Black Sesame Tangyuan
Eight glutinous rice dumplings filled with black sesame, butter, and sugar. Preparation, cooking, and cooling times are estimates.
These Chinese dumplings have a glutinous rice flour wrapper and a sweet black sesame filling. The dough should be smooth and pliable; once filled, boil the dumplings until they rise to the surface.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Make the filling
Warm the unsalted butter, ground black sesame, sugar, and Shaoxing wine over low heat, stirring until combined. Remove from the heat and let cool completely.
Ready to continue when: The mixture is combined and completely cool.
5 min - 02
Shape the filling
Using your hands, divide the cooled mixture into small portions and roll them into balls. Set them aside while you make the dough.
Ready to continue when: The portions are shaped into balls and the mixture is no longer warm to handle.
5 min - 03
Make the dough
Put the glutinous rice flour in a bowl and gradually add the water as you mix and knead. Stop when the dough is smooth, pliable, and easy to shape.
Ready to continue when: The dough is smooth and pliable and neither crumbles nor sticks excessively.
5 min - 04
Fill the tangyuan
Take a portion of dough, roll it into a ball, and press a deep hollow into it with your thumb. Place a filling ball inside and close the dough around it; smooth and seal the join. Repeat with the remaining dough and filling.
Ready to continue when: Each filling ball is fully enclosed, with no visible cracks or open seams.
5 min - 05
Boil
Bring a large pot of water to a boil. Add the tangyuan and stir gently in one direction as they cook. Once they rise to the surface, lower the heat and cook for about one more minute.
Ready to continue when: The tangyuan are floating at the surface and have cooked for about one minute more.
20 min - 06
Drain and serve
Lift the tangyuan out with a slotted spoon and serve as soon as they are ready.
Ready to continue when: The tangyuan are out of the water and ready to serve.
1 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- LA BIOTECNOLOGÍA PARA LA SEGURIDAD ALIMENTARIA, ECONÓMICA Y LA GEOPOLÍTICA doi.org/10.37885/221211159
- SEGURIDAD ALIMENTARIA INFORME DE AESAN - IDELABINGENIERIA idelabingenieria.com/seguridad-alimentaria-informe-de-aesan-sobre-el-tratamiento-termico-de-…
- HIGIENE Y SEGURIDAD ALIMENTARIA EN araven.com/wp-content/uploads/2022/04/Araven-Gui%CC%81a-Higiene-y-seguridad-alimentaria-en-m…
- Para la ciudadanía www.aesan.gob.es/para-la-ciudadania
- Tangyuan de sésamo negro marcwiner.com/es/tangyuan/
- TANG YUAN RELLENOS DE SÉSAMO NEGRO - AÑO NUEVO CHINO - APRIL'S KITCH aprilskitch.blogspot.com/2022/02/tang-yuan-rellenos-de-sesamo-negro-ano.html
- Receta para Bolas de Sésamo (Postre Chino Jian Dui / Goma Dango) - Cooking with Dog cookingwithdog.com/es/recipe/bolas-de-sesamo-goma-dango/
- Tangyuan - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Tangyuan
State: Published after documentary validation; no “Tested” label is shown.