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These handmade black sesame dumplings (tang yuan) have a silken, chewy skin with sweet black sesame paste filling. Served in a warming sweet ginger soup, this authentic recipe is a traditional staple for Dong Zhi and Chinese New Year celebrations.
Black Sesame Tang Yuan
Tang Yuan (汤圆) are sweet rice dumplings that symbolize togetherness and family reunions. While they are the essential treat for the Dong Zhi Festival to celebrate the coming of longer days, they are just as important during Chinese New Year and the Lantern Festival. Because the word “tang yuan” sounds like tuan yuan, which means “reunion,” eating these round dumplings signifies a family staying together in the new year. Although these are traditional holiday staples, they are so comforting that you can make them anytime you want a sweet, satisfying dessert. For other varieties, you should also see my classic Tang Yuan Recipe or my recipe for Peanut Dumplings.
I don’t have much of a sweet tooth, but I am partial to black sesame tang yuan or Zhi Ma Tang Yuan (芝蔴汤圆). They are decadent, with an intensely flavorful black sesame filling that oozes out of the silken skin. While you can serve these in plain hot water, nothing feels quite as invigorating on cold days as having them steeped in a sweet ginger soup. Ginger has many health benefits and warms up the body beautifully. It takes some patience to wrap each one by hand, but the results are well worth the effort.
Sidenote: In Chinese culinary terms, this molten effect is often called liu sha (流沙), which translates to “flowing sand.” It is the same coveted texture you find in high end salted egg custard buns. Achieving that sandy yet fluid consistency with black sesame is the mark of a truly successful dumpling.
Secrets To Perfect Black Sesame Dumplings
Before you start, there are a few technical details that make the difference between a leaky dumpling and a professional liu sha result. Keep these points in mind for the best results.
- The Secret To The Ooze: Traditionally, black sesame paste is made with pork lard. Lard makes the filling extra silky, smooth, and richer in flavor. While I usually use melted butter or vegetable oil as a substitute for convenience, feel free to use lard if you want.
- Don’t Be Greedy: Use a moderate amount of filling. If you add too much, the dumplings might “burst” when you roll them or while they are boiling. If you are a beginner, add a little less than usual to make sure the seal stays tight.
- The Separate Boil: Always boil your dumplings in a separate pot of water, not directly in the ginger syrup. This prevents the syrup from getting cloudy. If a dumpling happens to burst, you won’t ruin the entire pot of soup.
- The Dough Texture: Depending on the brand of flour or the humidity in your area, you may need to adjust the water. Add water tablespoon by tablespoon so the dough is not too wet or dry. If the dough cracks around the edges after you roll it, add a tiny bit more water. The ideal dough should be tender, pliable, and smooth for easy wrapping.
- Handling With Care: Wet your hands slightly so the dough doesn’t crack while you work. Roll the balls slowly and gently to avoid trapping air bubbles.
Ingredients You’ll Need
- Black sesame seeds
- Glutinous rice flour
Sweet Ginger Soup
- Old ginger
- Pandan leaves
- Sweet osmanthus
Check out the recipe card at the bottom of this post for full ingredient details.
Pro Tip #1: Using Unsalted Butter Or Oil
While lard is the traditional choice for that signature “flow,” I find that melted unsalted butter or vegetable oil works beautifully as a modern substitute. Butter adds a lovely creamy richness, while oil is a great option if you want to keep the dessert a bit lighter.
Pro Tip #2: Get Whole Black Sesame Seeds
I don’t usually use pre-ground sesame powder because it often lacks the punch of fresh seeds. I always buy whole black sesame seeds, toast them in a dry pan until fragrant and just starting to pop, and then grind them myself. This extra step releases their natural oils, giving the paste a much deeper, more aromatic flavor.
Pro Tip #3: Why Old Ginger Matters
For the soup, I specifically choose old ginger rather than the younger, smoother variety. Old ginger has a much stronger, peppery kick that really warms you up from the inside out. Young ginger is just too mild and won’t give the broth that classic, invigorating punch.
Shopping Guide: Glutinous Rice Flour
For the perfect chew, you must use Glutinous Rice Flour (also labeled as sweet rice flour or Mochiko). DO NOT use rice flour, it won’t work for this recipe. Look for the classic bags with green lettering at the Asian market, and double check that the label explicitly says “Glutinous” or “Sticky” rice flour to make sure you have the right kind.
How To Make Black Sesame Dumplings (Tang Yuan)
Toss your black sesame seeds into a pan over medium heat. You will know they are ready when they smell amazing. They might start popping like popcorn, so keep a lid handy. Be careful not to burn them. As soon as they are aromatic, get them out of the pan to cool.
Once cool, whiz the seeds in a food processor until they are fine.
Mix the ground seeds in a wok with your sugar and butter or oil until it is a thick paste. If it feels too dry, just add a little more butter or oil.
Pro Tip: Put the paste in the fridge for a bit. It is way easier to scoop and roll into the dough when it is chilled and firm.
In a big bowl, mix your glutinous rice flour and water. You want a smooth dough that does not stick to your fingers.
Roll the dough into 20 little balls. Flatten one in your palm, add some chilled sesame paste in the middle, and pinch the edges shut. Gently roll it back into a smooth sphere.
Boil some water and drop in your smashed ginger and pandan leaves. Let that simmer for 15 minutes to get that spicy flavor out. Stir in the sugar and osmanthus, then let it bubble for 5 more minutes. Taste it and add more sugar if you want it sweeter.
Get a separate pot of water boiling. Drop your dumplings in and wait for them to float to the top. That is the signal they are done.
Scoop them into bowls, pour over that hot sweet ginger soup, and eat them right away while the centers are still melty.
Frequently Asked Questions
It is best to use it immediately. The dough dries out and cracks if it sits in the fridge. If you need to prep early, wrap the dumplings fully and freeze them instead.
The dough is likely too dry. Glutinous rice flour is very sensitive to air. Keep your unused dough covered with a damp cloth while you work, and add a few drops of water if the edges start to feel crumbly.
This happens if sesame paste gets on your hands while wrapping. To keep the skins bright white, use a spoon or chopsticks to handle the filling and wash your hands before rolling the dough.
This usually happens if the dough is too thin or if there is an air bubble trapped inside. Make sure the skin is an even thickness and pinch the seal tightly before rolling it into a smooth ball.
Store cooked dumplings and syrup in separate containers so the skins do not get soggy. Reheat the syrup first, then add the dumplings just until they are warm.
Do not thaw them. Drop frozen dumplings straight into boiling water. They are ready when they float, though they may need an extra minute or two compared to fresh ones.
This recipe is 586 calories per serving.
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Black Sesame Dumplings (Tang Yuan)
Ingredients
- 8 oz glutinous rice flour, sticky rice flour
- ¾ cup water
- ¼ cup black sesame seeds
- ¼ cup sugar
- 2 tablespoons oil, or melted butter
Sweet Ginger Soup (姜茶):
- 5 cups water, reduced to 4 cups after boiling
- 1 cup sugar
- 4 oz old ginger, skin peeled and then lightly pounded with the flat side of a cleaver
- ½ teaspoon sweet osmanthus, optional
- 2 pandan leaves, or screwpine leaves, tie them into a knot, optional
Instructions
- Lightly toast the black sesame seeds over medium heat until fragrant. The sesame seeds may start to pop, so cover the pan with a lid. Be careful not to burn them; transfer the seeds out to cool as soon as they become aromatic.
- Use a mini food processor to grind the black sesame seeds until fine. Transfer the ground sesame seeds to a wok, add the sugar and oil or butter, and stir well to form a thick paste. If the mixture is too dry, add more oil or butter. Dish out and let it cool in the fridge to make the filling easier to handle.
- In a large bowl, mix the glutinous rice flour with water until it forms a smooth dough that no longer sticks to your hands. Divide the mixture into 20 equal balls. Flatten each ball in your palm, then use a pair of chopsticks to pick up some black sesame paste and place it in the center. Fold the edges to seal the dumpling, then gently roll it into a ball using both palms. Set aside.
- Prepare the sweet ginger soup by boiling the water. Add the ginger and pandan leaves (if using) and boil for 15 minutes over medium heat. Add the sugar and sweet osmanthus, then boil for another 5 minutes. Lower the heat to a simmer and reduce the mixture to about 4 cups of liquid. Adjust the sweetness by adding more sugar to taste, if desired.
- Heat another pot of boiling water. Drop the dumplings into the hot water, and once they float to the top, transfer them to serving bowls. Spoon the sweet ginger soup over the dumplings and serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have always had tong yuan with a ginger syrup…I am so excited to try one with sweet osmanthus instead! THANK YOU!
Hi Bee! I’ve been eyeing off this recipe for a while and am thinking of making them later on today for Chinese New Year! Thanks for the inspiration! Just a question, if I wanted to make the dumplings a couple of hours in advance, what would be the best way to store them to cook later on in the day?
Chill in the fridge.
What if have no flour only Sticky rice? What’s your recommendations? Ty
Won’t work.
there are recipes to turn sticky rice into mochi online
I finally got around to making these, and they were delicious! Much easier than I had anticipated, I’ll make them again. I also froze 8 and cooked them the next day, still simple and delicious. Thank you!
i forgot to toast the black sesame seeds & only realized after i made the paste. so now im missing the nutty, aromatic flavor from it. any solution on this??
how much does this recipe yield?