SWEET SESAME DUMPLINGS (TANGYUAN) RECIPE BY TASTY
Here's what you need: black sesame seeds, powdered sugar, unsalted butter, glutinous rice flour, warm water, sugar, osmanthus
Provided by Rie McClenny
Categories Desserts
Yield 4 servings
Number Of Ingredients 7
Steps:
- Make the filling: In a medium bowl, combine the ground black sesame seeds, powdered sugar and melted butter. Mix until well combined. Roll 1 tablespoon scoops of the mixture into balls. Set aside.
- Make the dough: Add the rice flour to a medium bowl. Gradually add the water and mix with your hands until the dough comes together.
- On a lightly floured surface, turn out the dough. Shape into a ball and cut in half. Roll the dough into 2 logs, then cut into about 16 2-3-ounce (55G -85G) portions.
- Flatten a dough portion in your palm and add a sesame ball to the center. Encase the filling with the dough and roll into a ball. Repeat with the remaining ingredients.
- Bring a large pot of water to boil. Add the sugar and osmanthus flower. Drop the dumplings into the boiling water. Gently stir so they don't stick to the bottom of the pot. Cook until the dumplings float to the surface, then remove from the pot.
- Serve the dumplings in a bowl with the cooking liquid.
- Enjoy!
Nutrition Facts : Calories 569 calories, Carbohydrate 80 grams, Fat 23 grams, Fiber 7 grams, Protein 11 grams, Sugar 13 grams
TANG YUAN
This Chinese dessert is a favorite for Lunar New Year, or really, any time. Rice flour rounds filled with black sesame are simmered in sweet ginger soup until bobbing and shiny like pearls. When you scoop a dumpling with a spoonful of soup, then take a bite, you first taste the subtly sweet wrapper, which yields like nougat to the soft, toasty, nutty center. Be sure to refill the spoon with soup before the second bite, because you want the ginger's warmth to play sharp against the rich filling. Making tang yuan is as fun as eating them and nearly as easy. Soft and forgiving, the glutinous rice flour dough is simple to form and patch, no rolling pin needed.
Provided by Genevieve Ko
Categories dinner, soups and stews, appetizer
Time 1h
Yield 6 servings (about 24 dumplings)
Number Of Ingredients 7
Steps:
- Make the soup: Combine the ginger and sugar in a large saucepan with 6 cups water. Bring to a boil over high heat, stirring to dissolve the sugar, then turn the heat to the lowest setting. Let steep until ready to cook.
- Make the filling: Process the sesame seeds in a food processor until very finely ground. Add the sugar and pulse until the mixture is as fine as sand, then pulse in the peanut butter until the mixture forms a smooth mass. Taste and add more sugar if you'd like, then pulse to incorporate.
- Using a measuring teaspoon, scoop and pack a flat spoonful of the sesame seed mixture, then push it out of the spoon onto a rimmed baking sheet using your fingertip. Repeat with the remaining mixture and note how many pieces you get. (It should be around 24.) Press and gently squeeze each spoonful into a ball. Transfer to the freezer to firm up.
- Make the dough: Place the flour in a medium bowl and set the bowl on a damp kitchen towel so it won't slip. Bring 2/3 cup water to a boil in a small saucepan on the stovetop or in a heatproof liquid measuring cup in the microwave. Add the oil to the water, then pour the mixture into the flour in a slow, steady stream while stirring with chopsticks or a fork. Continue stirring until the liquid is incorporated. The mixture should look like floury pebbles. Cover with a damp towel or plastic wrap and let stand 5 minutes to cool.
- Squeeze and gather the pebbles into a ball in the bowl. Roll onto a clean work surface and knead, flouring the dough and surface if the dough sticks, until very smooth and room temperature, 3 to 5 minutes. The dough should feel supple. Roll into a snake 1 inch in diameter and cut into the number of dough filling balls you have, dividing evenly.
- Take the filling balls out of the freezer. Roll a piece of dough into a ball, then press the edges with your fingertips to form a 2 1/2-inch round with a dime-size belly of thicker dough in the middle. Center a filling ball in the dough, then gather the sides around it to enclose. Pinch the seams shut and gently roll into a smooth ball. Repeat with the remaining filling and dough. (The dumplings can be frozen on a baking sheet until firm, then stored in an airtight container in the freezer for up to 3 months. Cook directly from the freezer.)
- Bring the ginger soup to a simmer over medium heat. Add the dumplings one at a time, then simmer gently until the balls float, the dough is a little translucent and the filling is steaming hot, about 10 minutes. Divide the dumplings and soup among bowls and serve hot. (The ginger isn't meant to be eaten.)
APRICOT DUMPLINGS RECIPE BY TASTY
Here's what you need: potatoes, egg, salt, butter, flour, apricots, sugar, butter, sugar, cinnamon, bread crumbs
Provided by Tasty
Categories Desserts
Yield 2 servings
Number Of Ingredients 11
Steps:
- Grate 4 potatoes
- Take a bowl add 1 egg, 1 tsp salt, 2 tbsp butter, grated potatoes and I cup of flour. Mix all the ingredients well and create a dough-like consistency. Create small, equally-sized balls with the dough.
- Start by rolling a dough ball into a circle. Add half the apricot on top of the ball and sprinkle 1 tsp sugar. Finally, add the remaining half of the apricot on below.
- Wrap the dough around to the apricot to form a perfect dumpling.
- Steam the dumpling in hot water for 10 minutes, or till it's cooked.
- Add 1 stick of butter onto a pan and wait for it to melt. Add ½ a cup of sugar with 1 tsp cinnamon and 1 cup of bread crumbs to this mix. Stir thoroughly.
- Gently place the dumpling onto the pan and coat completely.
- Serve hot!
- Enjoy!
Nutrition Facts : Calories 1342 calories, Carbohydrate 255 grams, Fat 22 grams, Fiber 18 grams, Protein 33 grams, Sugar 79 grams
SWEET SESAME DUMPLINGS (TANGYUAN) RECIPE BY TASTY
Here's what you need: black sesame seeds, powdered sugar, unsalted butter, glutinous rice flour, warm water, sugar, osmanthus
Provided by Rie McClenny
Categories Desserts
Yield 4 servings
Number Of Ingredients 7
Steps:
- Make the filling: In a medium bowl, combine the ground black sesame seeds, powdered sugar and melted butter. Mix until well combined. Roll 1 tablespoon scoops of the mixture into balls. Set aside.
- Make the dough: Add the rice flour to a medium bowl. Gradually add the water and mix with your hands until the dough comes together.
- On a lightly floured surface, turn out the dough. Shape into a ball and cut in half. Roll the dough into 2 logs, then cut into about 16 2-3-ounce (55G -85G) portions.
- Flatten a dough portion in your palm and add a sesame ball to the center. Encase the filling with the dough and roll into a ball. Repeat with the remaining ingredients.
- Bring a large pot of water to boil. Add the sugar and osmanthus flower. Drop the dumplings into the boiling water. Gently stir so they don't stick to the bottom of the pot. Cook until the dumplings float to the surface, then remove from the pot.
- Serve the dumplings in a bowl with the cooking liquid.
- Enjoy!
Nutrition Facts : Calories 569 calories, Carbohydrate 80 grams, Fat 23 grams, Fiber 7 grams, Protein 11 grams, Sugar 13 grams
MOCHI SESAME BALLS RECIPE BY TASTY
Here's what you need: red bean paste, shiratamako flour, sugar, water, toasted sesame seed, canola oil
Provided by Stevie Ward
Categories Desserts
Yield 20 balls
Number Of Ingredients 6
Steps:
- Divide red bean paste into 20 and make it into small balls.
- Add shiratamako, sugar, and water in a medium bowl. Knead until firm and smooth. If it is too dry, add more water.
- Pull off a portion of dough and flatten. Wrap the each sweet bean ball and roll into a ball. The size of the ball should be slightly smaller than your takoyaki pan. Evenly coat with toasted sesame seeds.
- Cook the sesame balls in a greased takoyaki pan. Continue rolling the balls to cook evenly.
- Cook until the dough turn into translucent, approximately 5 -7 minutes. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 62 calories, Carbohydrate 11 grams, Fat 1 gram, Fiber 0 grams, Protein 0 grams, Sugar 4 grams
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TANG YUAN (SWEET RICE BALLS WITH BLACK SESAME FILLING)
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- In a food processor or blender, finely grind the sesame seeds. Add the caster sugar and use a spatula to mix together in the food processor a bit. Then add the butter and pulse for 10 seconds at a time until the mixture is well combined. Scoop everything out into a bowl and put in the refrigerator for about 30 minutes. The purpose of this cooling process is to harden the mixture slightly for easy handling later.
- While the filling is cooling, make the dough. Put the sweet rice flour into a mixing bowl. Slowly add in the warm water, while stirring to form a dough. The dough can’t be too wet, or it will not hold its shape. Cover with a damp towel.
- Now boil some water in a small pot, take out a small piece of the dough, about 1” in diameter. Add it to the boiling water and cook the piece of dough until it floats. Scoop it out and add it to the rest of the dough. Mix the two parts together until the dough is soft and smooth. Divide the dough into 12 equal pieces (about 18 grams each, if you want to be really exacting), and roll them into balls. Keep the dough and dough balls covered with a damp paper towel while assembling.
- Take out the filling after it’s cooled for 30 minutes. It should be slightly hard, but still workable. Roll the filling into small marble-sized balls, about 4 to 5 grams each. Then take each dough ball and flatten into a circle about 2 inches in diameter. Add the filling to the center, and close the dough over the filling. Roll the ball around in your hands until it's smooth and round. Repeat until all the sesame balls are made. Cover the remaining filling and return to the refrigerator for later!
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