Ingredients:
\nGinger Syrup:
\n 1 cup(213 grams) light brown sugar
\n 1 (3-inch) piece ginger (about 40 grams), sliced
\nFilling & Dough:
\n 1\/2 cup(50 grams) packed toasted black sesame powder
\n 3 tablespoons(48 grams) tahini or black sesame paste
\n 1 tablespoonplus 1\u00bd teaspoons granulated sugar
\n 1 pinchkosher salt
\n 1 1\/2 cups(275 grams) Mochiko sweet rice flour
\n 3\/4 cup(177 milliliters) boiling water, plus more as needed<\/p>\n
Directions: <\/p>\n
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.
\nIn 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.
\nPlace 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\u2014it 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\u2019s best to work fast and keep it covered with a damp cloth or paper towel at all times.
\nPortion 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.
\nWorking 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.
\nUsing 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\u2019d roll a Parker House Roll) and set aside. Repeat with the remaining filling and dough.
\nBring 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).
\nSpoon some syrup into 2 or 3 bowls, along with the dumplings. Leave the ginger behind in the pot. Serve hot.
\nDo 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\u2019ve cooked them. The cooked dough becomes a firmer and even unpleasant texture when reheated.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 1\u00bd teaspoons granulated sugar 1 pinchkosher salt 1 1\/2 cups(275 grams) Mochiko sweet rice flour 3\/4 cup(177… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-1469","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1469","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1469"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1469\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1469"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1469"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1469"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}