Dumplings in Fragrant Syrup

Dec 21 marks the date for the Winter Solstice Festival, also known as the Dongzhi festival.

Tangyuans (glutinous rice balls) are traditionally made on this day to symbolize “togetherness”. It is served as a dessert that can be made with assorted flavours.

So, here is the recipe for dumplings in fragrant syrup.

Print Recipe

• CourseDessert
• CuisineChinese

Servings

2

Servings 2

Print Recipe CourseDessert CuisineChinese Servings 2 Servings 2

Ingredients

For the dough:

• 200g glutinous rice flour
• 20g wheat starchtang flour
• 20g tapioca flour
• 180ml wateror just enough

For the filling:

• 2tbsp roasted peanutscrushed
• 1tbsp toasted sesame seeds
• 1tbsp caster sugar
• 1–2tbsp softened butter
• ½tsp fine salt

For the Chrysanthemum syrup:

• 400ml water
• 80g dried chrysanthemum
• 1tbsp goji berrieskei chi
• 120g honey
• 30g caster sugar
• 1tsp salt

Servings:

Units:MetricUS Imperial

Instructions

For the dough:

1. Combine the flours in a mixing bowl.
2. Gradually add enough water to knead into a soft and smooth dough. Set aside for 10 minutes.

For the filling:

1. In a small bowl, combine all the ingredients and mix well. Chill for 30 minutes, or until firm.
2. Shape into little balls using 1/2 teaspoonfuls of filling. Keep chilled.

To make dumplings:

1. Divide dough into 25g portions using a scale.
2. Flatten each portion and place a ball of filling in the centre. Wrap the dough around the filling and shape into a round dumpling.

To cook dumplings:

1. Bring half a pot of water to boil and cook dumplings until they float.
2. Remove the dumplings with a slotted ladle and soak them in ice-cold water to stop the cooking.

To prepare syrup:

1. Bring water and dried chrysanthemum to boil and simmer for 3-4 minutes.
2. Remove the flowers and add in goji berries, honey, sugar and salt.

To serve:

1. Serve the dumplings in individual bowls with the syrup.

Tags: Amy Beh, Cook's Nook, dumplings, Fragrant Syrup, Tang yuan, Winter Solstice Festival