Ingredients:
Ginger Syrup:
1 cup(213 grams) light brown sugar
1 (3-inch) piece ginger (about 40 grams), sliced
Filling & Dough:
1/2 cup(50 grams) packed toasted black sesame powder
3 tablespoons(48 grams) tahini or black sesame paste
1 tablespoonplus 1½ teaspoons granulated sugar
1 pinchkosher salt
1 1/2 cups(275 grams) Mochiko sweet rice flour
3/4 cup(177 milliliters) boiling water, plus more as needed
Directions:
In a small pot, bring 6 cups of water to a boil. Add the brown sugar, whisking to dissolve, then add the ginger. Reduce the heat to medium-low, bring to a very low simmer, and cover the pot. Let simmer while you make the dumplings.
In a food processor, pulse the sesame powder with the sugar and salt until finely ground. Add the tahini and pulse just until it comes together. Transfer to a small bowl, cover with a damp towel, and set aside.
Place the flour in a medium bowl. Pour the boiling water over and incorporate with a rubber spatula. Let cool slightly. Knead the dough with your hands—it will look and feel dry at first, but keep kneading until it comes together. Form a smooth ball, return to the bowl, and cover with a damp towel. This dough dries out very quickly, and while you can revive it by massaging it with a bit more water, it’s best to work fast and keep it covered with a damp cloth or paper towel at all times.
Portion out the dough into 30-gram pieces. Roll each into a ball, return to the bowl, and cover again with the damp towel. Keep a bowl of water to dip your hands into and a damp towel next to you while you work.
Working one at a time to prevent the dough from drying out, gently press the dough to flatten into a circle around 3 inches wide. If the dough feels dry or stiff, dip your hands into the bowl of water and massage the dough until it feels hydrated again.
Using a 1-teaspoon measuring spoon, scoop some of the sesame filling into the center of the dough, then gently pull the sides together to enclose. Roll into a ball (just as you’d roll a Parker House Roll) and set aside. Repeat with the remaining filling and dough.
Bring the ginger syrup to a healthy simmer, then gently plop the dumplings in one at a time. Cook for about 10 minutes, until they float and the dough looks slightly translucent. The filling should be hot (cut one open to see).
Spoon some syrup into 2 or 3 bowls, along with the dumplings. Leave the ginger behind in the pot. Serve hot.
Do Ahead: Once formed, the dumplings can be frozen for up to 3 months. To freeze, arrange them flat on a sheet tray. Once frozen, store in a zip-top bag or airtight container. Any extra filling can be refrigerated for up to 2 weeks or frozen for up to 3 months. I do not recommend keeping the tang yuan in the fridge after you’ve cooked them. The cooked dough becomes a firmer and even unpleasant texture when reheated.