Peanut Dumplings (Tang Yuan)

Peanut butter filling

1. Heat a pan over slow fire and spread peanuts. Shake the pan occasionally and toast until the peanuts turns slightly golden (not darkly browned, otherwise the filling turns bitter). Remove the skins if there is only. Then ground the peanut with a food processor with sugar.
2. Then melt the butter over a small pot.
3. Mix peanut butter, ground peanut and butter well. You can adjust the texture of the filling by adjusting the amount of butter or lard used in the filling.
4. When mixed well, cover and transfer to fridge for around 1 hour until the filling become hardened. You can prepare this in the previous day.

Wrapper

1. In a large bowl with glutinous rice flour, slowly stir the warm water in. Cover and rest for 2-3 minutes, then work it into round dough. If the dough is too sticky, add extra 1 tablespoon of flour each time and make sure the dough is well shaped. Cover with a wet cloth so it will be drying out.
2. Divide the dough into halves and each halves into another 16 portions. Remember to cover all of your small dough pieces with wet cloth. Take one portion out, re-knead slightly and then shape the round ball into a bowl, fill around 1 tablespoon of filling in center and seal by pressing the opening together.

How to cook

1. Bring enough water to a boil in a large pot and then add the peanut dumplings in. Continue cooking for 2-3 minutes over medium fire after the dumplings float on the surface.
2. Transfer the dumplings to serving bowls with enough water to cover. You can use the water for boiling the peanut dumplings, a green tea broth, a ginger syrup or osmanthus syrup broth.
3. Serve warm!