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Peanut Dumplings (花生汤圆)

Peanut Dumplings (花生汤圆)

  Yum

Peanut Dumplings (花生汤圆)

Makes 24 dumplings

Ingredients:

8 oz. glutinous rice (sticky rice) flour
180 ml water (3/4 cup water)

Filling:

3 oz ground peanuts
3 1/2 tablespoons fine sugar
3 1/2 tablespoons peanut butter

Ginger Syrup (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)
2 screwpine leaves or pandan leaves (tie them into a knot, optional)

Method:

Mix all the ingredients of the Filling in another bowl until well-combined and that it can be easily shape into a ball. Add a little more peanut butter if your Filling is dry. Divide into 24 balls.

In a big bowl, mix the glutinous rice flour with the water until it forms a smooth paste and no longer sticks to your hands. Divide it equally into 24 balls. Flatten each ball in your palm, and then place the Filling in the middle of the flatten ball. Fold the edge to seal the dumpling. Lightly roll it into a ball shape using both palms, very gently and delicately. Make sure the peanut balls are completely wrapped by the dough. Set aside.

Prepare the ginger syrup by boiling the water. Add the ginger and screwpine/pandan leaves (optional) into the water and boil for 10-15 minutes with medium heat. Add sugar and boil for another 5 minutes. Lower heat to simmer and reduce to about 4 cups of water. Add more sugar to taste if you like.

Heat up another pot of boiling water. Drop the dumplings into the hot boiling water. As soon as they float to the top, transfer them out and into the ginger syrup. Turn off heat and serve the peanut dumplings in a bowl immediately.

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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