Today we will be making sweet glutinous rice dumpling balls. It is known as Tang Yuan in Chinese and is the must have dish on every Chinese lantern festival. Leave a comment in our facebook page if you know why these are eaten on the Chinese lantern festival and we will be selecting the winning answer for a shout out in the next video.
Okay moving on to the recipe, today we will be making two different fillings and I will be demonstrating the unique wrapping technique used for this dessert.
First we will be making the sesame seed filling.
Toast 1/2 cup of black sesame seeds and 1/4 cup of peanuts. let them cool then pulse them in a blender until they are powder like. make sure they are chilled before blending so they don't stick together
Place the powder in a bowl and add in糖3汤匙(3 tbsp sugar)固态猪油1.5汤匙(Lard 1.5 tbsp)盐1/8茶匙(1/8 tsp salt). use solid lard here. mix well and divide the filling to 16 balls and let them freeze for an hour in the freezer. in order to keep the balls nicely shaped, do this step as quick as possible so the lard don't melt
Now we will make the the dough by mixing 1 cup glutinous rice flour, which is about 250ml with 1/2 cup of water in a bowl
mix into dough form. it should be a rather dry texture that doesn't stick to your hand when kneading. adjust slightly by adding in more water or powder. remove about 8-10 grams of the dough and cook them in a pot of boiled water until they float up. now mix the cooked dough with the raw dough. this is the trick to getting the perfectly soft and doughy wrap. this will make sure the fillings don't leak when cooking. careful not to add too much of the cooked dough, or it be too soft to manage.
Knead the dough once again and divide it in to 16 equal pieces cover them with a wet paper towel to keep it moist
Remove the frozen sesame filling form the freezer, they should be solid hard at this point
Roll each of the dough pieces into a round ball and make a deep indentation with your thumb and with a swirling pulling motion, create a mini well. add in the filling and gently pull the remaining dough upwards to fully wrap it around. round it off with a final roll and place them on a floured surface
Cook these delicious sweet dumpling balls. let the water come to a strong boil first before putting them in to prevent them from sticking. turn the heat down to medium and cook until they float to the surface, cook for another 1 minute and it's ready! it's important to not cook them with high heat to prevent the filling from leaking. and we are finished!
These sweet rice balls are super delicious but be careful not to burn yourself because the filling is extremely hot when they first come out.
Here's is another one of my favorite filling using fresh ground meat. mix the ingredients shown on the screen together in a bowl in one direction, stir until all the chicken broth is fully absorbed into the meat. you will see the meat gaining a bit of stickiness when it's ready. this dish taste the best when you season strongly so try to stick with the seasoning listed.
Now the filling is done, once again separate it into 16 parts and freeze to make the wrapping process easier. you can wrap it the way it is if you are experienced.
As with before wrap the filling into the same dough. when cooking, cook for an additional 3 minutes than the sweet version and another extra 2 minutes if you choose to freeze the filling.