Peanut Tang Yuan Dumplings
Prep Time
Cooking Mode
4 cups water
½ cup dark brown sugar, lightly packed
1-in. piece ginger, peeled and sliced into rounds
2 tbsp dark brown sugar, lightly packed
1 tbsp unsalted butter, at room temperature
¼ cup Compliments Smooth Peanut Butter
2 tbsp unsweetened desiccated coconut
1 cup (250 mL) plus 2 tbsp (30 mL) glutinous rice flour, plus extra for kneading dough
½ cup hot kettle-boiled water
4 cups water
½ cup dark brown sugar, lightly packed
1-in. piece ginger, peeled and sliced into rounds
2 tbsp dark brown sugar, lightly packed
1 tbsp unsalted butter, at room temperature
¼ cup Compliments Smooth Peanut Butter
2 tbsp unsweetened desiccated coconut
1 cup (250 mL) plus 2 tbsp (30 mL) glutinous rice flour, plus extra for kneading dough
½ cup hot kettle-boiled water
Directions
1To prepare the soup: In a medium saucepan, combine water, brown sugar, and ginger. Bring to a full boil over high heat, stirring occasionally to dissolve sugar. Remove from heat, cover and set aside.
2To prepare the filling: In a small bowl, mix the brown sugar with the butter until smooth. Stir in the peanut butter until it is fully combined. Stir in the coconut. Freeze until mixture can easily be rolled into balls, approximately 30 mins.
3Scoop 1 tsp (5 mL) portions of filling and roll into 12 smooth balls. Arrange on a parchment-lined plate or tray. Freeze until firm, 30 mins.
4While filling freezes, prepare the dough: In a large bowl, add flour. Slowly drizzle over the hot kettle-boiled water, stirring with a fork, until mixture is fully combined (dough will be coarse and crumbly). Cover with plastic wrap and let stand for 20 mins.
5Boil a large pot of water. Lightly flour the work surface with glutinous rice flour.
6Knead the dough in the bowl until it is fully combined, then transfer it to the work surface and continue to knead, adding extra flour if the dough sticks, until it is very smooth and elastic. Roll the dough into an even log, then cut into 12 equal pieces.
7Remove the filling from the freezer.
8Working with one piece of dough at a time, flatten it into a round circle large enough to contain the filling. Place a portion of the filling in the centre of each round. Gather the sides around the filling to completely enclose it. Pinch the seams all together at the top to fully seal, then roll into a smooth ball. Set finished dumpling on a plate and repeat with the remaining dough and filling.
9Boil the dumplings, gently stirring occasionally, until they float to the top of the water, 2-3 minutes. Continue cooking for 1 more minute. Using a slotted spoon, remove the dumplings to a large bowl of cold water.
10Rewarm soup over medium heat, then add dumplings. Cook until warmed through, 1-2 mins. Divide the dumplings and soup among the bowls. Serve immediately.
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Personal Note
Personal Note
