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Zhīma Tāngyuán (black Sesame Dumplings) Recipe

Zhīma Tāngyuán (Black Sesame Dumplings) Recipe
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Serving : 12
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Prepare the ingredients before making Zhīma Tāngyuán (Black Sesame Dumplings) in your home. Then, follow these steps below to serve Zhīma Tāngyuán (Black Sesame Dumplings) for your family or friends.

Ingredients: Zhīma Tāngyuán (Black Sesame Dumplings)

  • <For the Ginger Soup>
  • 30 grams Ginger
  • 700 ml Water
  • 1 pinch Nutmeg
  • <For the Sweet Sesame Paste>
  • 50 grams Ground black sesame seeds
  • 35 grams Lard
  • 20 grams Soft light brown sugar
  • <For the Dumplings>
  • 100 grams Mochiko
  • 20 grams Tapioca starch
  • 1 tsp White sugar
  • 80 ml Water
  • 1/2 tsp Lard

How to Make Zhīma Tāngyuán (Black Sesame Dumplings)

If you have prepared the ingredients needed, now time to start cooking. There are 20 steps you must follow to make Zhīma Tāngyuán (Black Sesame Dumplings) in your home by yourself.

    Step 1
  • <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.
  • Step 2
  • Add a pinch of nutmeg. After 2-3 minutes, strain the mixture through a fine strainer.
  • Step 3
  • Put the strained soup back into the pot.
  • Step 4
  • <To prepare the sweet sesame paste>Put the sesame seeds, soft light brown sugar, and lard into a bowl.
  • Step 5
  • Mix the sugar and sesame seeds first, then mix in the lard.
  • Step 6
  • The lard should gradually soften, bringing the mixture together.
  • Step 7
  • This is how the mixture should look.
  • Step 8
  • Cover the bowl with plastic wrap, and chill it for an hour in the fridge.
  • Step 9
  • <To prepare the dumplings> In a separate bowl, mix together the dry ingredients and sugar.
  • Step 10
  • Add water and mix until the dough comes together. Now add the lard (adjust the amount of water according to the type of flour)
  • Step 11
  • When the dough becomes glossy, roll it out into a log. Divide it into twelve equal portions.
  • Step 12
  • Roll each portion into a ball.
  • Step 13
  • Remove the hardened black sesame paste from the fridge. Separate the paste into twelve equal portions, then roll into balls.
  • Step 14
  • 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.
  • Step 15
  • 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.
  • Step 16
  • 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.
  • Step 17
  • It looks pretty nice, doesn't it? Now, boil these dumplings for 3 minutes in a generous amount of hot water.
  • Step 18
  • 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.
  • Step 19
  • Heat the ginger soup, then add the boiled dumplings.
  • Step 20
  • Dish 'em up, then serve! Enjoy them while they're hot!
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