Chinese Peanut Dumplings in Ginger Syrup

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. 

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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.

Chinese Peanut Dumplings in Ginger Syrup Recipe

Adapted from Rasa Malaysia

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Chinese Peanut Dumplings in Ginger Syrup

A recipe for Chinese Peanut Dumplings in Ginger Syrup

Course Dessert

Cuisine Chinese

Keyword China, Chinese, dumpling, ginger, peanut

Prep Time 30 minutes

Cook Time 25 minutes

0 minutes

Total Time 55 minutes

Servings 24 Dumplings

Ingredients

Filling:

• 3 ounces ground peanuts
• 3 1/2 tablespoons granulated sugar
• 3 1/2 tablespoons peanut butter

Dough:

• 8 ounces glutinous rice flour
• 3/4 cups water

Ginger Syrup:

• 5 cups water
• 1 cup granulated sugar
• 4 ounces fresh ginger peeled and lightly pounded
• 2 screwpine or pandan leaves optional, tied in a knot
• Chopped peanuts for garnish

Instructions

• 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.