New Recipes

Peanut Dumplings (花生汤圆)

Peanut Dumplings
Peanut Dumplings pictures (1 of 5)

I hope you have had a lot of fun following my Lunar New Year series. To close this festive celebration on a sweet note, here is the much-loved and popular peanut dumplings (花生汤圆) recipe, served in a ginger syrup. If you remember, I posted the popular black sesame dumpling recipe a few years ago (which caused quite a big stir not too long ago) and these peanut dumplings recipe is high on the requested recipe list.

Anyway, Chinese New Year celebration is incomplete without a serving of sweet dessert, for example: Longan Tong Sui Dessert, which was my late mother’s favorite. Peanut dumplings are just perfect as a dessert for Chinese New Year dinner, or as an offering to guests who come to visit during the celebration.

Peanut Dumplings (花生汤圆)

I wanted to wish you all happy dragon year and that the new year brings you abundance of joy, great health and prosperity. Gong Xi Fa Cai!

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24 COMMENTS... read them below or add one

  1. I’m intrigued by the recipe! I think this is similar to buchi and motse, and i’d like to give these a try! :D Peanut butter always makes everything better! :D

  2. Royal

    hi! I’m wondering…can I freeze them? Is it gonna be the same tastes as the first batch? coz I heard from other people that u can’t freeze them it should be eaten right away?!

  3. Yoshi

    Your black sesame dumplings are delicious and I am sure these will be too. Try steaming your black sesame dumplings for 8 minutes and then roll in peanut powder. Yummy! At the restaurant, you can order these as Chinese mochi.

  4. Wishing you and your family a roaring success, great health, peace, harmony and a compassionate spirit as we welcome the year of the dragon! Gong Xi Fa Cai!

  5. Amanda

    Oh, I’ve been hoping you would do a peanut dumpling recipe! I’ve tried frozen ones from the store, but I love the opportunity to cook them myself (when energy allows). I’m pretty sure I have all of these ingredients at home (except for the syrup), so I might make these soon!

  6. Wendy

    Hi, i tried out the recipe and used sticky rice flour for the dumplings skin. However, after boiling for about 15-20 mins, it did not float, so i tasted it and it’s hard. It feels like it’s not cook, so i boil it longer and after an hour, it still didn’t float! The dumplings started cracking after that. It tasted a little softer but not chewy and soft enough. I follow the recipe step by step. Everything went well until the boiling part. What could i have done wrong?

  7. Hey Bee, I’m making the same dessert this week, for a sweet start to the year of the Dragon! But I usually prefers to sprinkle over the soup with ground peanuts, the way my grandma used to make it.

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