Zhīma Tāngyuán Black Sesame Dumplings

Name: Zhīma Tāngyuán Black Sesame Dumplings
Yield: 25 servings
Cuisine: American
Ingredients: 30 grams Roasted black sesame seeds; 50 grams Black sesame paste; 30 grams Granulated sugar; 1 tbsp Honey; 1 to 2 tablespoons Lard; 150 grams Shiratamako; 150 ml Water

cookpad.japan @cookpad_jp

If you ask for sesame dumplings in China, this is what you get. In Taiwan, it's served with cold syrup. This is much healthier and tastier than fried dumplings, but I never get these in Chinese restaurants here. That's why I decided to make them at home!

If you freeze them after they're boiled, you only need to microwave them to serve.
You can also chill or freeze the black sesame filling separately.
It's also amazing when served floating in your favorite drinks or syrup. Recipe by estrela

cookpad.japan @cookpad_jp

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Ingredients

25 servings

30 gramsRoasted black sesame seeds
50 gramsBlack sesame paste
30 gramsGranulated sugar
1 tbspHoney
1to 2 tablespoons Lard
150 gramsShiratamako
150 mlWater

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Steps

1

Grind the roasted sesame seeds with a mortar and pestle. Don't grind too much, though it really depends on how grainy you'd like it.
2

Place the ground sesame seeds in a pot. Add the sesame paste, granulated sugar, and honey in order. Then add the lard.
3

Transfer onto a flat container. Flatten it out, and chill in the fridge to harden.
4

Put the shiratamako into a bowl. Add water according to the instructions on the package to make shiratama dumplings.
5

The sesame paste will be as hard as sweetened red bean paste, so crack it into smaller pieces. Bring water to a boil in a deep pan.
6

Make a dent in the center of the shiratama dumplings. Press in the black sesame paste. Wrap it up.
7

Soak the dumplings in the pot with boiling water. The dumplings are done when it floats to the surface Serve with the simmering water.
8

[Variation] If you have any filling left from Step 3, wrap it up with gyoza skin to fry. It's really delicious.