Tangyuan with Red Bean Paste and Black Sesame Seeds

Black Sesame Filling Ingredients (6 tangyuan) - 2 tbsp black sesame seeds or 2 tbsp black sesame powder - 1.5 to 2 tbsp sugar - 1 tbsp water - 2 tbsp lard or butter or margarine

Instructions Skip steps 1 to 3 if you are using black sesame powder. 1. Toast the sesame seeds in a small pan over medium-low heat, while stirring the sesame seeds to avoid burning. When the moisture evaporates from the seeds, you can smell the aroma. After 2 to 3 minutes, when the sesame seeds start to pop, remove them from the heat. 2. Transfer the seeds to a food processor or a pestle. Let them cool down before grinding. 3. Grind the sesame seeds until they turn to fine powder. 4. Mix well the sesame powder with 1.5 to 2 tbsp sugar, 1 tbsp water and 2 tbsp melted lard (or butter or margarine) to make a slightly running paste. Freezer the paste until solid at least for 30 minutes. 5. Make 6 small portions of the sesame paste. Shape 1/2 tbsp paste into round balls as quickly as possible (some of the sesame paste might melt in your hand). You can dust a little bit of flour on your hands before rolling. 6. Store them in the freezer for 1 hour before wrapping.

Red Bean Paste Filling Ingredient (6 tangyuan) - 3 tbsp ready-to-use red bean paste

Instructions 1. Dust a small plate with glutinous flour. 2. Make 6 small portions of the red bean paste. Line them up on the plate, and leave small gaps between each one. 3. Freeze red bean paste for 15 to 20 minutes. Roll them out into small round balls, 1/2 inch. Store them in the freezer for 1 hour before wrapping.

Dough Ingredients (12 tangyuan) - 1 cup of glutinous rice flour - 1/4 boiling hot water - 1/4 room temperature water

Instructions 1. Slowly pour 1/4 boiling water on glutinous rice flour in a mixing bowl, stirring flour mixture at the same time. Add 1/4 room temperate water in the mixing bowl. Knead the mixture into a smooth dough (a little damp but not sticky). Adjust the water and flour amount if necessary. Cover the mixing bowl with a damp towel and let the dough rest for 10 minutes (if you have time rest it for 30 minutes). 2. Make small round doughs, about 1 inch in diameter. Wrap tangyuan.

Store Extra Tangyuan 1. Dust a baking sheet with some flour. 2. Line up the freshly wrapped tangyuan. Leave small gaps between each one. 3. Put them in the freezer for 1 hr until they are frozen. 4. Remove them from the baking sheet and bag them in Ziploc bags. Store them in the freezer for up to one month.

Boil Tangyuan (5 to 6 pieces, 1 serving) 1. Add 2 to 3 cups of water in a soup pot. Bring water to a boil. 2. Add tangyuan one by one in the water. Stir gently with the back of a spoon immediately so they do not stick to the pot. 3. Once the water is boiling again, turn the heat to medium-low. 4. Add 1/4 cup of cold water to the pot and let it simmer uncovered. When the pot reaches its third boil, and add another 1/4 cup of cold water. 5. When the tangyuan are floating, turn up the heat and quickly bring the water to a fourth boil again. Then turn off the heat. Use a spoon to gently fish them out of the cooking water. 6. Serve hot with some cooking water.

Note: If the dumplings are frozen, do not thaw them before cooking. Add more water and cooking time accordingly.