Tea-infused sticky sesame dumplings recipe
- Cuisine: Chinese
Ingredients2 tbsp green tea
75g glutinous rice flour
35g rice flour
¼ tsp salt
20g palm sugar, chopped into small pieces
1/2 tsp toasted white sesame seeds
1/2 tsp toasted black sesame seeds
PreparationIn a mixing bowl, combine the flours and salt. Add the water and stir with a spoon or your hands until a dough forms.
Divide the dough into 12 equal parts. Roll each portion into a ball.
Press 1 piece of dough with your thumb, forming a small pocket in the centre. Place ½ teaspoon of palm sugar inside. Seal the pocket by squeezing the mixture together and roll it into a small ball again. Repeat with the remaining dough and palm sugar. Place the dumplings on a tray lined with plastic wrap.
Bring a large saucepan of water to the boil. Add the tea. Add the dumplings, in two batches, and cook for 6 minutes.
Remove with a slotted spoon, drain, and transfer to a serving platter.
Sprinkle with the black and white sesame seeds. Serve hot.
If you enjoyed this Tea-infused sticky sesame dumplings recipe then browse more Chinese recipes, noodle and dumpling recipes, dessert recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.
Displaying 10 of 815 Chinese Restaurants.
|1.||Eastern Garden Chinese Restaurant||Toorak Gardens|
|3.||Greenwood Seafood Restaurant||North Sydney|
|4.||Harry's Singapore Chilli Crab||Sydney|
|5.||Dragonfly Theatre & Cabaret Restaurant||Tullamarine|
|7.||The Chairman and Yip||City|
|8.||China Tea Club||Lyneham|
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Seasoning meat for goulash
After you have diced your meat for the goulash place it in a plastic bag and add flour and salt and pepper. Twist the top of the bag to seal and give it a good shake. This will ensure that all the meat is evenly coated in the seasoned mixture before you brown it.
The Italian name for "baby clams".