Genevieve’s Chocolate Sesame Dumplings | Dumpling Week | NYT Cooking

glutinous rice flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs, while all-purpose flour is more affordable.

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs are lower in sugar, while milk chocolate is often less expensive.

sesame paste

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free, while peanut butter is more economical.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often cheaper.

Break dark chocolate into pieces and place in a metal bowl.

Set the bowl over simmering water to melt the chocolate, stirring gently.

Add sweetened condensed milk, toasted sesame oil, and a pinch of sea salt to the melted chocolate and stir until smooth.

Scoop the chocolate mixture into 16 balls and refrigerate if needed to keep them stiff.

Boil 1/2 cup of water in a small saucepan, then turn off the heat and stir in toasted sesame oil.

Stir the hot water mixture into the glutinous rice flour until it forms small bits.

Knead the dough on a floured surface until it doesn't stick to fingers, adding more flour if necessary.

Roll the dough into a log and cut it into 16 equal pieces.

Flatten each piece of dough into a round disc, keeping them covered with a damp towel.

Place a chocolate ball in the center of each disc and pleat the edges to seal the dumpling.

Set up a steamer and line it with parchment paper or a silicone mat.

Place the dumplings in the steamer, ensuring they are not touching, and steam until the dough becomes translucent.

Sprinkle the steamed dumplings with black and white sesame seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens