So, the winter solstice rolled around again. Felt like doing something traditional, you know? Decided I’d try my hand at making some sweet dumplings, those tangyuan things. It’s been a while.
Getting Started
First step was checking the pantry. Found the glutinous rice flour, thankfully. Still had some black sesame seeds and peanuts too, good stuff. Didn’t want anything too complicated. Sometimes simple is best, right?
I grabbed a big bowl for the dough. You need room to work, otherwise flour gets everywhere. Learned that the hard way before. Poured in a good amount of the flour. Then, the water. Heard warm water is better, makes the dough softer. So I warmed some up, not too hot.
Making the Dough and Filling
Started adding the water bit by bit. Didn’t want to dump it all in at once and get soup. Mixed it with chopsticks first, then got my hands dirty. Kneaded it for a bit. It felt sticky at first, then it started coming together into a smooth-ish ball. Left it covered to rest while I sorted the filling.
For the filling, I decided on two types. Why not? Had the stuff.
- Black Sesame: Toasted the seeds in a dry pan first. You gotta watch them, they burn fast. Then ground them up. Didn’t have a fancy grinder, just used the small blender attachment. Mixed the powder with sugar. Some folks add lard, makes it richer. I added just a tiny bit.
- Peanut: Same deal. Toasted the peanuts, rubbed the skins off – that part’s annoying. Crushed them up, not too fine, wanted some texture. Mixed with sugar.
Making fillings from scratch takes time, yeah. Could buy it pre-made. But doing it myself feels more… involved? Guess I just like the process.
Putting It All Together
Okay, back to the dough. Pinched off small pieces. Rolled each piece into a little ball, then flattened it into a disc in my palm. Spooned a small bit of filling in the center. This is the tricky part. You gotta carefully close the dough around the filling, pinching it shut. Then gently roll it between your palms until it’s round. Made some with sesame, some with peanut.
They weren’t all perfectly round. Some looked a bit lumpy. Honestly? Doesn’t matter much. They still taste good.
Cooking and Eating
Got a big pot of water boiling. Gently dropped the tangyuan in. Gave it a soft stir so they didn’t stick to the bottom. Waited for them to float to the top. That’s how you know they’re pretty much cooked. Let them bob around for another minute or two just to be sure the inside was cooked through.
While they cooked, I made a quick ginger syrup. Just water, sliced ginger, and some brown sugar simmered for a bit. Simple.
Scooped the cooked tangyuan out with a slotted spoon. Put them into bowls, then ladled some of that warm ginger syrup over them. The smell was nice and comforting.
Sat down and ate them right away. Warm, chewy, sweet. The black sesame filling oozed out a bit. The peanut one had a nice crunch. Felt good, you know? Making something with your own hands for the solstice. It’s not fancy restaurant stuff, just simple home cooking. But it felt right. Took a bit of effort, sure, but worth it I think.
