Zhīma Tāngyuán (Black Sesame Dumplings). Here's what you need: black sesame seeds, powdered sugar, unsalted butter, glutinous rice flour, warm water, sugar, osmanthus. Make the filling: In a medium bowl, combine the ground black sesame seeds, powdered sugar and melted butter. Here's our recipe for Sesame Peanut Tāngyuán for Lunar New Year and Lantern Festival!
Ingredients of Zhīma Tāngyuán (Black Sesame Dumplings)
- You need of ＜For the Ginger Soup＞.
- You need 30 grams of Ginger.
- Prepare 700 ml of Water.
- Prepare 1 pinch of Nutmeg.
- Prepare of ＜For the Sweet Sesame Paste＞.
- It’s 50 grams of Ground black sesame seeds.
- You need 35 grams of Lard.
- You need 20 grams of Soft light brown sugar.
- You need of ＜For the Dumplings＞.
- It’s 100 grams of Mochiko.
- You need 20 grams of Tapioca starch.
- It’s 1 tsp of White sugar.
- You need 80 ml of Water.
- You need 1/2 tsp of Lard.
This recipe is a take on tang yuan, the traditional black. Add the lard or butter and pulse until the mixture comes together into a paste. Trova immagini stock HD a tema Black Sesame Dumplings Tangyuan Served Ginger e milioni di altre foto, illustrazioni e contenuti vettoriali stock royalty free nella vasta raccolta di Shutterstock. Migliaia di nuove immagini di alta qualità aggiunte ogni giorno.
Zhīma Tāngyuán (Black Sesame Dumplings) step by step
- ＜To prepare the ginger soup＞Rinse the skin of the ginger well, then roughly chop it up. Put the water and the soft light brown sugar in a pot, then simmer for 20 minutes over medium heat..
- Add a pinch of nutmeg. After 2-3 minutes, strain the mixture through a fine strainer..
- Put the strained soup back into the pot..
- ＜To prepare the sweet sesame paste＞Put the sesame seeds, soft light brown sugar, and lard into a bowl..
- Mix the sugar and sesame seeds first, then mix in the lard..
- The lard should gradually soften, bringing the mixture together..
- This is how the mixture should look..
- Cover the bowl with plastic wrap, and chill it for an hour in the fridge..
- ＜To prepare the dumplings＞ In a separate bowl, mix together the dry ingredients and sugar..
- Add water and mix until the dough comes together. Now add the lard (adjust the amount of water according to the type of flour).
- When the dough becomes glossy, roll it out into a log. Divide it into twelve equal portions..
- Roll each portion into a ball..
- Remove the hardened black sesame paste from the fridge. Separate the paste into twelve equal portions, then roll into balls..
- <To shape the dough> Press the dumpling dough between your thumb and index finger to stretch out the ball. Don't use a rolling pin since it will stick..
- Cover the ball of sesame paste with the flattened dough. Pinch the seams, then flip it over. Don't worry about the wrinkles; just lightly tap them with your finger to get rid of them..
- Stretch the dough over the sesame paste, and seal the seams. The professional method is to fold the dough over evenly, but I'm no professional..
- It looks pretty nice, doesn't it? Now, boil these dumplings for 3 minutes in a generous amount of hot water..
- The dumpling on the left has been boiled. It appears more translucent compared to the one on the right. The black sesame paste is slightly visible..
- Heat the ginger soup, then add the boiled dumplings..
- Dish 'em up, then serve! Enjoy them while they're hot!.
Tangyuan or tang yuan is a Chinese dessert that is a ball of glutinous rice flour and water that has been either boiled and served in a hot broth or syrup or else deep-fried. Tangyuan can be either small or large and filled or unfilled. Rolled in peanuts and drizzled with condensed milk, these black sesame dumplings are a fancier version of traditional tang yuan. Roll the slightly moist dumplings in crushed peanuts and garnish with black sesame seeds. Four Chinese dumpling sauce recipes from northern to southern China.