Sweet Steamed Dumpling | At Down Under | Viviane Perenyi

A year ago or so I had my first taste of sweet steamed dumplings. It was during a dumpling class taught by Vicky Ha of House of Dumplings.
As much as I like savoury dumplings, the sweet ones stuck in my mind as I found them original, all round and smooth, bathing in a sweet flavoured broth.

Back at home, I tried to recreate them.
They are rather simple to prepare. Don’t be impressed by the shaping process and give it a go.

Sweet Steamed Dumpling | At Down Under | Viviane Perenyi

I used here a peanut filling hoping to reduce the stock in my pantry.
Now that I have to empty the whole pantry in a couple of weeks, I just wonder why did I buy so many…

Anyway, I particularly find these sweet dumplings comforting, served steaming hot with a ladle of warm ginger syrup. They are perfect on a chilly winter night.

I also would like to thank you all for your supportive words on the previous post. Merci.

 
Sweet Steamed Peanut Dumplings
For 10-12 balls

Dumpling
50g rice flour
50g glutinous rice flour
75ml water (more if needed)
Handful black sesame seeds (optional)

Peanut paste
30g roasted peanut finely ground
15g sugar
1 tsp water

Ginger syrup
150ml water
120g brown sugar
1 cm ginger piece, peeled and sliced

Mix together peanut, sugar and water to form a thick and sticky paste. Keep it aside.
In a bowl mix flours together. Make a well in the centre and add water. Knead slightly to get a homogenous dough adding a teaspoon of water if necessary to adjust. Scoop a piece of dough and roll it between your palms to form a small ball -2cm diameter. Hold the ball in the palm of your hand and with your index finger gently press the ball and make a cavity in the centre. Widen the cavity by pressing the edge between your thumb and index finger and rotating the dough. Scoop peanut filling and roll it in a small ball -half the size of the dough ball. Place the peanut filling in the cavity and carefully close the dough. Lightly roll the ball to insure the filling is fully wrapped and sealed. Press slightly one side of the ball into sesame seeds and place on a plate. Proceed the same way with the remaining dough. Prepare a bamboo steamer over a pan of boiling water. Steam for 10-12 minutes. In the meantime prepare the ginger syrup. In a saucepan, melt sugar with water and ginger slices over medium fire. Bring to a boil and stir from time to time until the liquid thicken. Share equally the dumplings in 4 bowls, remove ginger slices from the syrup and pour over dumplings.

Sweet Steamed Dumpling | At Down Under | Viviane Perenyi

All images © Viviane Perényi 

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Il y a de cela un an plus ou moins, je goûtai pour la première fois des bouchées vapeur sucrées. C’était lors d’un cours de dumplings enseigné par Vicky Ha de House of Dumplings.
Autant j’aime les bouchées vapeur classiques, cette version sucrée m’est restée en tête car je les ai trouvé originales, toutes rondes et lisses, accompagnées d’un bouillon aromatisé.

De retour à la maison, j’ai essayé de les recréer.
Elles sont plutôt simples à préparer. Il ne faut pas se laisser impressioner par le façonnage et les essayer.

J’ai utilisé ici une garniture à la cacahuète, dans l’espoir de réduire le stock dans mon placard.
A présent que je dois le vider entièrement en quelques semaines, je me demande pourquoi j’ai acheté autant de cacahuètes…

Néanmoins, je trouve ces bouchées vapeur sucrées particulièrement réconfortantes, servies chaudes avec une bonne louche de sirop au gingembre. Elles sont parfaites pour une nuit froide d’hiver.

Je voulais également vous remercier pour vos mots d’encouragement en réaction au billet précédent.

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