Black sesame dumplings

By Sonia Wong
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Tender chewy glutinous rice dough encased in a rich, oozy sweetened black sesame filling. Served in a light ginger broth, it is heaven in every bite! 

YIELDS
22
 TO
24 DUMPLINGS

Ingredients

Black Sesame Filling

  • 1 cup (75g) black sesame seeds
  • 1/2 cup (115g) caster sugar aka superfine sugar
  • 5 tablespoons (70g) salted butter or unsalted butter with a pinch of sea salt
  • 1 tablespoon (15ml) hot water

Dumplings

  • 1 cup (170g) glutinous rice flour, more as needed
  • 2/3 cup (160 ml) warm water

Ginger Broth

  • 4 cups water
  • 50 g ginger slices, from a 2-3" knob
  • 4 tablespoons (50g) dark brown sugar

Directions

Dumplings 

  1. Dry-toast black sesame seeds in a skillet over medium-low heat. No oil is needed. Simply stir them around for five minutes or until nutty and fragrant, being careful not to scorch them. 
  2. Transfer to a bowl to cool fully.
  3. In a small blender or a small food processor, pulse toasted sesame seeds until pulverized into a consistency of fine, slightly damp sand. Add sugar and pulse until well mixed. Add butter. Pulse repeatedly to incorporate. Add hot water and pulse again until homogenous. 
  4. Scrape into a bowl and place in freezer for 15 minutes or until mixture is firm yet still soft enough to scoop out and roll into 10g balls (two teaspoons each). Place rolled balls on a parchment-lined tray and freeze for one hour up to overnight. This step ensures the filling is very firm and much easier (and less messy!) to handle when forming the dumplings.
  5. While filling balls chill, mix glutinous rice flour with water. Knead into a smooth, pliable dough. Wrap well to prevent drying out and rest for 20 minutes.

Ginger Broth 

  1. Bring the water to a boil in a pot. Add ginger slices. Simmer 20 minutes. 
  2. Add dark brown sugar.  Taste and add more as needed. The broth should only be mildly sweet to compliment the sweet glutinous dumplings. Discard ginger slices and keep warm.

Assemble Dumpings 

  1. When the dough has rested, roll into 1” rope and cut into 12g pieces. It should make 22-24 pieces. Keep them well covered to prevent drying out.
  2. To form a dumpling, use your thumb to press a deep dimple in the center of the dough ball. Place filling ball inside dimple. While holding the filling ball in place with a thumb, use the thumb and index finger of the other hand (in the shape as if making the “okay” hand sign) to bring the dough up and around the filling ball, nudging and stretching gently up and around to fully seal at the top. Check for any holes where the filling is showing through and push dough over to cover. Use palms to roll the dumpling smooth and round. 
  3. Then, set the finished dumplings on a clean, parchment-lined tray. Drape a kitchen towel over the finished dumplings while you work. Once they are done, cook or freeze right away. Leaving them out too long on the counter may result in cracks in the dough, which will lead to breakage and leakage during cooking.

To Cook and Serve 

  1. To cook right away, bring the pot of water to a boil. 
  2. Using a slotted spoon or long-handled colander, gently lower dumplings into the water. Adjust the temperature to maintain a constant boil (but not an aggressive boil) as we want to allow them to cook through and the sugar in the filling to dissolve well. Stir gently to prevent sticking. 
  3. Once dumplings float to the top, cook 30 seconds more. Serve in warm ginger broth. Enjoy! 

TIP: To freeze, arrange dumplings on a tray, not touching, and place in the freezer for one hour or until very firm. Transfer to a ziptop bag with air pushed out. Freeze for up to a month. To cook from frozen, follow the steps for cooking right away – it will simply take longer to float to the top.

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