Tang Yuan Recipe Peanut Or Black Sesame Seed Filling

TANGYUAN WITH PEANUT FILLING

Steps:

• Lightly toast the peanuts in a small saute pan over medium heat, tossing occasionally, until the peanuts are hot, about 3 minutes.
• Transfer the peanuts to a food processor, add the sugar and salt and process on high, stopping and scraping down the bowl if necessary, until a paste forms, about 3 minutes. Pulse in the butter until very smooth, about 30 seconds. Transfer to a small bowl and chill in the freezer until firm enough to handle, about 45 minutes.
• Mix the rice flour and boiling water in a medium bowl until the water has been absorbed and the dough is soft and not sticky.
• Meanwhile, bring a medium pot of water to a boil over medium-high heat.
• Remove a small piece of dough (about 1 teaspoon), roll it into a 1/2-inch ball, add it to the pot of water and boil until it floats, about 2 minutes. Drain the ball, then knead it back into the original dough until smooth. If the dough is still sticky, work in a tablespoon of rice flour.
• Remove three-quarters of the dough with gloved hands and knead with 5 drops of pink gel food color until the dough is evenly pink. Divide the pink dough into 20 pieces, roll into balls and cover with a damp towel. With clean hands, divide the remaining white dough into 4 pieces, roll into balls and cover with another damp towel. Set aside.
• Divide the chilled peanut filling into 24 portions onto a plate lined with plastic using a heaping 1/2-teaspoon measuring spoon. Freeze until firm, about 15 minutes. Roll each piece into a ball and freeze until firm, about 10 minutes.
• Flatten each piece of dough into a 2-inch disc and place a ball of peanut filling in the middle. Gently wrap the dough around the filling until completely sealed and roll into a smooth ball. If the peanut filling starts to get too soft, freeze for another 10 minutes. Once all the rice balls have been rolled, place under a damp towel to keep them moist and soft.
• Bring a large pot of water to a gentle simmer and cook the rice balls in batches, stirring occasionally to prevent sticking, until the balls start to float, 5 to 7 minutes. Serve 1 white ball surround by 5 pink balls in a small bowl with some cooking water to make a flower. Enjoy warm.

TANG YUAN RECIPE (PEANUT OR BLACK SESAME SEED FILLING)

Steps:

• Toast the seeds and nuts separately in a pan on the stove.
• Let them cool. Then add them separately to a blender along with the sugar and process until they form a paste.
• Remove the mixture to a bowl and add half the lard each to the peanut and the sesame seed paste. Mix until it forms a doughy consistency.
• Roll them into 10 portions each. Refrigerate the filling balls in the fridge until ready to use.
• For the dough, add boiling water into a heatproof bowl containing the glutinous rice flour. Stir continuously.
• Add room temperature water to the mixture little by a little while stirring slowly.
• Knead the dough until it becomes smooth and no longer sticky.
• Divide into 20 equal parts. Roll them into balls.
• Wrap the filling in the dough by flattening the dough balls into a circle, placing the ball of filling in the centre, and pushing up slowly until the wrapper completely covers the filling.
• Boil a large pot (around 1.5 litres) of water. Add the brown sugar and ginger. Once it boils, add the glutinous rice balls carefully. Move them with a spoon to prevent them from sticking.
• When the tang yuan float to the top, cook for a minute more and then dish out along with the syrup.
• Serve warm, or refrigerate and then serve cold. Keep the serving liquid warm so that the filling stays runny.

TANG YUAN

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.)