Black Sesame Dumplings

Black Sesame Fillings  ( Serve 2 )

Dumplings Skin

  • 50 g Glutinous Flour
  • 1/4 tsp Rice Flour
  • 5 tbsp Warm Water

Preparation 

1. Combine grind black sesame, caster sugar, honey and oil. Mix well. Pan fried over low heat and keep stirring for 1 ~ 2 minutes until all sugar dissolved.  Remove from heat, divided into 10, roll to a ball shape, set aside

2. In a mixing bowl, combine glutinous flour and rice flour, mixed well. Add water gradually until the dough is smooth and won’t stick hand and bowl. Divided it to 10 and roll to a ball.

3. To wrap the dumplings, take a dumpling skin and put a ball of filling into the centre of the skin. Then fold the skin over and press together until all the air pockets are pushed out. Connect both ends together to make a ball shape. Sprinkle some flour on the tray before you place the finished dumplings

4. Half-fill a large pot with water and bring to boil. When boiling, gently slide in the dumplings. When water returns to a boil, turn heat to a simmer and gently cook for 6-8 minutes. Cook dumplings until they float. Remove with slotted spoon and repeat with remaining dumplings

Tips

  • Dumplings taste best immediately after cooked. If you prepare it before meal, don’t cook the dumplings, cover it with wet towel to prevent drying out

More Sesame Recipies

15 thoughts on “Black Sesame Dumplings

  1. 肥丁你好,芝麻餡可否用現成有已磨好的芝麻粉代替,功夫便省略很多?還有如要做到流沙餡,配方是否加多些油?請指教謝謝

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