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Chinese Yuan Xiao Dumplings #DumplingsWorldwide



Chinese dumplings are a popular treat during the Chinese New Year season. Sticky rice (glutinous rice) flour and black sesame powder are available at Asian markets. If you can't find the black sesame powder, just grind black sesame seeds in a food processor. Try this recipe with your ideas comes first.

Ingredients:

• 4 1/2 cups (500 g) sticky rice flour
• 7oz. (200 g) butter
• 7 oz (200 g) black sesame powder
• 8 oz (250 g) sugar
• 1 tsp wine
• Water, as needed

Procedures:

1. Mix the butter with sesame powder, sugar, and wine. (You need to heat the mixture a little bit). Make into small balls, using approximately 1 level teaspoon each and rolling into small balls with your hands.

2. Place the glutinous rice flour in a large mixing bowl. Add the water, a small amount at a time, working and shaping the dough until it has a texture similar to play-dough – not too soft but smooth and easy to manipulate. (Note: Glutinous rice flour can be a bit tricky to work with – at first it looks too dry and the next thing you know the dough is sticking to your hands because you’ve added too much water. If that happens, add a bit more glutinous rice flour. On the other hand, if the dough is too dry, add more water, a small amount at a time).

3. Pinch off a piece of dough approximately the size of a golf ball. Roll the dough into a ball. Use your thumb to make a deep indentation in the dough, place a sesame ball into the hole and close it up. It is important to make sure the sesame ball is completely covered with the dough. Continue with the remainder of the dough.

4. Cook the dumplings in boiled water. Make sure to keep stirring in one direction while cooking. When they float on the water, continue to boil for about one minute using less heat.

Note: The amount of water needed can vary quite a bit depending on the humidity level where you live and the age of the flour.



17 comments:

  1. Siomaui ito , di ba bro? Nevertheless, I good dish to have this Christmas

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  2. My family loves eating dumplings. I'll try this recipe one of these days.

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  3. I always wanted to try to make dumplings as it's what i like when i was in the phils... a good snacks and making your own would give you more access on eating more dumplings as much as you can and when you want.

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  4. oh, i love dumplings, used to make often, but now, laziness to make dumplings strike, that i just buy :( though nothing can beat home made dumplings!!

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  5. Yahooo! thanks for sharing the recipe :) My family's fav (except me) kaya na pressure ako alamin ang recipe kc lagi nilang request :)

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  6. What's the difference between an ordinary dumpling and Yuan Xiao dumplings? :D

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  7. Hmmm, you got me drooling there! I love dumplings.. thanks for sharing the recipe too!

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  8. I love dumplings too. I sometimes do this if I have the luxury of time.

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  9. I made some dumpling once and hubby loves it, thanks for reminding, I might make that tonight!

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  10. The dumplings looks delish. I always have these if we eat in a Chinese buffet. Thank you for the recipe, greatly appreciate. I will try to make it one day :-)

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  11. Ahhhh I love dumplings! Crossing my fingers that I can pull this off. Thanks for the recipe.

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  12. Cool! I and a friend have just chatted last night planning to make Dumplings for an upcoming party that we'll attend. This will definitely be bookmarked! :) Thanks!

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  13. I am the only in our family who eats dumplings even though my hubby is half chinese! so ironic eh? I love pork dumplings and we can't have shrimp because hubby is allergic to seafood.

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  14. can we add meat (pork or shrimp) into the rice flour to add as flavors? i wanna do some on weekend. i still have siomai on the freezer - that's the closest to dumplings that i can do :)

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  15. This is similar to what the Filipinos call as siomai, which is a favorite. Thank you for this recipe. Iba talaga kapag ikaw ang may gawa at hindi galing sa restaurant.

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  16. I got confused here as I'm used to Yuan xiao dumplings as similar to our palitaw and the Japanese mochi, also Jiaozi differs from them as the latter normally has meat inside...alright, these are clearly tangyuan. :)

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  17. Never had a single dumpling in my life. But, this looks good. Should try one soon.

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