Black Sesame Dumplings (Tang Yuan)

Name: Black Sesame Dumplings (Tang Yuan)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 people
Ingredients: 8 oz (250g) glutinous rice; 180 ml water; 1/4 cup black sesame seeds; 1/4 cup sugar; 1/2 stick; 5 cups water; 1 cup sugar; 4 oz (125g) old ginger; 1/2 teaspoon sweet osmanthus; 2 screwpine leaves or pandan leaves

User Reviews

4.7

36 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 people
Calories
528 kcal
Course
Dessert
Cuisine
Chinese

Black Sesame Dumplings (Tang Yuan)

Kelsey Carr

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Black sesame dumplings (tang yuan) and black sesame dumplings (tang yuan) recipe. This recipe makes sweet dumplings with black sesame paste, with ginger syrup.

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Ingredients

Servings

8 oz (250g) glutinous rice sticky rice flour
180 ml water
1/4 cup black sesame seeds
1/4 cup sugar
1/2 stick 1/4 cup unsalted butter

Ginger Syrup (姜茶):

5 cups water reduced to 4 cups after boiling
1 cup sugar
4 oz (125g) old ginger skin peeled and then lightly pounded with the flat side of a cleaver
1/2 teaspoon sweet osmanthus optional
2 screwpine leaves or pandan leaves tie them into a knot, optional

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Instructions

Lightly toast the black sesame seeds over medium heat until you can smell their aroma. Note that the sesame seeds may start to pop, so cover the pan with a lid. Be careful not to burn the seeds; transfer them out to cool as soon as they become aromatic.
Use a mini food processor to grind the black sesame seeds until fine. Transfer the ground sesame into a wok, add sugar and butter, and stir well to form a thick paste. If the mixture is too dry, add more butter. Dish out and let cool in the fridge to make the filling easier to handle.
In a large bowl, mix the glutinous rice flour with water until it forms a smooth paste that no longer sticks to your hands. Divide the mixture into 16-20 equal balls (the size can vary depending on your preference; larger balls are easier to fill). Flatten each ball in your palm, then use a pair of chopsticks to pick up some black sesame paste and place it in the center of the flattened ball. Fold the edges to seal the dumpling, then gently roll it into a ball shape using both palms. Set aside.
Prepare the ginger syrup by boiling the water. Add the ginger and screwpine/pandan leaves (if using) and boil for 10-15 minutes over medium heat. Then, add sugar and sweet osmanthus, and boil for another 5 minutes. Lower the heat to a simmer and reduce the mixture to about 4 cups of liquid. Adjust sweetness by adding more sugar to taste, if desired.
Heat another pot of boiling water. Drop the dumplings into the hot water, and once they float to the top, transfer them to the ginger syrup. Turn off the heat and serve the black sesame dumplings in a bowl immediately.

Notes

Traditionally, black sesame paste is made with--yes, you guess it right--pork lard. Pork lard makes the black sesame paste extra silky, smooth, and richer in flavor. Feel free to use lard as you wish, but I chose butter as a substitute.
Don't be too greedy with the black sesame paste. Use moderate amount for your dumplings or else the dumplings might "burst" when you roll them into balls. They might also "burst" during boiling.
You want to boil the dumplings separately so the ginger syrup doesn't get cloudy. In case some of your black sesame dumplings burst, you will not ruin the ginger syrup.
If you wish to have the black sesame dumplings without the ginger syrup, just boil them in the hot boiling water and serve your dumplings with that hot water. Eat only the dumplings, but not the hot water.