Peanut Dumplings (Tang Yuan)

To make peanut dumpling filling

• 1/2 cup peanut
• 1/2 cup smooth peanut butter
• 2 tbsp. sugar
• 3 tbsp. butter or lard (for vegan readers, you can use coconut oil)

Heat a pan over slow fire and spread peanuts. Shake the pan occasionally and toast until the peanuts turns slightly golden (not darkly browned, otherwise the filling turns bitter). Remove the skins if there is only. Then ground the peanut with a food processor with sugar. Then melt the butter over a small pot.

Mix peanut butter, ground peanut and butter well. You can adjust the texture of the filling by adjusting the amount of butter or lard used in the filling. When mixed well, cover and transfer to fridge for around 1 hour until the filling become hardened. You can prepare this in the previous day.

To make the dumpling wrappers

In a large bowl with glutinous rice flour, slowly stir the warm water in. Cover and rest for 2-3 minutes, then work it into round dough. If the dough is too sticky, add extra 1 tablespoon of flour each time and make sure the dough is well shaped. Cover with a wet cloth so it will be drying out.

Divide the dough into halves and each halves into another 16 portions. Remember to cover all of your small dough pieces with wet cloth. Take one portion out, re-knead slightly and then shape the round ball into a bowl, fill around 1 tablespoon of filling in center and seal by pressing the opening together.

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Peanut Dumplings (Tang Yuan)

Prep Time

15 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 45 mins

 

Course:

staple

Cuisine:

Chinese

Keyword:

peanuts, Tang yuan

Servings: 32 making 32 middle size tang yuan

Calories: 90 kcal

Author: Elaine

Ingredients

Peanut filling

• 1/2
  cup
  peanut
• 1/2
  cup
  smooth peanut butter
• 2
  tbsp.
  sugar
• 3
  tbsp.
  butter or lard
  , for vegan readers, you can use coconut oil

Wrapper (for 32 middle size tang yuan, you can make a smaller batch)

• 2
  cup
  sticky rice flour
  , around 250g
• 1
  cup
  warm water

Instructions

Peanut butter filling

1. Heat a pan over slow fire and spread peanuts. Shake the pan occasionally and toast until the peanuts turns slightly golden (not darkly browned, otherwise the filling turns bitter). Remove the skins if there is only. Then ground the peanut with a food processor with sugar.
2. Then melt the butter over a small pot.
3. Mix peanut butter, ground peanut and butter well. You can adjust the texture of the filling by adjusting the amount of butter or lard used in the filling.
4. When mixed well, cover and transfer to fridge for around 1 hour until the filling become hardened. You can prepare this in the previous day.

Wrapper

1. In a large bowl with glutinous rice flour, slowly stir the warm water in. Cover and rest for 2-3 minutes, then work it into round dough. If the dough is too sticky, add extra 1 tablespoon of flour each time and make sure the dough is well shaped. Cover with a wet cloth so it will be drying out.
2. Divide the dough into halves and each halves into another 16 portions. Remember to cover all of your small dough pieces with wet cloth. Take one portion out, re-knead slightly and then shape the round ball into a bowl, fill around 1 tablespoon of filling in center and seal by pressing the opening together.

How to cook

1. Bring enough water to a boil in a large pot and then add the peanut dumplings in. Continue cooking for 2-3 minutes over medium fire after the dumplings float on the surface.
2. Transfer the dumplings to serving bowls with enough water to cover. You can use the water for boiling the peanut dumplings, a green tea broth, a ginger syrup or osmanthus syrup broth.
3. Serve warm!

Recipe Notes

The Nutrition Facts is based on each single Tangyuan.

Nutrition Facts

Peanut Dumplings (Tang Yuan)

Amount Per Serving

Calories 90
Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 2mg1%

Sodium 33mg1%

Potassium 52mg1%

Carbohydrates 12g4%

Sugar 1g1%

Protein 2g4%

Vitamin A 35IU1%

Calcium 5mg1%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.