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14 ingredients, 20 steps, cooking Zhīma Tāngyuán (Black Sesame Dumplings)

Good Afternoon my mother, at this time you get make recipe Zhīma Tāngyuán (Black Sesame Dumplings) with 14 ingredients and 20 steps. Below this is how to prepare, please read carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 14 ingredients and 20 stages of easy cooking Zhīma Tāngyuán (Black Sesame Dumplings).

Ingredients all Zhīma Tāngyuán (Black Sesame Dumplings)

1. It’s : ＜For the Ginger Soup＞.
2. It’s 30 grams : Ginger.
3. You need 700 ml : Water.
4. You need 1 pinch : Nutmeg.
5. You need : ＜For the Sweet Sesame Paste＞.
6. Prepare 50 grams : Ground black sesame seeds.
7. It’s 35 grams : Lard.
8. It’s 20 grams : Soft light brown sugar.
9. You need : ＜For the Dumplings＞.
10. It’s 100 grams : Mochiko.
11. Prepare 20 grams : Tapioca starch.
12. Prepare 1 tsp : White sugar.
13. Prepare 80 ml : Water.
14. You need 1/2 tsp : Lard.

If all cooking materials Zhīma Tāngyuán (Black Sesame Dumplings) it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.

Stages Cooking Zhīma Tāngyuán (Black Sesame Dumplings)

1. ＜To prepare the ginger soup＞Rinse the skin of the ginger well, then roughly chop it up. Put the water and the soft light brown sugar in a pot, then simmer for 20 minutes over medium heat.
   
2. Add a pinch of nutmeg. After 2-3 minutes, strain the mixture through a fine strainer.
   
3. Put the strained soup back into the pot.
   
4. ＜To prepare the sweet sesame paste＞Put the sesame seeds, soft light brown sugar, and lard into a bowl.
   
5. Mix the sugar and sesame seeds first, then mix in the lard.
   
6. The lard should gradually soften, bringing the mixture together.
   
7. This is how the mixture should look.
   
8. Cover the bowl with plastic wrap, and chill it for an hour in the fridge.
   
9. ＜To prepare the dumplings＞ In a separate bowl, mix together the dry ingredients and sugar.
   
10. Add water and mix until the dough comes together. Now add the lard (adjust the amount of water according to the type of flour)
    
11. When the dough becomes glossy, roll it out into a log. Divide it into twelve equal portions.
    
12. Roll each portion into a ball.
    
13. Remove the hardened black sesame paste from the fridge. Separate the paste into twelve equal portions, then roll into balls.
    
14. <To shape the dough> Press the dumpling dough between your thumb and index finger to stretch out the ball. Don't use a rolling pin since it will stick.
    
15. Cover the ball of sesame paste with the flattened dough. Pinch the seams, then flip it over. Don't worry about the wrinkles; just lightly tap them with your finger to get rid of them.
    
16. Stretch the dough over the sesame paste, and seal the seams. The professional method is to fold the dough over evenly, but I'm no professional.
    
17. It looks pretty nice, doesn't it? Now, boil these dumplings for 3 minutes in a generous amount of hot water.
    
18. The dumpling on the left has been boiled. It appears more translucent compared to the one on the right. The black sesame paste is slightly visible.
    
19. Heat the ginger soup, then add the boiled dumplings.
    
20. Dish 'em up, then serve! Enjoy them while they're hot!
    
21. Finish and Enjoy.

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