Saturday, November 16, 2013

Peanut Butter Swirl Sweet Dumplings with Gingery Broth

I love these kiwi sisters' (Amy and Julie's) youtube channel featuring videos of traditional and not-so traditional (Soy flavoured caramel sauce - yum!) Chinese food. You should definitely check them out! They made these tong yuen which are chinese sweet dumplings made with sweet rice flour, they filled theirs with red bean paste, and used coconut milk as the "broth" component. We just had to try these, they were too cute to pass up!

Jenn and I both have major sweet tooths, it's actually a problem. But we try to limit ourselves to one treat per day. Unless there's chocolate involved, that's a whole other food group...anyways these adorable little sweet dumplings are perfect if you want a dessert but not something too rich or loaded with heavy ingredients.

I chose to fill them with peanut butter/crushed coconut/sugar mixed instead of red bean paste:




I started rolling these little guys with the pb in the centre but the pb would keep breaking through the dough! That being said, they actually look kind of cool swirled, so they're swirled dumplings now. :)




Mix together in a medium bowl until it forms a dough (may need to use hands).



Peanut Filling:
1/3 cup peanut butter
1 tbsp evaporated cane juice
Pinch of salt
Handful coconut flakes

Dumpling Dough:
1 cup sweet rice flour
1/2 cup cold water
1 tbsp evaporated cane juice

Gingery Broth:
6-8 slices of ginger
2 1/2 cups water
2 tbsp evaporated cane juice


Combine filling ingredients, set aside.
Combine ingredients for dough, may have to use hands. Break off a piece of dough, make a patty, spoon a little amount of pb filling (1/2 tsp or so!)
Bring water and ginger to a boil, turn to simmer, add evaporated cane juice. Add dumplings and cook until they float to the top. Serve in a bowl with ginger broth.

stacked dumplings sans broth



pour it in! This broth is a little cloudy because I realized I didn't peel the ginger, if you want a more crystal clear broth, peel that ginger before you put it in the water. :)






Guys, this is hands down my favourite recipe I've ever made for this blog. Please do yourself a favour and make these! They were a delight to make and an even bigger delight to eat! I absolutely loved the texture of the glutinous rice dough and peanut and ginger are own of my favourite combos. I definitely will make these again maybe I'll try the red bean paste as a filling next time! Thank you Julie and Amy yet again for inspiring us! :) We are so on this dumpling train.

Yum yum yummy!

4 comments:

  1. Oh my lord, heaven!! Red bean desserts make me swoon, and peanut butter in anything makes me giddy. So much goodness.

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    1. thanks! oh gosh yes :) peanut butter desserts are a definite green light for us too! ;)

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  2. We have something similar in Indonesia called wedang ronde! A ginger, lemongrass drink/soup base with peanut delight dumplings, roasted peanuts, and jellies floating in it. The most delicious treat I have found thus far. Thanks for the recipe!

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    1. oh wow that sounds delicious! Lemongrass would be amazing as a broth. :)

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