Zhima Tangyuan Black Sesame Dumplings

• 30 grams Roasted black sesame seeds
• 50 grams Black sesame paste
• 30 grams Granulated sugar
• 1 tbsp Honey
• 1 to 2 tablespoons Lard
• 150 grams Shiratamako
• 150 ml Water

1. Grind the roasted sesame seeds with a mortar and pestle.
2. Don't grind too much, though it really depends on how grainy you'd like it.
3. Place the ground sesame seeds in a pot.
4. Add the sesame paste, granulated sugar, and honey in order.
5. Then add the lard.
6. Transfer onto a flat container.
7. Flatten it out, and chill in the fridge to harden.
8. Put the shiratamako into a bowl.
9. Add water according to the instructions on the package to make shiratama dumplings.
10. The sesame paste will be as hard as sweetened red bean paste, so crack it into smaller pieces.
11. Bring water to a boil in a deep pan.
12. Make a dent in the center of the shiratama dumplings.
13. Press in the black sesame paste.
14. Wrap it up.
15. Soak the dumplings in the pot with boiling water.
16. The dumplings are done when it floats to the surface Serve with the simmering water.
17. Variation If you have any filling left from Step 3, wrap it up with gyoza skin to fry.
18. It's really delicious.

black sesame seeds, black sesame paste, sugar, honey, lard, shiratamako, water

Taken from cookpad.com/us/recipes/143784-zhima-tangyuan-black-sesame-dumplings (may not work)