Black Sesame Filled Tangyuan

Tangyuan, also known as "tangtuan" or "fuyuanzi," is one of the representative traditional snacks of the Han Chinese ethnicity. Additionall, it is also one of the most distinctive foods associated with the Chinese traditional festival, the Lantern Festival.Its outer skin is made from glutinous rice flour, giving it a chewy and bouncy texture. The skin of tangyuan is sticky yet not mushy, resilient but not hard, offering a sweet and glutinous taste that is delightful. Because of its unique shape and texture, it is deeply loved by everyone.

9 Reviews
9 Comments
POSTED:05/06/2024
Level:Hard
Yield:3-4 servings
Total:1 hr 0 min
(includes chilling time)
Active:20 min

Tangyuan is a traditional delicacy, and its preparation method is quite simple. Let me guide you through the process.


1.How to mix the noodles

(1)When choosing flour, it is recommended to use water-ground glutinous rice flour because it has sufficient elasticity and a smooth texture, resulting in a soft and sticky texture that does not stick to the teeth.

(2)When adding water to knead the dough, it is necessary to add boiling water in small increments rather than all at once, as the water absorption capacity of glutinous rice flour can vary greatly. Stir while gradually adding water, and then knead the dough by hand after it forms lumps.

(3)During the dough kneading process, if the dough is sticky, you can add a small amount of flour. If you need to add water, use room-temperature water.


2.How to Prepare the Filling

(1)To prepare the filling, grind the cooked sesame seeds into a powder using a food processor to achieve a finer texture.

(2)You can add an appropriate amount of butter to the filling, which will make the filling more fragrant.

(3)After preparing the filling, you can place it in the refrigerator to freeze for a while, which helps the filling to set better.


3.How to cook dumplings

(1)How to Cook Tangyuan (1) Wait for the water to come to a full boil. Once it's boiling, turn down the heat to achieve a gentle simmer, where the water is hot but not boiling too vigorously. This is the ideal time to add the prepared tangyuan to the water.

(2)When cooking tangyuan, avoid stirring them directly with a spoon. Instead, use the spoon to stir the water, which in turn will move the tangyuan. Throughout the cooking process, continue to gently stir the water with the spoon to prevent the tangyuan from sticking to each other or to the bottom of the pot.


4.How to Prevent Tangyuan from Cracking 

(1)During the wrapping process, it's important to keep the dough moist. If the dough is too dry, it's more likely to crack. To maintain moisture, cover the unused dough with a damp cloth that has been wrung out.

(2)If the filling is too moist or if liquid vegetable oil is used in the filling, it can also cause cracking. Therefore, it is recommended to freeze the prepared filling for 3-4 hours before wrapping.

(3)When placing wrapped tangyuan in the freezer, it's crucial to seal them tightly to avoid dehumidification, which can cause the tangyuan to become dry and crack. If cracks appear on the frozen tangyuan, you can spritz some water on the cracks and then coat them with dry glutinous rice flour. This method will prevent the tangyuan from splitting open when you boil them in a pot.

INGREDIENTS

MAIN INGREDIENTS

  • 50 grams of black sesame powder
  • 180 grams of water-ground glutinous rice flour

ACCESSORIES

  • 25 grams of butter
  • 130 grams of boiling water,
  • 50 grams of granulated peanut butter

SEASONINGS

  • 15-20 grams of sugar
  • 20 grams of honey

DIRECTIONS

STEP 1

Get the ingredients ready.(The picture after it's done)

(1)Place the prepared roasted sesame seeds and sugar into the food processor and pulse until they form a slightly oily and uniform powder.

(2)Crush the roasted peanuts with a food processor into a granular peanut butter, or you can also use commercially available peanut butter directly.

(3)Melt the prepared butter.

Prepare ingredients, blend sesame seeds & sugar, crush peanuts, melt butter.

STEP 2

Prepare a large bowl, and add the processed black sesame powder, peanut butter, granulated sugar, honey, and melted butter into the bowl. Mix well until everything is combined evenly. Adding butter enhances the flavor of the filling.

Tips:

If you are using homemade, plain peanut butter, you can add salt according to your personal taste. If you are using store-bought peanut butter, it generally doesn't need additional salt.

Combine black sesame powder, peanut butter, sugar, honey, and butter. Adjust salt in homemade peanut butter. Butter boosts flavor.

STEP 3

Place the well-mixed filling onto a sheet of plastic wrap that has been laid out. Use a scraper to mark out a grid pattern, dividing the filling into the desired portions for your production.

Divide filling on plastic wrap using a scraper to mark grid portions for production.

STEP 4

Put the prepared filling in the refrigerator to freeze until it is solid. Once frozen, take it out and break the filling into individual portions.

Freeze filling until solid, break into portions.

STEP 5

Divide the filling into approximately 10 grams per portion and roughly shape them into balls. After shaping, place the balls back in the refrigerator to continue freezing for later use. This step ensures that the filling remains firm and easy to handle when wrapping it with the glutinous rice dough.

Tips:

Because the filling melts so easily, you will need to continue to put the filling back in the freezer after rolling it to make it harder, this step is mainly to let the filling set.

Divide and shape filling into balls, freeze for easier handling. Put back in freezer when it softens.

STEP 6

Prepare the dough: Add boiling water to the glutinous rice flour gradually, as glutinous rice flour has a high water absorption rate. While adding water, continuously stir with a pair of chopsticks to prevent lumps. Once the flour begins to clump together and there is still visible dry flour, you can start to knead it with your hands. This method ensures that the dough is properly hydrated and easy to work with.

Tip:

(1)When making the dough, use boiling water and add it in small increments multiple times. Do not add too much water at once. Using boiling water helps prevent the dough from cracking.

(2) If the glutinous rice flour you are using is not fine enough, you can sift it through a sieve again. This will result in a smoother and more delicate dough when kneaded.

Techniques for preparing glutinous rice flour dough for better texture. Boil water gradually, knead well.

STEP 7

Once the dough has come together, transfer it to a clean work surface and continue to knead until it becomes smooth. At this point, the dough may be a bit sticky. If this happens, simply dust your hands with a little bit of dry flour to make handling the dough easier. This will help prevent the dough from sticking to your hands and allow you to knead it to a smooth texture.

Tip:

During the process of kneading the dough, if it's too wet, add a bit more flour; if it's too dry, add a bit more water. Always work in small increments to achieve the correct consistency. 

Knead dough until smooth, use flour to prevent sticking. Adjust consistency by adding flour or water gradually.

STEP 8

Shape the kneaded dough into a long log and divide it evenly into 16 small pieces, with each piece weighing approximately 20 grams.

Tip:

After shaping the small dough pieces, cover them with a damp cloth that has been wrung out. This step is essential to prevent the dough from drying out and becoming too hard or cracked. Keeping the dough pieces moist helps maintain their elasticity and makes them easier to work with when wrapping the filling.

Divide kneaded dough into 16 pieces and keep moist for easy handling.

STEP 9

In turn, knead the processed small dosage into a smooth dough, while removing the filling from the refrigerator.

Tip:

The filling tends to get soft, so make sure you don't remove it ahead of time.

Knead small dough with processed filling, keep filling refrigerated to prevent softening.

STEP 10

Take a small dose and use your thumb to rotate the sin a bowl shape.

Tip:

The other small doses still need to be covered with a damp cloth.

Rotate sin in a bowl shape with a small dose and use a damp cloth to cover other doses.

STEP 11

Put in the frozen stuffing, turn around to close the mouth, the mouth must be tightly closed,otherwise the stuffing may leak out when cooking.

Tip:

If the wrapping is slow you can take a portion of the filling and continue to freeze the rest, otherwise you won't be able to wrap it once the filling has melted.

Instructions for wrapping frozen stuffing tightly to prevent leaks when cooking, with a helpful tip.

STEP 12

The rest of the package in accordance with the above method can be wrapped, wrapped can be directly into the pot to cook. If you are not in a hurry to eat can also be put in the refrigerator to freeze.

Tips:

(1):Once the tangyuan (dumplings) are wrapped, place them on a flat plate lined with plastic wrap. Then, put the plate in the refrigerator to freeze until the tangyuan are firm. After they are frozen solid, transfer them into a freezer-safe bag, seal it, and keep it in the freezer for long-term storage.

(2):When boiling tangyuan, wait for the water to come to a full boil before adding them. Avoid stirring the tangyuan directly with a spoon, as this can cause them to break. Instead, use the spoon to gently stir the water, which will help the tangyuan move around in the pot. This method will prevent the tangyuan from cracking and help them cook evenly.

Tips for preparing tangyuan: wrap and freeze for storage, boil without stirring directly.

Recipe analyzer

  • Recipes: Black Sesame Filled Tangyuan
  • Main Ingredients:5
  • Servings per recipe:1
  • Servings size:435 g
Nutritional Summary of Recipe
Amount per 435 g= 1 serving(s)
  • Energy (calories):1152 kcal
    53%
  • Protein:36.54 g
    67%
  • Fat:39.24 g Why gray?
    81%
  • Carbohydrates:166.26 g
    68%
Calorie breakdown
  • Protein: 11%
    128 kcal
  • Fat: 30%
    342 kcal
  • Carbohydrates: 59%
    683 kcal
The chart shows the percentage of calories intake (energy) coming from the respective macronutrients (fats, protein and carbohydrates).
Omega 6 : Omega 3
1:1
20:1
41:1
Both fatty acids are essential, but nowadays the majority of western diets include excessive amounts of Omega 6 acid.

The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.

9 REVIEWS

Review
Your rating:
IvyOctober 30, 2024

The sweet aroma of black sesame dumplings, each bite is a delicious experience, each one is filled with the rich flavor of black sesame, simply make me want to stop!
JackOctober 17, 2024

Tasting the black sesame dumplings made me feel the unique charm of the dessert and the fun of making it. Each one of them exudes a tantalizing aroma, and each bite is a wonderful enjoyment that simply brings joy to my heart!
HazelOctober 05, 2024

Black Sesame Dumplings have a delicate texture and just the right amount of black sesame aroma, every bite is a satisfying one, simply the dessert of my choice!
reply:
October 08, 2024
The delicate texture and rich flavor of Black Sesame Dumplings is truly mesmerizing, we are glad you love this delicious dessert and hope it keeps bringing you satisfaction and joy.
IsaiahSeptember 25, 2024

Every time I cook black sesame dumplings, I always feel that the dumplings stick together, what should I do to avoid the dumplings sticking together?
reply:
September 27, 2024
When cooking dumplings, make sure you stir the water when it boils to avoid the dumplings sticking together; in addition, you can fish out the dumplings and put them into cold water for a while after they are cooked.
GeorgiaSeptember 13, 2024

Whenever I try to make black sesame dumplings, the dumpling skin always breaks easily, is there any way to make the dumpling skin more sturdy
reply:
September 15, 2024
Try to knead the dumpling skin evenly when wrapping the dumplings to avoid over-exertion; also, try to be as gentle as possible when rolling the dumplings to avoid excessive pressure, which will help to maintain the integrity of the dumpling skin.
CharlotteAugust 01, 2024

This recipe is one of my favorites and is full of flavor when I eat it. Followed with great success I made it.
thomasJuly 19, 2024

The nutrients of black sesame seeds complement the warmth of the dumplings, making them nutritious and satisfying.
jiesiiJune 05, 2024

I love this Chinese dumplings, the texture is soft and sticky, especially good.
JackJune 05, 2024

This dumplings recipe is really authentic and following the steps makes the dumplings really yummy!
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