Black-sesame tang yuan

Your ingredients

Get ready: Small pan, food processor, bowl and large saucepan.

• 🥜90 g black sesame seeds
• 🍯30 g sugar
• 🥛35 g softened butter or coconut oil
• 🍚130 g glutinous rice flour, plus a little for adjustments
• 💧45 ml just-boiled water
• 💧60 ml room-temperature water, added gradually
• 💧Extra water for cooking

Let’s make it

1. Make a firm filling

   Toast sesame gently in a dry pan until fragrant. Cool, then grind with sugar until finely broken down. Blend in butter or coconut oil. Chill until firm enough to divide into 20 little balls; keep them cold.

2. Make soft dough

   Stir boiling water into the rice flour with a spoon. Gradually add cool water, then knead once safe to touch. Aim for smooth, very soft dough that does not cling to your hands. Adjust by teaspoons of water or flour. Cover and divide into 20 pieces.

3. Enclose each centre

   Flatten one dough piece into a small cup. Add a filling ball, gently bring the edges up and pinch completely closed. Smooth cracks with a damp fingertip. Keep finished dumplings covered while you work.

4. Poach gently

   Bring plenty of water to the boil. Add dumplings in batches and stir gently to stop sticking. Once all float, cook for another minute, checking the dough is tender throughout. Serve with some cooking liquid. Let them cool a little before biting: the filling is hot. Your careful seals are doing their job.