Zhīma Tāngyuán Black Sesame Dumplings

Zhīma Tāngyuán Black Sesame Dumplings

It's much healthier and easier to prepare than fried sesame dumplings If you have any leftover filling, wrap it up with gyoza skins and it'll be delicious! Take a bite, and they'll melt in your mouth! Enjoy them while they're still warm.

Ingredients: 20 to 25 dumplings

Roasted black sesame seeds
30 g
Black sesame paste
50 g
Granulated sugar
30 g (for moderately sweet dumplings)
1 tablespoon
1 to 2 tablespoons
150 g
120-150 ml


1. Grind the roasted sesame seeds with a mortar and pestle. Don't grind too much, though it really depends on how grainy you'd like it.
2. Place the ground sesame seeds in a pot. Add the sesame paste, granulated sugar, and honey in order. Then add the lard.
3. Transfer onto a flat container. Flatten it out, and chill in the fridge to harden.
4. Put the shiratamako into a bowl. Add water according to the instructions on the package to make shiratama dumplings.
5. The sesame paste will be as hard as sweetened red bean paste, so crack it into smaller pieces. Bring water to a boil in a deep pan.
6. Make a dent in the center of the shiratama dumplings. Press in the black sesame paste. Wrap it up.
7. Soak the dumplings in the pot with boiling water. The dumplings are done when it floats to the surface Serve with the simmering water.
8. [Variation] If you have any filling left from Step 3, wrap it up with gyoza skin to fry.

Story Behind this Recipe

If you ask for sesame dumplings in China, this is what you get. In Taiwan, it's served with cold syrup. This is much healthier and tastier than fried dumplings, but I never get these in Chinese restaurants here. That's why I decided to make them at home!