Ingredients

Method

Combine glutinous rice flour with warm water in a mixing bowl. Knead until it forms a smooth and pliable dough. If the dough is too dry, add a little more water; if too sticky, add some flour. Let it rest for 30 minutes.

Prepare the filling by mixing ground black sesame seeds, sugar, and softened unsalted butter in a bowl until well combined.

Divide the rested dough into 20 equal portions. Dust your hands and work surface lightly with glutinous rice flour.

Take one portion of the dough, flatten it in your palm to form a small circle. Place about a teaspoon of the filling in the center.

Gently bring the edges of the dough together and pinch to seal. Roll it between your palms to form a smooth ball. Repeat with all dough portions.

Make the ginger syrup by boiling water in a pot, adding sugar and slices of ginger. Reduce to a simmer while you cook the dumplings.

Bring a separate pot of water to a boil. Carefully drop the dumplings into the boiling water. Cook until they float to the top and continue boiling for an additional minute.

Using a slotted spoon, transfer the cooked dumplings into the simmering ginger syrup. Let them steep for a few minutes before serving.

Serve the Tang Yuan warm in individual bowls, making sure to spoon over some of the ginger syrup. Enjoy the comforting sweetness and warmth from each bite!