Happy Lunar New Year! I am finishing my little series of Chinese dumplings on a sweet note.Sweet dumplings (tāngyuán) are popular during the New Year to symbolize togetherness and are shared with family. I made a variation called 薑汁糖水花生湯圓 (Jiāng zhī tángshuǐ huāshēng tāngyuán), Chinese dumplings made with a glutinous rice dough surrounding a sweet peanut filling and served in a ginger syrup. The glutinous rice flour makes the exterior soft and chewy, which encases the sweet and smooth peanut butter center. Evan and I loved them, but Chad didn’t like the texture from the glutinous rice flour.
Glutinous Rice Flour is made by grinding glutinous (sticky) rice. It is called glutinous rice based on the sticky texture when cooked and is actually gluten-free. I bought the rice flour from an Asian Food Market, but it is also available on Amazon:Dried Sweet Glutinous Rice Flour.
Like the rest of the dumplings I have made this week, these peanut dumplings can be frozen after forming. Place them in a single layer, not touching, on a parchment lined baking sheet and put into freezer. Once frozen, they can be transferred to a freezer bag. They can be boiled straight from the freezer and are done once they float.