Tong yuen recipe black sesame

By Ellen L. Printed: 2014-02-13

Tong Yuans are sexy. Have you ever were built with a Tong Yuan you will need to accept me. These Chinese sweet grain dumplings are smooth lusciously unctuous round balls of delightfully ricey gooeyness hiding a middle of sublime softly aromatic filling just waiting to ooze out to your waiting mouth. Since I have totally grossed you out of trouble (and taken your attention!) allow me to condition which i uphold everything I've just written. For it's all true, Tong Yuans, or , are among very couple of truly sexy chinese foods. The thrill from the mysterious center filling, the senses awakened through the richness from the filling contrasting the simplicity the grain dough, the delightfully perfect round fullness, the complete pleasure of the action of eating a young, tasty, sexy Tong Yuan.

But enough about appeal. Let us return to china Year at hands. We're around the corner the finish of the year's festivities and also the day's the Lantern Festival, or even the 15th day's china Year happens when all families meet up to consume Tong Yuan. Tong Yuan Grain Dumplings, with it's perfectly round shapes within the perfectly round bowls, typically symbolizes family togetherness (instead of my twisted modern interpretation!) So no matter interpretation, we've made some homemade Black Sesame Tong Yuan, or , in planning for that celebration from the last day's china Year and to express, dear readers, obviously.

We made the decision on black sesame filling for the Tong Yuan, though there are lots of other traditional fillings which are super tasty too for example red bean, peanut, osmanthus, sugar, etc. For black sesame filling you must roast and grind your personal black sesame. No if ands or buts! You have to! It's so good by doing this it should be a food crime or something like that not to get it done by doing this. Anyhow it's not hard to do. We whipped out our trusty (naturally non-stick!) surefire pan and toasted the sesame seeds before the whole home was aromatic. After which ground them within our coffee grinder .

The black sesame paste wound up searching such as this. It had been so tasty and smelled so great that my young girl and her father sneaked an entire big bunch to their mouths after i wasn't searching! Okay, okay, I snuck a great deal too! Yummy, yummy!

The glutinous grain flour dough is simple to create but finicky to utilize in that it may get dry really fast. So obtain a nice towel and canopy the dough whatsoever occasions. So when you roll the dough in to the final little round shapes be gentle, gentle, gentle. Otherwise you will get an exploded Tong Yuan. (Guess the way i realize that!)

Black Sesame Tong Yuan Grain Dumpling Recipe
(Makes approximately 28 tong yuans)

1/2 cup black sesame
1/2 cup brown sugar or 1 slab of chinese slab sugar
4 tablespoons of peanut oil
1 1/2 cup glutinous grain flour (150g)
1 cup boiling water

Roast black sesame seeds inside a non-stick pan over low heat, stirring constantly until very aromatic although not burned. Remove and let awesome. Grind in coffee grinder until fine. If using slab sugar, split up slab to small pieces with fingers, then pulse with mixer (I simply used my coffee grinder here) until powdered. Mix black sesame, sugar and peanut oil until it forms a paste. Increase the oil if required. Cover and refrigerate a minimum of 1/2 hour.

Mix the boiling water in to the glutinous grain flour. Once the mixture is awesome enough to the touch, knead the dough until it comes down from the sides from the bowl and it is soft and incredibly slightly sticky. Increase the warm water (carefully!) if too dry and much more grain flour if too wet. Separate the dough in 2 and roll each half right into a log. Slice each sign in to 14 equal pieces then cover dough having a towel to help keep from becoming dry. Taking a bit of dough, roll to some ball then flatten to approximately 2" circle. Scoop on 1/2 teaspoon of filling and thoroughly close-up the dough round the filling by pinching, then lightly roll the tong yuan right into a round shape. (See our Making of the Tong Yuan publish for more information and photos! )

Boil enough water to pay for tong yuan by 1". When water is steamed add tong yuan and stir immediately to avoid sticking with the pot bottom. (Prepare only as much as you'll eat immediately.) Prepare in a medium heat before the tong yuan all float towards the water's surface, lower heat to some simmer then prepare for just two more minutes. Make use of a sieve to softly scoop the tong yuan right into a round bowl. Incorperate your Sweet Ginger root Soup (see recipe below) and serve hot. Yummy, yummy, yummy!

Freeze all tong yuan that you're not eating immediately. They'll keep for any lengthy amount of time in freezer. To prepare frozen tong yuan, boil water adding tong yuan. Stir immediately to avoid sticking with pot. Prepare at medium heat for 8 minutes. (When tong yuan float to come to light, reduce heat to some simmer.) Remove from water having a sieve and serve hot with Sweet Ginger root Soup.

Sweet Ginger root Soup Recipe
(makes enough for approximately 6 servings)

10-15 slices ginger root (the greater the spicier)
6 tablespoons of brown sugar or 3/4 slab of chinese slab sugar
3 cups water

Boil water in small pot. Add ginger root and sugar and prepare in a simmer for five minutes. Soup should taste spicy and sweet. Adjust with the addition of ginger root or sugar to taste.

Pour enough into bowls to simply cover tong yuan and serve hot. Enjoy!

More Chinese Year treats in the Hong Kong Cookery:

Stir Fried Nian Gao Grain Cakes

Making of the Tong Yuan

Potsticker Pork Dumplings

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