Posted by: Jonjon | July 20, 2009

Asian – Soup Balls湯圓 9/10 because it worked February 16 2009






1) 揉麵團的時候﹐熱水成份越多﹐越好包﹔冷水成份越多越難包﹐但煮出來好吃。溫水當然就是一種折中的。
2) 包的難度克服之後﹐其實“煮”是很講究的。一定不能用大火﹐否則湯糰沖得很大﹐而且表面爛乎乎的。小火才能煮得緊緊糯糯﹐表面光溜溜。

From Video at

125% water to glutinous rice flour

For 16 dumplings use 160g of glutinous rice flour so each one is 10g.

Filling should also be 10g

Pour ice cold water, around 200 – 250g of water

Have to let it rest a bit

For filling you can use chopped up rosemary (no stem just the leaves) with chocolate

You need to boil for 5 – 15 minutes until it bloats up. It actually will float up. And then wait for a little bit more, adding cold water if the water starts boiling very vehemently. Actually you have to wait for the second boil to happen. And then put it in cold water so it holds shape and won’t stick to teeth.


Yeah, it worked.

Anywyas, for the filling I used about 10 grams of black sesame seeds to 10 grams of icing sugar since that was all I had left after I wasted my batch of sesame seeds. My sesame seeds were already cooked. Not knowing this, I cooked them a second time and it burnt them. Anyways to make a black sesame filling, you combine grinded sesame seeds with the same amount of icing sugar.

Then I had to add around half a teaspoon or more of olive oil in order to hold them together. It was as good as the ones that you get outside, but lacking the rich flavor of lard.

I also used chocolate and rosemary, and they were quite fragrant.

I was scared that I had filled the dumplings a bit too thin, but I wasn’t. In the end, I should have made the skin thinner than I should have, even though it had seemed hard at the time, it wasn’t. It was easy to amend mistake…you just patch a skin on and then roll it between your hands until it’s smooth. By the way, I let the water boil twice until these dumplings surfaced, then put them in cold water. The water wasn’t cold enough…so dumplings didn’t taste chewy. However, after putting them in the freezer, they were pretty chewy.

By the way, You don’t need that much water as prescribed. I added just a bit more water after it had formed a dough.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: