How to Cook Tangyuan? How Long Should Tangyuan Be Cooked?
Cooking tangyuan requires technique: Bring water to a vigorous boil over high heat. Gently slide the tangyuan into the pot using the back of a spoon, giving them a few turns to prevent sticking to the bottom. Once they float to the surface, immediately reduce the heat to low. Otherwise, vigorous boiling may cause them to rupture or cook unevenly—tender on the outside but raw inside.After adding the tangyuan, add a small amount of cold water each time the water comes to a boil, maintaining a gentle simmer. After boiling two or three times, cook for a bit longer before scooping them out. After cooking two or three batches, the broth will thicken. Change the water to continue cooking, otherwise they'll cook slowly and risk being underdone. The most important trick is to add cold water twice and boil three times.