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Home » World Cuisine » Dumplings » Tangyuan Rice Dumplings – All About Dumplings

Tangyuan Rice Dumplings – All About Dumplings

20/08/2017 by Tilly Leave a Comment

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Tangyuan is a Chinese dumpling that is made by mixing glutinous rice flour and water together. The fillings can vary depending on what you like. Some can be sweet, with fillings such as black sesame paste or ground peanuts. They can also have savoury fillings such as ground meat and shrimp or left unfilled and plain, served in soups in place of noodles.

Traditionally Tangyuan Rice Dumplings are eaten during The Winter Solstice Festival or as a dessert at a Chinese wedding. The small round balls symbolise family and coming together. It is neither of those occasions for me, though not for the lack of wanting it to be. 

I decided to make these Tangyuan Rice Dumplings because they are absolutely decadent with aromatic black sesame paste that oozes out when you bite into them, served in a fragrant ginger and pandan soup. You must try them at least once in your life time!

Tangyuan rice dumpling in a black bowl with a red chinese soup spoon holding a half eaten dumpling.

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Tangyuan Rice Dumpling
Prep Time
40 mins
Cook Time
20 mins
resting time
20 mins
 

Tangyuan Rice Dumplings are little sweet and chewy dumplings filled with black sesame and served in a ginger syrup.

Course: Dessert
Cuisine: Chinese
Keyword: Tangyuan Rice Dumpling
Servings: 4
Author: Tilly
Ingredients
Dough
  • 2 cups glutinous rice flour
  • 1 cup warm water
Filling
  • 1/2 cup black sesame seeds
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
Ginger Syrup
  • 3 thick slices ginger
  • 3 pandan leaves, tied in knots
  • 1/4 cup sugar
  • 3 cups water
To serve
  • black sesame seeds
  • crushed peanuts
Instructions
Dough
  1. For the dough, place the flour into a clean metal bowl and slowly being to add in the water whilst stirring, evenly hydrating the flour to form a dough. The dough should be smooth and no longer stick to your hands. Cover with a damp tea towel until you’re ready to use.

Filling
  1. For the filling, lightly toast the black sesame seeds over medium heat until aromatic. Don’t take your eyes of these, they will burn very quickly. Take them off the heat and let cool. Using a small food processor or mortar and pestle grind until a fine powder. 

  2. Add the sesame powder, sugar and butter to a small bowl and incorporate everything together. Place into the fridge for 20 minutes, this will make the filling process easier. You could form into even sized balls and place onto a baking tray before popping them into the fridge to make it even easier. 

  3. Divide the dough into even sized balls. Take one dough ball and flatten in the palm of your hand. Place one filling ball into the centre of the dough and seal the dumpling. Lightly roll into a ball shape using both your palms. 

Syrup
  1. Prepare the ginger syrup by boiling the water, add in the ginger and pandan leaves and boil for another ten minutes. Add the sugar and boil for five minutes. Gently place in the dumplings and wait until they float to the surface then turn the heat off. 

  2. Serve the dumplings in a bowl with the syrup and garnish with crushed peanuts and extra sesame seeds. 


Watch the full recipe for Tangyuan Rice Dumplings here!


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NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe/images without permission from me -Tilly. If you want to share this recipe, please share the link rather than the whole recipe. Thank you so much! 🙂

Mumma always said sharing is caring.

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Filed Under: Desserts, Dumplings, Recipes Tagged With: Black Sesame, Chinese Dumplings, Pandan, Rice Dumplings, Sweet Dumplings

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