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These handmade peanut dumplings (tang yuan) have a chewy, silken skin with a nutty, roasted peanut filling. Served in a warming sweet ginger soup, this authentic dessert is a tradition for Chinese New Year and the Lantern Festival.
Peanut Tang Yuan
I love all sorts of Tang Yuan . Growing up, I would always buy packets of tang yuan from roadside vendors or Chinese sweet dessert cafes. Besides being a staple during Dongzhi, Chinese New Year is also a great festive season to serve this to your family and friends.
I recently shared my Black Sesame Dumplings (Tang Yuan) recipe, and I wanted to follow it up with these peanut tang yuan or hua sheng tang yuan (花生汤圆) for those who prefer a different nutty profile. In my home, a festive celebration is incomplete without a serving of a sweet dessert like this or a Longan Tong Sui, which was my late mother’s favorite. They are just perfect as a dessert for a reunion dinner or as something quick to offer guests who come to visit during the festive season. While you can serve these in plain hot water, nothing feels quite as invigorating on cold days as having them served in a Sweet Ginger Soup.
Check out my post for more details on making the perfect Sweet Ginger Soup.
Secrets To Perfect Peanut Dumplings
If you want a bowl of dumplings that actually look good and don’t leak everywhere, there are a few things you need to watch out for.
- Use Smooth Peanut Butter: Skip the chunky stuff for the filling. You want the creamy oils from smooth peanut butter to bind everything together so the center actually melts.
- Easy On The Filling: Don’t try to cram too much in. If the dumplings are overstuffed, they will definitely burst the second they hit the boiling water.
- The Two Pot Rule: Always boil your dumplings in a separate pot of plain water. If you drop them straight into your Sweet Ginger Soup, the extra flour on the skins will turn your nice clear syrup into a cloudy, thick mess.
- The Dough Test: Humidity is a big factor here. Add your water bit by bit until the dough feels like soft play dough. If you see cracks when you try to roll it, it is too dry and needs a tiny splash more water.
- No Air Bubbles: Use a light touch when rolling. If you trap air inside while sealing the dough, the dumpling will puff up and break during cooking. A damp finger helps smooth out the seams.
Ingredients You’ll Need
- Ground peanuts
- Peanut butter
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: Use Creamy Peanut Butter
For the filling to hold its shape, reach for your favorite creamy peanut butter brand at your local grocery store. I personally recommend Skippy, as it’s widely available. Make sure to check the label, as some peanut butter brands contain chunky toasted peanuts, which you’ll want to avoid.
Pro Tip #2: Ground Peanuts vs. Whole
I used pre ground peanuts for this recipe to save time, but if you only have whole peanuts, just give them a quick toast in a pan until they are oily and fragrant. Once they cool, pulse them in a food processor until they are fine but still have a bit of texture.
Pro Tip #3: Use Old Ginger
When shopping, pick the ginger with a thick, dark skin and a firm texture. This old ginger has a much sharper, peppery heat that cuts through the sweetness of the peanut filling perfectly. Younger ginger is often too mild and watery for this soup.
Shopping Guide: Choosing The Right Flour
Grab a bag of Glutinous Rice Flour (also called Mochiko or sweet rice flour). Regular rice flour has no stretch, so DO NOT use it. At the store, look for the bags with green print and confirm the label says “Sticky” or “Glutinous.”
How To Make Peanut Dumplings (Tang Yuan)
Combine the ground peanuts, sugar, and peanut butter until it forms a thick paste.
Divide into 20 small balls.
Mix the glutinous rice flour and water until a smooth dough forms. Divide into 20 balls.
Pro Tip: If the dough cracks around the edges after you roll it, add a tiny bit more water.
Flatten a dough ball, add the peanut filling, and pinch the edges shut. Gently roll it back into a smooth sphere.
Pro Tip: Wet your hands slightly so the dough doesn’t crack while you work.
Boil 5 cups of water with the smashed ginger and pandan for 15 minutes. Stir in the sugar and osmanthus flowers and let it bubble for 5 more minutes until reduced to 4 cups.
In a separate pot of boiling water, drop the dumplings in. Once they float to the top, they are done.
Scoop them into bowls and spoon the hot Sweet Ginger Soup over them immediately while the centers are still melty.
Frequently Asked Questions
If your filling is too stiff, you likely need a bit more peanut butter to act as a binder. The filling should feel like soft cookie dough when you roll it into balls.
If you are making a large batch, keep the main dough ball in a bowl covered with a damp cloth. Only take out enough to make one or two dumplings at a time.
When you first drop them into the boiling water, give them a very gentle stir with the back of a spoon. This keeps them moving until the outside of the dough sets. Once they float, they are safe from sticking.
Place any cooked dumplings and their soup in an airtight container and keep them in the fridge for up to two days.
Place the dumplings and soup in a small pot over medium-low heat. Warm them gently until the liquid is hot and the centers are melty again. Avoid letting the soup reach a rolling boil, or the skins will become too mushy.
If you aren’t cooking them right away, place the raw dumplings on a tray in a single layer and freeze them until solid. Once they are firm, transfer them into a freezer bag where they will stay fresh for up to one month. Do not thaw them before boiling; simply drop them straight into the hot water when you are ready to eat.
This recipe is 668 calories per serving.
Other Recipes You Might Like
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Peanut Dumplings (Tang Yuan)
Ingredients
- 8 oz glutinous rice, sticky rice flour
- ¾ cup water
Filling:
- 3 oz ground peanuts
- 3½ tablespoons fine sugar
- 3½ tablespoons peanut butter
Sweet Ginger Soup (姜茶):
- 5 cups water, reduced to 4 cups after boiling
- 4 oz old ginger, skin peeled and then lightly pounded with the flat side of a cleaver
- 2 pandan leaves, or screwpine leaves, tie them into a knot, optional
- 1 cup sugar
- ½ teaspoon sweet osmanthus, optional
Instructions
- Mix all the filling ingredients in a bowl until well combined and easy to shape. If the mixture feels dry, add a little more peanut butter. Divide the mixture into 20 balls and set aside.
- 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 dough into 20 equal balls. Flatten each ball in your palm, place a filling ball in the center, then fold and seal the edges, making sure the filling is fully enclosed. Gently roll between your palms to form a smooth ball. Set aside.
- To prepare the sweet ginger soup, bring the water to a boil in a pot. Add the ginger and pandan leaves, if using, and boil over medium heat for 10 to 15 minutes. Add the sugar and boil for another 5 minutes. Reduce the heat to a simmer and let the syrup reduce to about 4 cups. Taste and adjust the sweetness if needed.
- Heat another pot of water until boiling. 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I think that there is a typo on the amount of water. 3/4 ml of water is really a miniscule amount
and cannot even be measured by any of my kitchen devices. Please readjust and respond dto this email.
Thanks for pointing that out. I’ve updated the recipe card, and it was meant to be 3/4 cup of water.
Unless my measuring cup is somehow off, the dumpling mix is totally off. Needs less water/ more rice flour.
Use American measuring cup.
Hi, how much is one cup? Any estimated weigh or ml or something? Thanks.
You have to buy an measuring cup for the best results.
Are the ground peanuts salted or unsalted?
Unsalted.