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. 

Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

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

Print Pin

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 minutes

Cook Time 25 minutes minutes

0 minutes minutes

Total Time 55 minutes 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.