225g glutinous rice flour
180 ml water
30g black sesame seeds
55g stick unsalted butter
1. Lightly toast the black sesame seeds over medium a medium heat until you smell the aroma of the black sesame seeds. Please take note that the sesame seeds will start popping when they are heated, so use your lid to cover. Don’t burn the black sesame seeds; transfer them out and let cool as soon as they smell aromatic.
2. Use a mini food processor or spice grinder to grind the black sesame seeds until they become fine. Transfer the ground black sesame into a wok, add sugar and butter and stir well to form a thick paste. If they are too dry, add more butter. Dish out and let cool in the fridge. This will make the filling easier.
3. In a big bowl, mix the glutinous rice flour with water until it forms a smooth paste and no longer sticks to your hands. Divide it equally into 16-20 balls (depends how you like the size, the bigger the size, the easier it is to do the filling). Flatten each ball in your palm, and then use a pair of chopsticks to pick up some black sesame paste and lay it in the middle of the flatten ball. Fold the edge to seal the dumpling. Lightly roll it into a ball shape using both palms, very gently and delicately. Set aside.
4. Heat up another pot of boiling water. Drop the dumplings into the hot boiling water. As soon as they float to the top turn off heat and serve the black sesame dumplings in a bowl, with the water they were cooked in, immediately.
Note: traditionally these dumplings are served in a ginger syrup which is made by boiling together 1.2L water, 225g sugar and 110g ginger until reduced by one quarter.