Hooray for the inaugural post that actually documents my findings!
I’m trying to make Black Sesame soup dumplings (glutinous rice balls) from a special request. The general steps were taken from this recipe: http://www.justasdelish.com/black-sesame-tang-yuan/, with modifications inspired by this nice lady: http://www.youtube.com/watch?v=ctT6X8syHAE
This trial was to look for a number of things:
1) Ease of preparation
2) Freezing /batch preparation features
Ease of preparation:
-Filling: It was incredibly difficult to contain into the dough pocket when the original filling was used (rather, I subbed in instant black sesame pudding mix for grinding my own) . Making the filling thicker – to the consistency of jam – solved this problem, but with unknown effects to the filling consistency in the final cooked product. Ideal form would be that the filling still pours out of the dumpling.
-Dough: The dough was made entirely with glutinous rice flour. Though in the first sample test, the cooked dumpling resembled the ideal texture, the dough ball was too flaky and structural integrity failed on 5 occasions.
The doughballs have cracked. Fissures have started forming near some of the balls, and other balls have formed pinhole leaks that ooze the black sesame filling.
-Just fine 😀
1) Mix in wheat flour to introduce gluten into the balls.
2) Turn the filling into a more solid substance (as seen in the youtube video)