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Zhīma Tāngyuán (Black Sesame Dumplings)
Zhīma Tāngyuán (Black Sesame Dumplings)

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Citrus fruit will be one of the best things that you can have for your desserts, instead of having a piece of cake or perhaps ice cream. Citrus fruits in addition supply you with vitamin C, along with other vitamins and also minerals that can help keep you healthy. You may also want to mix a couple of things like orange sections, shredded coconut mixed with a teaspoon of honey.

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We hope you got benefit from reading it, now let’s go back to zhīma tāngyuán (black sesame dumplings) recipe. You can cook zhīma tāngyuán (black sesame dumplings) using 14 ingredients and 20 steps. Here is how you achieve it.

The ingredients needed to prepare Zhīma Tāngyuán (Black Sesame Dumplings):
  1. Get ＜For the Ginger Soup＞
  2. Provide 30 grams Ginger
  3. Take 700 ml Water
  4. Get 1 pinch Nutmeg
  5. Use ＜For the Sweet Sesame Paste＞
  6. Provide 50 grams Ground black sesame seeds
  7. Prepare 35 grams Lard
  8. Use 20 grams Soft light brown sugar
  9. Prepare ＜For the Dumplings＞
  10. Get 100 grams Mochiko
  11. Prepare 20 grams Tapioca starch
  12. You need 1 tsp White sugar
  13. You need 80 ml Water
  14. Prepare 1/2 tsp Lard
Steps to make Zhīma Tāngyuán (Black Sesame Dumplings):
  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.
  2. Add a pinch of nutmeg. After 2-3 minutes, strain the mixture through a fine strainer.
  3. Put the strained soup back into the pot.
  4. ＜To prepare the sweet sesame paste＞Put the sesame seeds, soft light brown sugar, and lard into a bowl.
  5. Mix the sugar and sesame seeds first, then mix in the lard.
  6. The lard should gradually soften, bringing the mixture together.
  7. This is how the mixture should look.
  8. Cover the bowl with plastic wrap, and chill it for an hour in the fridge.
  9. ＜To prepare the dumplings＞ In a separate bowl, mix together the dry ingredients and sugar.
  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)
  11. When the dough becomes glossy, roll it out into a log. Divide it into twelve equal portions.
  12. Roll each portion into a ball.
  13. Remove the hardened black sesame paste from the fridge. Separate the paste into twelve equal portions, then roll into balls.
  14. <To shape the dough> 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.
  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.
  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.
  17. It looks pretty nice, doesn't it? Now, boil these dumplings for 3 minutes in a generous amount of hot water.
  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.
  19. Heat the ginger soup, then add the boiled dumplings.
  20. Dish 'em up, then serve! Enjoy them while they're hot!

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