Savory Squash Tang Yuan: Turkey & Leek Glutinous Rice Ball Soup (Asian Fusion)
Naturally sweet pepper squash from Saint-Alexis is blended with glutinous rice flour to create soft, light-yellow squash tang yuan (glutinous rice balls). The soup is gently simmered with local leek, carrot, red onion, and tender turkey, then enriched with an Asian touch of shiitake mushrooms and a hint of dried shrimp. Together, they bring out the natural sweetness of the vegetables in a warming, nourishing broth. In many Asian cultures, tang yuan symbolizes family reunion, wholeness, and abundance. Enjoyed at the start of winter, this soup represents growing one year older and welcoming a season filled with hope and prosperity.
The Taste of Winter Energy @ Montreal
12/23/2025
Servings: 4 Portions
INGREDIENTS
Squash Glutinous Rice Balls (about 80 pieces)
300 g glutinous rice flour (plus extra for dusting)
200 g pepper squash purée (baked and mashed)
150 g warm water
Soup Base
150 g Turkey breast, thinly sliced into strips
100 g Pepper squash, julienned
1 carrot (70 g), julienned
1/3 leek (60 g, middle white/light green part), thinly sliced
1/2 small red onion (50 g), chopped
8 dried shiitake mushrooms
1/2 tsp dried shrimp (optional)
4 cups Total liquid (1 cup reserved mushroom soaking water + 3 cups fresh water)
2 tbsp vegetable oil
1 tsp salt
1/2 tsp white pepper
Garnish
Green part of leek or cilantro, finely chopped
INSTRUCTIONS
Prepare the Squash Purée
1. Preheat your oven to 350°F (175°C).
2. Cut the squash in half, remove the seeds, and bake for 25 minutes or until the flesh is tender.
3. Let it cool, scoop out the flesh, and mash or blend until smooth. Measure out 200g for the dough and set aside the rest for julienning into the soup.
Make the Squash Glutinous Rice Balls
1. The Starter Dough: In a large bowl, mix glutinous rice flour with warm water. Take a small piece of this dough (about 5cm x 5cm) and flatten it.
2. Boil the Starter: Bring a small pot of water to a boil. Cook the flat piece of dough for about 5 minutes until it floats. (This "starter" ensures the final balls are chewy and don't fall apart).
3. Knead the Dough: Add the cooked piece back into the bowl with the remaining flour and the 200g of squash purée. Knead until a smooth, non-sticky dough forms.
Tip: If too wet, add flour 1 tbsp at a time. If too dry, add water 1 tsp at a time.
4. Optional: Make ⅓ plain dough + ⅔ squash dough for two-color tang yuan.
Shape: Roll the dough into long ropes (1cm thick). Cut into 1cm pieces and roll them between your palms to form small, round balls.
Prepare the Aromatics
1. Soak dried shiitake mushrooms in 1 cup of water for 10 minutes until soft. Save the soaking liquid. Slice the mushrooms thinly.
2. Rinse and drain the dried shrimp (if using).
3. Julienne mushrooms, squash, carrot; chop onion and slice leek.
Cook the Soup
1. Heat 2 tbsp of oil in a large pot over medium heat. Sauté the red onion and sliced leeks for 1 minute until fragrant.
2. Add the dried shrimp, sliced mushrooms, julienned squash, and carrots. Stir-fry for another minute.
3. Add the turkey strips. Stir-fry for 2 minutes until the turkey turns white.
4. Pour in the 1 cup of mushroom water and the 3 cups of fresh water. Bring to a gentle simmer.
Cook the Rice Balls & Serve
1. While the soup simmers, bring a separate pot of water to a boil.
2. Drop in the rice balls (about 40 pieces for 4 servings) and cook for 8 minutes or until they float to the surface. Drain well.
3. Transfer the cooked rice balls into the soup pot.
4. Season with salt and white pepper. Simmer gently until the soup comes back to a light boil.
5. Ladle into bowls and garnish with chopped leek greens or cilantro. Enjoy hot!