Medium 25 min serves 4 Vegetarian-ok

Crispy Fried Tangyuan (炸汤圆)

Name: Crispy Fried Tangyuan (炸汤圆)
Total time: 25 min
Yield: 4 servings
Cuisine: Jiangsu-Zhejiang Dim Sum
Ingredients: frozen tangyuan (black sesame); panko breadcrumbs; egg, beaten; neutral oil (for frying); rock sugar

炸汤圆 · zhà tāng yuán

家庭快手版 · Home version: 家庭版用冷冻汤圆直接炸，无需解冻；餐馆版有时现包现炸。

Fried tangyuan is a winter festival treat—the crispy exterior cracks open to reveal hot, flowing black sesame filling. My grandmother in Hangzhou would make these for Lunar New Year, saying the round shape symbolizes family reunion.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

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Ingredients

frozen tangyuan (black sesame)冷冻汤圆（黑芝麻）🏮 asian16 pieces
panko breadcrumbs面包糠🛒 local100 g
egg, beaten鸡蛋（打散）🛒 local1 large
neutral oil (for frying)中性油（炸用）🛒 local500 ml
rock sugar冰糖🏮 asian20 g

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Instructions

1Do NOT thaw tangyuan—keep frozen. This prevents bursting during frying.
🔍 Look for
Visual: 汤圆仍硬且冷冻Tangyuan still hard and frozen
You know it's right when: 表面有霜，不滑Surface is frosty, not slick
2Dip frozen tangyuan in egg, then coat with panko. Press gently to adhere.
🔍 Look for
Visual: 均匀包裹，无裸露Even coating, no bare spots
You know it's right when: 面包糠粘附不掉落Breadcrumb sticks without falling
3Heat oil to 150°C (lower than usual—tangyuan expand quickly). Fry 3-4 minutes, turning gently.
🔍 Look for
Visual: 汤圆膨胀，变金黄Tangyuan puff up, turn golden
You know it's right when: 外壳硬，内部热Crust is firm, interior is hot
4Remove carefully—the filling is molten hot. Serve immediately with a dusting of powdered sugar.
🔍 Look for
Visual: 外壳咔嚓响，接缝冒气Crust crackles, steam escapes from seams
You know it's right when: 轻压冒热蒸汽Gentle squeeze releases hot steam
5Prepare a small bowl of ice water nearby in case any tangyuan burst during frying.
🔍 Look for
Visual: 冰水就绪，毛巾在旁边Ice water ready, towel nearby
You know it's right when: 安全站完备Safety station complete

Tips

· Keep tangyuan frozen—thawing causes bursting
· Oil temperature must be lower (150°C) to prevent explosive expansion
· Let cool 1 minute before biting—the filling is lava-hot

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.