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1. In a bowl, mix ground peanuts, sugar and peanut butter together until well incorporated. The texture should be slightly crumbly but will stay together if you press it together.
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2. With a spoon, divide the peanut mixture into 8 portions (see below). Scoop one portion out and roughly shape it into a small log, then divide into 3 pieces and roll each into a ball. Make sure to press tightly when you are rolling them into the balls so they do not fall apart easily later on. Repeat until you have 24 balls.
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3. In another bowl, mix the glutinous flour and water together. Stir until thoroughly incorporated, reaching a thick, sticky consistency. You should be able to roll a piece in a ball without it sticking to your hand too much.
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4. Divide the flour into 24 balls. The easiest way is to dump it onto a piece of parchment paper and cut it half with a knife, then each half further into halves, until you have 24 pieces.
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5. Flatten each piece of glutinous dough in your palm and place a peanut ball in the centre. Gently wrap the dough around the peanut filling and then roll into a ball. Repeat until all 24 balls are rolled and set aside, leaving room between each dumpling.
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6. Begin making the ginger syrup by adding ginger, water and sugar to a saucepan. Bring to a boil over high heat, then simmer on medium heat for 15 minutes, until syrup has reduced a little.
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7. Meanwhile, bring another pot of water to a rolling boil and drop the dumplings in to cook. Gently stir occasionally so they are not sticking to the bottom of the pot. The dumplings are done when they float.
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8. Divide ginger syrup into 4 bowls. Remove the cooked dumplings with a slotted spoon and place into the bowls to serve.
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Note:
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To freeze dumplings, after step 5, place the dumplings (leave room between each dumpling) on a parchment-lined baking sheet and place into the freezer for at least one hour before placing them into a freezer bag to freeze. To cook from frozen, just boil as you would when they are fresh, they are done when they float!
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Adapted from Rasa Malaysia.
