Tangyuan, Chinese Glutinous Rice Balls with Black Sesame / Peanut (黑芝麻 / 花生汤圆)

Tangyuan, Chinese Glutinous Rice Balls with Black Sesame / Peanut (黑芝麻 / 花生汤圆)

Tangyuan, Chinese Glutinous Rice Balls with Black Sesame or Peanut (黑芝麻 / 花生汤圆)

Servings

16 Tang Yuan – 4 Per Person

Ready In:1.5hrs

Calories:

576 per 4 Tang yuan

Good For:

Dessert, Snacks

Inroduction

About this Recipe

By: YongXin Hu

Tangyuan, Chinese Glutinous Rice Balls with Black Sesame (黑芝麻 / 花生汤圆)

Ingredients

For the Dough:

200g Glutinous Rice Flour

70g Boiling Hot Water

70-90g Room Temperature Water

 

For the Filling: Black Sesame

50g Black Sesame Seeds

30g Granulated Sugar

25g Lard or Coconut Oil

 

For the Filling: Peanut

80g Peanuts

1 Tablespoon Icing Sugar

3 Tablespoons Peanut Butter (Smooth or Crunchy)

1 Tablespoon Coconut Oil or Lard

 

For the Soup:

Hand full of Goji Berries
30g Dark Brown Sugar
500ml Water

 

 

Nutrition

Percent Daily Values based on a 2,000 calorie diet.

  • Protien 19% 19%
  • Carbs 29% 29%
  • Calories 27% 27%
  • Total Fat 32% 32%

Step by Step Instructions

Step 1  – Make the Sesame Filling

Toast the black sesame seeds over a low heat till you hear popping sounds, remove from the heat and allow to cool on a backing sheet.

Step 2

grind the black sesame seeds and sugar in a pestle and mortar till they resemble a fine powder this takes about 10 minutes.

Step 3

Add the lard or coconut oil and grind to a paste this should take between 7-10 minutes

Step 4

Transfer to a bowl and place in the frezer for 10 minutes. After 10 minutes remove and portion in to 10g balls, round with your hands and place back in the frezer for 1 hour.

Step 5 – Make the Peanut Filling

Toast Peanuts over a low head till they start to pop, remove from the heat and cool on a baking sheet

Step 6

Remove the peanut skins these should just fall off after toasting, and put them in to the pestle. Grind with the sugar till you are happy with the size depends how chunky you want your filling

Step 7

In a bowl add the ground peanuts along with, icing sugar, coconut oil and peanut butter. mix till it forms a paste

place in a bowl and freeze for 10 minutes, After 10 minutes portion to 10g balls rounding with your hands and freeze for 1 hour

Step 8 – Making the Dough

Weight 50g from your 200g in to a bowl and add in 70g of boiling hot water mixing as you go it should form a thick paste. add the remaining 150g of flour and mix

Step 9 

Add in 70g of room temp water and mix till mostly combinded. then using your hands form to a smooth dough ball. You might need to add some more water if still a little dry do this slowly no more than 20g.

Step 10

once in a smooth ball rest in the bowl for 5 minutes covered with a damp towl

Step 11

After the 5 minutes remove from the bowl and divide in to 15-20g balls and place under a damp towl to stop them drying out.

Step 12 – Wrapping the Tang Yuan

Using your thumbs shape to a bowl shape large enough to cover one of your filling balls. using the dough pick up on of the balls and close the dough around the filling using your thumb and finger only pushing down on the filling with one thumb to avoid getting the dough dirty.

Step 13

seal the top and round the ball between your hands and set aside make a few before moving to the hob.

Step 14 – Cooking the Tang Yuan

Heat a pan of water enough to fill half the pan add in your Tang Yuan stiring to stop them sticking to the pan or each other. Cook till they start to Float in the pan.

Add a splash of cold water to the pan, do this step 3 times in total. once they float for the 3rd time remove and place in a bowl of cold water till ready to serve.

Step 15 – Making the Soup

Add 500ml of water to a sauce pan and heat on high heat. Add in the Brown Sugar and Goji Berries cook till the sugar has melted.

Step 16

Server 4 Tang Yuan of your choice in a Bowl with some of the soup and Goji Berries

Step 17

Enjoy your Tang Yuan!

Chinese Chive Parcels – (韭菜盒子)

Chinese Chive Parcels – (韭菜盒子)

Chinese Chive Parcels

Servings

4

Ready In:

1hrs 30min

Calories:

374 per 2 Parcels

Good For:

Lunch, Dinner or Snacks

Inroduction

About this Recipe

By: YongXin Hu

Today, I’m going to give you one of my Dad’s most favourite recipes, the Chive Parcels (韭菜盒子)

Ingredients

For the Dough:

220g Plain Flour
100g Boiling Hot Water
30g Room Temperature Water
A pinch or 1/8 TSP of Yeast
One TBSP Vegetable or Oilve Oil
A pinch of Salt

 

For the Filling:

200g Chinese Chives
2 Spring Onion
3 Large Eggs
50g Glass Noodles
A hand full of Wood Ears
1 TBSP Light Soy Sauce
1 TBSP Sesame oil
1/4 TSP White Pepper Powder
A pinch of Salt

 

 

Nutrition

Percent Daily Values based on a 2,000 calorie diet.

  • Protien 24% 24%
  • Carbs 22% 22%
  • Calories 19% 19%
  • Total Fat 16% 16%

Step by Step Instructions

Step 1 (Make the Dough)

The first thing we are going to do is make the dough, add 220g of plain four and 100g of boiling hot water to a bowl and mix well.

Step 2

Add 30g of room temperature water to a small bowl and add a 1/8 of a teaspoon or a pinch of yeast and mix to form a few small bubbles on the surface.

Step 3

Add the yeast water to the flour, add in a pinch of salt and 1 tablespoon of Olive Oil or Vegetable Oil. Give everything a good mix until mostly combined then use your hand to knead it to form a rough ball of dough.

Step 4

Cover the bowl with cling film or a damp tea towel and leave for 10 minutes at room temperature to relax the gluten in the flour

Step 5

After 10 minutes dust your work surface with some plain flour and knead the ball of dough till it forms a smooth ball of dough this should only take a few minutes

 Place back in the bowl and cover with cling film or tea towel and leave at room temperature for 1 hour. (the dough will not rise so do not worry; we only used the yeast to give the edges a soft but crispy texture once cooked.)

Step 6 (Make the filling)

Roughly chop the Chinese Chives using the whole chive, and add them to a big bowl

Step 7

Finley chop 2 tablespoons of fresh ginger and 2 spring onions adding these to the bowl with the chives.

Step 8

Soak a few dried pieces of Wood Ear mushrooms in a bowl with boiling hot water, cover with cling film and leave for 10 min to soak

Also Soak the Glass Noodles in lukewarm water for 10 min no need to cover these.

Step 9 (Cook the eggs)

While the wood ear and glass noodles are soaking, beat 3 large eggs in a small bowl and add a pinch of salt

Using a frying pan on medium heat add in 2 tablespoons of oil.

Once the pan is warm add in the beaten eggs stirring constantly scrambling and frying the eggs at the same time, we are looking for small pieces off egg so break any big bits apart.

Once there is no liquid left turn off the pan and let the eggs cool

Step 10

After 10 minutes had passed drain the Wood Ear and Glass Noodles, finely chop both and add them to the bowl with the chives. Add the cooled eggs to the bowl as well

Step 11

Then we are going to add 1 tablespoon of sesame oil, 1 tablespoon of light soy sauce, 1 tablespoon of corn flour and finally ¼ teaspoon of white pepper powder

 Mix everything to well combine and set aside till your dough is ready.

Step 12 (Making the parcels)

After 1 hour has passed dust your work surface again with plain flour and get out the dough, knead again for a few minutes then roll to form sausage shape.

Cut the sausage shape dough in to 6 equal portions.

Step 13

Taking one of the portions of dough press down with your hand then using a rolling pin roll to a flat thin circle shape about 7” across

Step 14

Add a pinch of salt to the chive mixture bowl and give it a good mix again, at this point the chives will start to sweat and release moisture so we will need to use the mixture to fill our 6 parcels as quickly as possible

Step 15

Spoon the chive mixture on to one side of the circle of dough press down and evenly fill one half leaving a 1cm gap around the edge, this should be about 4 tablespoons of mixture

Step 16

Fold the other side of the dough over the top covering all the filling forming a half moon shape. press down around the edges to seal using the side of your thumb at the same time pressing any air out of the parcel using your other hand.

Step 17

Seal the edge by pinching between your thumb and index finger. However, if you’d like to make them a little prettier, use your thumb to pinch small pleats into the dough. Please watch the video for reference how to do this step

Step 18 (Cooking the parcel)

Add 2-4 tablespoons of oil to a frying pan ideally one that has a lid this will help cook the edges of the parcel, Brush the oil all over the pan covering all the bottom evenly.

Turn the heat down to low and place in 2 parcels at a time.

Cook the first side till it starts to go brown about 1 minute, turn over both parcels, cover the pan with the lid and cook for another 1 and a half minutes.

Turn the parcels back over the side should be a golden-brown colour, cook the first side again with the lid on for 30 seconds to 1 minute till both sides are the same colour.

Step 19 

Remove them from the pan and place on a bit of paper towel to cool slightly and remove any excess oil from the parcels.

Step 20

Now enjoy! your Chinese chive parcel.

How to cook China’s No.1 Dish – Chinese Spicy Aubergine

How to cook China’s No.1 Dish – Chinese Spicy Aubergine

Chinese Spicy Aubergine.

Servings

2

Ready In:

30min

Calories:

360 

Good For:

Lunch, Dinner 

Inroduction

About this Recipe

By: YongXin Hu

Today we are going to teach you how to make on of the most popular dishes in China Spicy Aubergine in Chinese its called Yu Xiang Qie Zi (鱼香茄子)

Ingredients

  • 1 onion
  • 1 spring onion
  • 2 aubergines
  • 1 red bell pepper
  • 3 garlic cloves
  • 2 TBSP cooking alcohol
  • 2 TBSP sugar
  • 1.5 TBSP Chinese vinegar
  • 1 TBSP spicy bean paste
  • SOY sauce mixture
    (2 TBSP dark soy sauce + 1 TBSP light soy sauce)

Step by Step Instructions

Step 1

Chop the aubergines to long thin slice. In this dish we will need to deep fry or shallow fry the aubergine, so we need to prepare the aubergine for frying. What I prefer to do is deep fry so aubergines can get soft really fast.

Step 2

Put some kitchen roll into the bowl, put your aubergine slices on top of it. Put around ½ tea spoon of salt into the bowl, mix well, and leave them on side for 10 mins. The purpose of this step is making aubergines “sweat”,what I mean by that is to get rid of some of the water from the aubergines, create some space for oil and sauce soak into them

Step 3

Chop the red pepper and the onion to long slices as well. Finely chop garlic and spring onion.

Step 4

Take the aubergines out from the bowl, use some kitchen rolls to try it(because lots of liquid just came out of them). Warm up the deep frier to 130 degrees and put the aubergines in for 5 mins, if you choose to use shallow fry, fry them until soft. put on a plate or into a bowl with some kitchen rolls to get rid of the extra oil and let them cool.

Step 5

Warm a frying pan up, add around 1 TPSP of oil just remind you guys because we just deep fried the aubergines so the whole cooking progress doesn’t need to use lots of oil at all Add garlic and half of your spring onion (leave another half for decoration), fry them until you can smell the beautiful smell from the garlic add onion and red pepper and half tsp of salt cook for 5mins in low heat. Then take the veggies out and put them in to a bowl for now.

Step 6

Add about 1 tsp of oil and the spicy bean paste, fry for 30 seconds then add cooking alcohol, soy sauce mixture, Chinese vinegar and sugar. Mix the sauce well and let the sugar dissolve then add 75ml (5 TPSP) of water in to the pan, cooking the sauce until bubbles start to apprear in the pan.

Step 7

Add all the veggies back to the pan mix well with sauce and cook under the low heat for 10 mins until the colour of the sauce is dark, shine and thick. (keep string it incase the sauce will burn).

Step 8

Get the dish out into a bowl or a plate, add another half of the spring onion, serving with rice.).

Nutrition

Percent Daily Values based on a 2,000 calorie diet.

  • Protien 17% 17%
  • Carbs 19% 19%
  • Calories 18% 18%
  • Total Fat 22% 22%

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