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.
Ingredients
3 ounces ground peanuts
3 1/2 tablespoons fine sugar
3 1/2 tablespoons peanut butter
8 ounces glutinous rice flour
3/4 cups water
5 cups water
1 cup granulated sugar
4 ounces fresh ginger (older is best, peeled and lightly pounded)
2 screwpine or pandan leaves (optional, tied in a knot)
Chopped peanuts for garnish
In a medium bowl, combine peanuts, sugar, and peanut butter. If the mixture is too dry and won't hold together, add a little more peanut butter. Divide into 24 equal pieces.
In a large bowl, combine rice flour and water until it comes together. Continue to knead until no longer sticky. Divide into 24 equal pieces. Flatten a piece into a circle and place a piece of peanut filling in the center. Form the edges over the filling and seal, making sure all the filling is enclosed. Gently roll into a ball. Repeat with remaining pieces.
In a medium pot, bring 5 cups of water to a boil. Reduce heat to medium and add ginger and screwpine leaves, if using. Boil for 10-15 minutes. Stir in the sugar and continue to boil for 5 minutes. Reduce heat to medium low and simmer until the syrup reduces to about 4 cups. Taste the syrup and add a little more sugar if needed.
Bring a large pot of water to a boil. Add the dumplings and boil until they rise to the surface, about 5 minutes. Remove the dumplings with a slotted spoon and place in the ginger syrup.
Serve immediately with the syrup and garnish with chopped peanuts.
Adapted from Rasa Malaysia
https://tarasmulticulturaltable.com/chinese-peanut-dumplings-in-ginger-syrup/
Nami | Just One Cookbook
Happy Chinese New Year! What a perfect post to celebrate the new year and these dumplings look delicious! It’s wonderful that you cook and introduce different kinds of cuisines to your little boy! 🙂
Tara
Thank you! Happy Chinese New Year!