Johanna definitely started something with her dumpling challenge! At the time, I was sure which ones I wanted to make and they were great, but ever since then I've started to crave more. One of the first other recipes I tried was one I saw ages ago on the first blog I ever read. I was living/working in Tokyo at the time and totally obsessed with anything to do with Japanese food. So whilst looking for recipes I came across a blog. Not quite sure what they were yet but became sucked in quickly by the beautiful pictures and variety of recipes and started reading on a regular basis. Then one day, this post appeared and I really wanted to try it but was in the middle of moving continents, looking for apartments and trying to settle into Scottish life again. Also, it didn't help that original recipe the was in Japanese! Over the years, it disappeared from my mind but when making the dumplings last month, I suddenly remembered it again. So with help of an online translator and some guidance from a similar recipe I figured it all out. Some things are still a bit of a puzzle, for example the ear lobe texture description ended up in a feel and compare action but apart from that, they were easy to make.
The dumplings were great, stoggy with a nutty center thanks to the black sesame seed (available from most asian supermarkets) paste but in total still fresh thanks to the lime juice syrup. Perfect for the weather that is not summer nor spring/autumn.
Black sesame dumplings with lime syrup makes 8-10
For the syrup:
40 ml sparkling white wine
100 g sugar
juice of 1 lime
top up to 100 ml with water
For the dumpling:
120g glutinous rice flour
50g black sesame seeds
22g unsalted butter
pinch of salt
Grind the black sesame to a rough paste in a mortar or blender, then add the butter, sugar and salt and mix thoroughly. Put this into the freezer to harden so it's easier to make balls for the filling. In the mean time, combine water and sugar for the syrup, heat to melt the sugar and leave to cool, then add sparkling wine and lime juice. Make the dough by mixing flour and adding water gradually until it has the tenderness of the ear lobe (I love this sentence!). Divide into balls and roll out. Place some of the filling on top and close the ball. Boil in almost boiling water until they float then serve warm covered with the syrup.
Note: I ended up with less liquid than on the pictures of both recipes, it was ok but a little more would have been nice so next time I think I'll make 1.5-2x as much