Sweet Peanut Dumplings with Ginger Syrup 薑汁糖水花生湯圓 Recipe
I’m suuuuuper excited!! Mr. H and I are leaving tomorrow on a short trip to Victoria to celebrate our 10 year anniversary! It’s our “dating” anniversary and we still celebrate it because I just couldn’t bear starting the count from year 1 again after we got married, so
we I shamelessly celebrate both. Yes, I am greedy like that.
I still remember the day I met him, years before we even started dating. He cracked a joke, I laughed. And I think he’s put a smile on my face every time I’ve seen him since. He’s the only one that’s been able to do that, but I don’t think he really knows it. And although sometimes I tell him he’s not funny anymore, I really do think he is.
This year, our anniversary lands on the same day as Chinese New Year and a day before the new “Family Day” holiday, so I am leaving you with a recipe for a popular Chinese dessert, sweet peanut dumplings served in ginger syrup. These sweet little dumplings symbolizes being together with loved ones because of their circular shape and are often on the menu for special Chinese occasions where families gather, like Chinese New Years’ Eve dinner.
When you bite through the mochi-like soft and chewy outer shell, you get a buttery and half-melted peanut filling center. They take some practice to get right when you first start making them, but they are definitely doable at home. By the way, don’t be fooled by the ingredient glutinous rice flour, it’s gluten free! You can also make a large batch and freeze them for a quick dessert on demand!
p.s. I’m planning a little surprise for Mr. H on our trip, I’ll post about it when we get back just in case he’s reading now!
p.p.s. Expect some reviews of restaurants in Victoria! Hey, a foodie celebrating anniversary is still a foodie!
Adapted from Rasa Malaysia
Symbolizing togetherness: a Chinese dessert with soft, chewy outer shell and a buttery, half-melted peanut filling center!
- 85g Peanuts, skinless and finely ground in a food processor
- 3 1/2 tbsp Sugar
- 4 1/2 (53g) Smooth Peanut Butter
- 300g Glutinous Rice Flour
- 3/4 cup Water
- 4oz Ginger, peeled, sliced and lightly pounded
- 5 cups Water
- 1 cup (200g) Sugar
- 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.
- 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 three 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Divide ginger syrup into 4 bowls. Remove the cooked dumplings with a slotted spoon and place into the bowls to serve.
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!