame seeds, rock sugar and lard together to prepare the filling.

Wrap the filling into the squares and roll them into balls. Make sure to dispense the filling and wrappers evenly.

Drop the dumplings into boiling water and stir them with a ladle. When they float on the surface, remove and serve.

The recipe is provided by China World Hotel.

Add: 1 Jianguomenwai Street, Chaoyang District, Beijing

Tel: (86-10) 6505 2266