Best 2 Sweet Sesame Dumplings Tangyuan Recipe By Tasty Recipes
**Sweet Sesame Dumplings**: A Culinary Journey of Taste and Tradition
In the realm of culinary delights, few treats can rival the allure of sweet sesame dumplings, also known as tangyuan. These delectable morsels, steeped in Chinese tradition and symbolism, have captured the hearts and taste buds of people across the globe. Tangyuan, meaning "soup dumplings," are typically served in a warm, sweet soup or broth, exuding an irresistible combination of chewy, glutinous rice dough and a sweet, nutty sesame filling. The dumplings, often prepared during festivals or special occasions, embody the essence of harmony, unity, and family togetherness.
This article presents a curated collection of sweet sesame dumpling recipes, each offering a unique culinary experience. From the classic tangyuan recipe, featuring a simple yet satisfying sesame filling, to more elaborate variations that incorporate sweet bean paste, brown sugar, or even glutinous rice flour, these recipes cater to a wide range of preferences. Whether you seek a traditional approach or a creative twist, this article has something for every dumpling enthusiast. So, embark on a culinary journey with us, discover the art of crafting these delightful treats, and savor the harmonious blend of flavors and textures that make sweet sesame dumplings a beloved delicacy.
TANG YUAN
This Chinese dessert is a favorite for Lunar New Year, or really, any time. Rice flour rounds filled with black sesame are simmered in sweet ginger soup until bobbing and shiny like pearls. When you scoop a dumpling with a spoonful of soup, then take a bite, you first taste the subtly sweet wrapper, which yields like nougat to the soft, toasty, nutty center. Be sure to refill the spoon with soup before the second bite, because you want the ginger's warmth to play sharp against the rich filling. Making tang yuan is as fun as eating them and nearly as easy. Soft and forgiving, the glutinous rice flour dough is simple to form and patch, no rolling pin needed.
Provided by Genevieve Ko
Categories dinner, soups and stews, appetizer
Time 1h
Yield 6 servings (about 24 dumplings)
Number Of Ingredients 7
Steps:
- Make the soup: Combine the ginger and sugar in a large saucepan with 6 cups water. Bring to a boil over high heat, stirring to dissolve the sugar, then turn the heat to the lowest setting. Let steep until ready to cook.
- Make the filling: Process the sesame seeds in a food processor until very finely ground. Add the sugar and pulse until the mixture is as fine as sand, then pulse in the peanut butter until the mixture forms a smooth mass. Taste and add more sugar if you'd like, then pulse to incorporate.
- Using a measuring teaspoon, scoop and pack a flat spoonful of the sesame seed mixture, then push it out of the spoon onto a rimmed baking sheet using your fingertip. Repeat with the remaining mixture and note how many pieces you get. (It should be around 24.) Press and gently squeeze each spoonful into a ball. Transfer to the freezer to firm up.
- Make the dough: Place the flour in a medium bowl and set the bowl on a damp kitchen towel so it won't slip. Bring 2/3 cup water to a boil in a small saucepan on the stovetop or in a heatproof liquid measuring cup in the microwave. Add the oil to the water, then pour the mixture into the flour in a slow, steady stream while stirring with chopsticks or a fork. Continue stirring until the liquid is incorporated. The mixture should look like floury pebbles. Cover with a damp towel or plastic wrap and let stand 5 minutes to cool.
- Squeeze and gather the pebbles into a ball in the bowl. Roll onto a clean work surface and knead, flouring the dough and surface if the dough sticks, until very smooth and room temperature, 3 to 5 minutes. The dough should feel supple. Roll into a snake 1 inch in diameter and cut into the number of dough filling balls you have, dividing evenly.
- Take the filling balls out of the freezer. Roll a piece of dough into a ball, then press the edges with your fingertips to form a 2 1/2-inch round with a dime-size belly of thicker dough in the middle. Center a filling ball in the dough, then gather the sides around it to enclose. Pinch the seams shut and gently roll into a smooth ball. Repeat with the remaining filling and dough. (The dumplings can be frozen on a baking sheet until firm, then stored in an airtight container in the freezer for up to 3 months. Cook directly from the freezer.)
- Bring the ginger soup to a simmer over medium heat. Add the dumplings one at a time, then simmer gently until the balls float, the dough is a little translucent and the filling is steaming hot, about 10 minutes. Divide the dumplings and soup among bowls and serve hot. (The ginger isn't meant to be eaten.)
SWEET SESAME DUMPLINGS (TANGYUAN) RECIPE BY TASTY
Here's what you need: black sesame seeds, powdered sugar, unsalted butter, glutinous rice flour, warm water, sugar, osmanthus
Provided by Rie McClenny
Categories Desserts
Yield 4 servings
Number Of Ingredients 7
Steps:
- Make the filling: In a medium bowl, combine the ground black sesame seeds, powdered sugar and melted butter. Mix until well combined. Roll 1 tablespoon scoops of the mixture into balls. Set aside.
- Make the dough: Add the rice flour to a medium bowl. Gradually add the water and mix with your hands until the dough comes together.
- On a lightly floured surface, turn out the dough. Shape into a ball and cut in half. Roll the dough into 2 logs, then cut into about 16 2-3-ounce (55G -85G) portions.
- Flatten a dough portion in your palm and add a sesame ball to the center. Encase the filling with the dough and roll into a ball. Repeat with the remaining ingredients.
- Bring a large pot of water to boil. Add the sugar and osmanthus flower. Drop the dumplings into the boiling water. Gently stir so they don't stick to the bottom of the pot. Cook until the dumplings float to the surface, then remove from the pot.
- Serve the dumplings in a bowl with the cooking liquid.
- Enjoy!
Nutrition Facts : Calories 569 calories, Carbohydrate 80 grams, Fat 23 grams, Fiber 7 grams, Protein 11 grams, Sugar 13 grams
Tips:
- Use glutinous rice flour to achieve the soft and chewy texture characteristic of tangyuan. - Knead the dough until it forms a smooth and pliable ball to ensure a cohesive texture. - Cover the dough with plastic wrap or a damp cloth to prevent it from drying out while shaping the dumplings. - Work with a small amount of dough at a time to maintain control over the shaping process. - Roll the dough into long, thin ropes before cutting them into small pieces for a more uniform shape. - Use a floured surface to prevent the dumplings from sticking. - Bring a large pot of water to a boil before adding the dumplings to prevent them from sticking to the bottom of the pot. - Stir the dumplings gently to prevent them from sticking together. - Cook the dumplings until they float to the top of the pot, indicating that they are cooked through. - Transfer the cooked dumplings to a bowl of cold water to stop the cooking process and prevent them from becoming too sticky. - Serve the dumplings immediately or store them in the refrigerator for later use.Conclusion:
Sweet sesame dumplings, also known as tangyuan, offer a delectable combination of sweet, nutty, and chewy textures. Whether enjoyed as a warm and comforting dessert or as a festive treat during special occasions, these delightful dumplings are sure to satisfy your sweet cravings. With their simple ingredients and easy-to-follow instructions, tangyuan are a perfect recipe for both novice and experienced cooks. So gather your ingredients, embrace the joy of cooking, and indulge in the deliciousness of sweet sesame dumplings. Happy cooking!
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