Talking about Tangyuan (汤圆, glutinous rice dumplings) always reminds me of Lantern Festival. But it is actually a very traditional Chinese snack eaten at different times of the year, especially during the Spring Festival in the south of China. Because of its round shape, people consider it as a symbol of togetherness and reunion.
Last time we mentioned the “dumplings or Tangyuan” debate in China and learned how to make dumplings with Connie K from Black Sesame Kitchen. This time, let’s learn how to make Tangyuan with their special recipes:
Ingredients
For the sweet rice dumpling dough:
2 cups sticky rice flour
1 cup water
Filling (options):
Red bean paste *
Black sesame paste *
Brown sugar **
*If using sweet bean, nut, or sesame paste, form it into small balls, about 1.5cm in diameter. Chill in the freezer for a few minutes to firm up.
*If using Chinese cane sugar, break it into small chunks.
Directions
1. Knead the dough:
Place the rice flour in a large bowl. Stir in half cup of the water, working the water into the rice flour with your hands. Slowly add more water, a little bit at a time, mixing thoroughly so the water is fully incorporated before adding more. Stop when the dough is springy and soft, not too dry but not slippery. Cover with a damp cloth before filling.
2. Wrap around fillings:
Divide the dough into equal-sized balls about 3 cm diameter. Press your thumb into the center of a dough ball to form a well, place a piece of filling inside, and pinch up the dough to enclose it. Roll it between your palms to smooth the dumpling. Continue with the rest. When the sweet rice dumplings are filled, set aside the ones you want to cook and eat right away apart from the ones you may want to freeze for future use.
3. Cook the sweet rice dumplings:
Fill a pot with water and bring it to a boil over high heat. Add the sweet rice dumplings in batches of 10-15, and when the water returns to a boil, cook for 2 minutes. Add a cup of cold water, to cool down the temperature so that it continues to boil the sweet rice dumplings gently while the water comes to a boil again. Cook for another 2 minutes until the dough becomes translucent and the dumplings float to the top.
Chinese New Year Cooking Class with Black Sesame Kitchen, until Feb 1
Black Sesame Kitchen is holding special Chinese New Year cooking classes every Saturday from now until February 1. The class will feature four dishes, including beautifully crafted Napa cabbage-like dumplings, mini lion’s head meatballs, steamed fish, and sweet rice dumplings.
RMB 350 per person. Sat 2-4.30pm. 28 Zhong Lao Hutong, Dongcheng District. 东城区中老胡同28号 (For reservations and more information, please contact 136 9147 4408, reservations@blacksesamekitchen.com)
Photos: Wendy Xu, 3lian.com
