Peanut Dumplings (Tang Yuan)

Ingredients

• 1 cup roasted peanuts, unsalted
• 1/4 cup granulated sugar
• 2 tablespoons toasted white sesame seeds
• 2 tablespoons unsalted butter, softened
• 2 cups glutinous rice flour
• 3/4 cup warm water
• 1 tablespoon granulated sugar
• 6 cups water, for syrup
• 1/2 cup rock sugar or granulated sugar
• 4 slices fresh ginger

Method

1. 1

   In a dry skillet over medium heat, toast the peanuts for 4 to 5 minutes, shaking the pan often, until fragrant and lightly golden. Let cool.

   4:00 · Toast peanuts
2. 2

   Pulse the toasted peanuts in a food processor until finely ground but not pasty. Add the 1/4 cup sugar, sesame seeds, and softened butter, and pulse until the mixture forms a crumbly paste that holds together when pressed.

3. 3

   Divide the peanut filling into 24 portions and roll each into a firm ball about 3/4 inch across. Place on a plate and freeze for 20 minutes to firm up.

   20:00 · Freeze filling balls
4. 4

   In a large bowl, whisk the glutinous rice flour with the 1 tablespoon sugar. Gradually stir in the warm water, then knead by hand for 5 minutes until a smooth, soft, pliable dough forms that doesn't crack at the edges.

   5:00 · Knead dough
5. 5

   Cover the dough with a damp towel and let it rest for 10 minutes.

   10:00 · Rest dough
6. 6

   Divide the dough into 24 equal pieces, keeping unused portions covered. Flatten one piece into a disc in your palm, place a peanut filling ball in the center, and gently wrap the dough around it, pinching and rolling to seal completely into a smooth sphere.

7. 7

   Repeat with the remaining dough and filling, arranging the finished dumplings on a lightly floured tray without letting them touch.

8. 8

   In a 6-quart saucepan, combine the 6 cups water, rock sugar, and ginger slices. Bring to a boil over high heat, then reduce heat to maintain a gentle boil.

9. 9

   Carefully drop the dumplings into the boiling syrup. Cook, stirring gently and occasionally to prevent sticking, until they float to the surface, about 2 minutes.

   2:00 · Cook until floating
10. 10

    Continue simmering for 8 more minutes, until the dumplings are fully cooked through and the dough is translucent and chewy.

    8:00 · Simmer dumplings
11. 11

    Remove the ginger slices and ladle the dumplings with the warm syrup into bowls. Serve immediately while hot.