Black Sesame Dumplings (Tang Yuan)

Easy Chinese dessert black sesame dumpling served with ginger syrup.

4.67 from 12 votes

Black Sesame Dumplings (Tang Yuan)

These handmade black sesame dumplings (tang yuan) have a silken, chewy skin with sweet black sesame paste filling. Served in a warming sweet ginger soup, this authentic recipe is a traditional staple for Dong Zhi and Chinese New Year celebrations.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: Chinese Recipes

Keyword: Black Sesame Dumplings (Tang Yuan)

Servings: people

Author: Bee Yinn Low

Ingredients

8 oz glutinous rice flour sticky rice flour
¾ cup water
¼ cup black sesame seeds
¼ cup sugar
2 tablespoons oil or melted butter

Sweet Ginger Soup (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
½ teaspoon sweet osmanthus optional
2 pandan leaves or screwpine leaves, tie them into a knot, optional

US Customary - Metric

Instructions

Lightly toast the black sesame seeds over medium heat until fragrant. The sesame seeds may start to pop, so cover the pan with a lid. Be careful not to burn them; transfer the seeds out to cool as soon as they become aromatic.
Use a mini food processor to grind the black sesame seeds until fine. Transfer the ground sesame seeds to a wok, add the sugar and oil or butter, and stir well to form a thick paste. If the mixture is too dry, add more oil or butter. Dish out and let it cool in the fridge to make the filling easier to handle.
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 mixture into 20 equal balls. Flatten each ball in your palm, then use a pair of chopsticks to pick up some black sesame paste and place it in the center. Fold the edges to seal the dumpling, then gently roll it into a ball using both palms. Set aside.
Prepare the sweet ginger soup by boiling the water. Add the ginger and pandan leaves (if using) and boil for 15 minutes over medium heat. Add the sugar and sweet osmanthus, then boil for another 5 minutes. Lower the heat to a simmer and reduce the mixture to about 4 cups of liquid. Adjust the sweetness by adding more sugar to taste, if desired.
Heat another pot of boiling water. 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

Notes

If your black sesame paste feels a bit too dry or crumbly, just stir in another 2 to 3 tablespoons of oil or melted butter.

Nutrition