Zhima Tangyuan (Black Sesame Dumplings)

1. 1

   <To prepare the ginger soup>Rinse the skin of the ginger well, then roughly chop it up.

2. 2

   Put the water and the soft light brown sugar in a pot, then simmer for 20 minutes over medium heat.

3. 3

   Add a pinch of nutmeg.

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   After 2-3 minutes, strain the mixture through a fine strainer.

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   Put the strained soup back into the pot.

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   <To prepare the sweet sesame paste>Put the sesame seeds, soft light brown sugar, and lard into a bowl.

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   Mix the sugar and sesame seeds first, then mix in the lard.

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   The lard should gradually soften, bringing the mixture together.

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   This is how the mixture should look.

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    Cover the bowl with plastic wrap, and chill it for an hour in the fridge.

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    <To prepare the dumplings> In a separate bowl, mix together the dry ingredients and sugar.

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    Add water and mix until the dough comes together.

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    Now add the lard (adjust the amount of water according to the type of flour)

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    When the dough becomes glossy, roll it out into a log.

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    Divide it into twelve equal portions.

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    Roll each portion into a ball.

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    Remove the hardened black sesame paste from the fridge.

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    Separate the paste into twelve equal portions, then roll into balls.

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    Press the dumpling dough between your thumb and index finger to stretch out the ball.

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    Don't use a rolling pin since it will stick.

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    Cover the ball of sesame paste with the flattened dough.

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    Pinch the seams, then flip it over.

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    Don't worry about the wrinkles; just lightly tap them with your finger to get rid of them.

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    Stretch the dough over the sesame paste, and seal the seams.

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    The professional method is to fold the dough over evenly, but I'm no professional.

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    It looks pretty nice, doesn't it?

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    Now, boil these dumplings for 3 minutes in a generous amount of hot water.

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    The dumpling on the left has been boiled.

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    It appears more translucent compared to the one on the right.

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    The black sesame paste is slightly visible.

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    Heat the ginger soup, then add the boiled dumplings.

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    Dish 'em up, then serve!

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    Enjoy them while they're hot!

* Per serving · 4 servings · Values may vary.