Comments on: Black Sesame Dumplings (Tang Yuan)

By: Tang Yuan (Yuanxiao) on 15th day of Chinese New Year | CNReviews

Tang Yuan (Yuanxiao) on 15th day of Chinese New Year | CNReviews — Sat, 27 Feb 2010 20:05:24 +0000

[...] chopped peanuts, and other stuff (so says Wikipedia). Here’s some recipes I found on RasaMalaysia and [...]

By: Christine

Christine — Mon, 22 Feb 2010 06:18:32 +0000

yes, the 2nd round i make it moist but it stick on my hand, maybe i need to add some flour on my palm?..urrghhh…

and one more thing i discovered is that the filling have to be blended again eventhough i did not fridge them on my 2nd round of making because the fillings do not melt and therefore when taken, the fillings are not smooth.

By: Rasa Malaysia

Rasa Malaysia — Sun, 21 Feb 2010 06:59:08 +0000

The glutinous rice flour is supposed to be moist and soft and not stick to your hand. If crack, then it’s too dry.

By: Christine

Christine — Sun, 21 Feb 2010 02:53:07 +0000

Hi,

I tried making the glutinuous rice yesterday but i have a problem with the glutinuous rice flour. Is it supposed to be moist or drier? If it’s moist, then it will stick on the plate but if it’s drier, it seems to crack when im trying to put on the filling.

I was using most of my time wrapping the filling and it was not as easy as it seems. However, the result turned out very well, at least i did not had my glutinuous ball burst but i put too much butter when i roast it :(

By: Nadine

Nadine — Fri, 04 Sep 2009 04:08:54 +0000

Hi,
Your Tang Yuen looks absolutely delectable. I was wondering if you know how to make the peanut filling as well?
Love your blog, its a jem!

By: misoriffic

misoriffic — Tue, 11 Aug 2009 12:42:17 +0000

I just spent my morning making these and I’m ecstatic with the results! I used to have them frozen all the time growing up. There’s also a bubble tea place close to my old home in NYC’s chinatown that would make these deep fried, which are my favorite way of consuming them. I have to say that I ended up adding an additional 50 ml of water to get a smooth consistency in the flour so that it wouldn’t break. Also, while, rolling, i covered my balls of flour with a damp towel to keep them from drying out. I also used a few drops of water in my palm after closing the dumpling to help smooth out the tang yuan when rolling at the end. It helped immensely! I’ve already eaten a bowl of them and they’re great! I was definitely erring on the cautious side and did not make the skins as thin as I would have liked to consume them, but at least my dumplings didn’t burst in the boiling water! :) Great recipe! I may start making the savory versions with savory filling as well. :)

By: Peter

Peter — Thu, 06 Aug 2009 02:34:46 +0000

How is the Shanghai version different? I had it in Shanghai both homemade (I was staying with a former classmate and his family) and at restaurants. I loved it and would love to replicate it.

By: Rasa Malaysia

Rasa Malaysia — Wed, 22 Jul 2009 05:18:58 +0000

Sure, that works.

By: EW

EW — Wed, 22 Jul 2009 03:40:08 +0000

I don’t have a food processor. Can I use a coffee bean grinder to grind the sesame seeds?

By: Rasa Malaysia

Rasa Malaysia — Tue, 02 Jun 2009 05:55:28 +0000

Well, the sesame paste is supposed to be somewhat dry and in lumps. It’s fine because after you boil the dumplings, the sesame seeds will drip out of the dumplings. Different brand of glutinous rice flour is different so you just have to improvise. If it’s too dry, add a little water. If it’s too watery, add more flour. You just have to close the dumplings with your fingers, and then roll them lightly in your palms.