2 Tasty Desserts Recipe of Dessert Dumplings You Need to Try

Your reading spree of listicles of dessert dumplings stops here, as we have two recipes that are easy to follow and use a variety of fillings and a variety of crusts on them. Make them as a sweet snack or for guests who love to try something new, especially with a weakness for dumplings. One is from the East and the other from the West and uses the best of their local ingredients and talent and also the customs and traditions in their respective countries.

1.Tangyuan (Serves 4)

Ingredients

• 60 gm black sesame seeds, roasted
• 85 gm caster sugar
• 85 gm butter, softened
• 130 gm glutinous rice flour
• 120 ml warm water

Instructions

1. Grind the toasted sesame seeds in a mixer grinder first, until a fine powder. Add the caster sugar next mix to combine. Add the soft butter and grind for a few seconds to mix well.
2. Transfer the contents to a bowl and refrigerate for 30 minutes.
3. While the filling cools, let’s make the dough. Take a mixing bowl, add the glutinous rice flour to it, and slowly pour the water, while stirring. Once a dough forms, cover it with a damp cloth.
4. Take a pot and boil water for the dough. Tear out a small piece around 1 inch from the dough, shape it into a ball, and put it in the pot. Cook the dough ball floats, then scoop it out and add it to the resting dough. Mix until the dough is soft and smooth.
5. Pull out small pieces to make 12 same-sized dough balls, put them back in the bowl, cover and let them rest.
6. After 30 minutes take out the filling it will be a little stiff but pliable. Roll into 12 small balls
7. Now, take each dough ball, and flatten it into a circle thick enough to hold the filling. Add the filling in the middle and wrap the dough over the filling. Roll to form a ball again. Repeat to make 11 more balls. Refrigerate the balls for 30 minutes.
8. Take a medium pot and bring the water to a boil. You can add a little brown sugar and ginger to flavor the water.
9. Add all the sesame balls and stir right away to prevent them from sticking to the bottom of the pot. Add more water if needed.
10. The cooking will melt the sugar and butter inside the dumplings well. Serve the Tangyuan in the bowl of the cooking soup or water.

2.Austrian Germknödel (Serves 5)

Ingredients

• Dough
• 250 gm all-purpose flour
• ½ tsp salt
• 2 ½ tbsp sugar
• 1 tsp active dry yeast
• 30 gm butter, melted
• 120 ml milk, warmed
• 1 egg, beaten
• Zest from half of lemon
• ½ tsp vanilla extract

Filling

• 100 gm thick plum jam
• 1 tsp rum, optional

For Serving

• 25 gm poppy seeds, ground
• 2 tbsp powdered sugar

Vanilla Sauce

• 2 egg yolks
• 1 tbsp cornstarch
• 2 tbsp sugar
• 2 tsp vanilla extract
• 300 ml milk
• 200 gm whipping cream

Instructions

1. Take a big bowl, and sift the flour with salt. Add the 2 tablespoons of sugar and lemon zest, mix, and set aside.
2. Take a smaller bowl, add the yeast and 1 teaspoon of sugar, left from the dough ingredient list, with milk and mix to activate.
3. Pour this over the flour mixture, then add beaten egg, melted butter, and vanilla extract. Mix and knead until a dough forms and it is smooth. Cover it and let it rest for 1 hour to rise.
4. Take a small bowl and mix the plum jam with rum. Set aside.
5. Flour your workstation, and cut the dough into 5 pieces. Flatten each using your hand and put 1 tablespoon of the plum jam in the center of each of the flattened doughs.
6. Bring the edges to the center and seal to form a ball. Repeat with the rest.
7. Flour a clean surface, put the dumplings on it, and cover with a kitchen towel. Let them rest for 30 minutes.
8. Take a small saucepan, add the egg yolks and sugar, and whisk to combine. Add cornstarch and vanilla extract next and mix. Pour the milk and cream, whisking as you add them.
9. Cook over medium-low heat for 5-7 minutes, stirring constantly until it thickens. Set aside.
10. Take a small bowl and mix the ground poppy seeds with powdered sugar, for the garnish.
11. Prepare a steamer and fill it with water. Grease the steaming plate and arrange the dumplings on it. Once the water bubbles cover with the lid.
12. Steam for about 15 minutes, until they aren’t sticky anymore on the outside. Serve one dumpling per plate and pour vanilla sauce first, then sprinkle the poppy seed mixture generously.