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Peanut Dumplings (花生汤圆)
January 22nd, 2012Recipes, Chinese New Year, Recipes, Chinese Recipes, Recipes, Dessert Recipes, Recipes20 Comments
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.
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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
The flavour combination of peanut and ginger intrigues me – I can see myself making these sometime. :)
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?!
Happy Chinese New Year!!! Dragon Year!!!
春节快乐！
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.
Gong Hey Fat Choy, Bee!
Not bad for a gwei lo, eh? :P
You good cook for me ok?
oooo ive been waiting to find a recipe for this, forever!!! Thank you!
Gong Xi Fa Cai! :)
Happy Dragon Year to you, too! :)
Gong Xi Fa Cai to all and especially to Baby G.
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!
I think tong yuan (dumplings) are great for CNY you’ve gotta have some ~ and i really like your Lunar Year recipes :D
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!
These peanut dumplings look wonderful!
Happy Lunar New Year!
Happy New Year, Bee!
We also have this for New Year too, but with mung bean and taro for the filling.
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?
Even if they don’t float, you should boiler for 5 minutes and should be cooked.
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.
It look like Indian resgulla but the recipe is totally different, I will try in my home.