Sesame Peanut Tang Yuan

Steps

1. For the filling:
2. Roast peanuts at 350F for 10 mins until slightly golden. Let cool and blend in a food processor for a few seconds until all big chunks are broken down.
3. Heat the butter in a pan on low heat until melted. Turn off the heat and add in the brown sugar, ground black sesame, and ground roasted peanuts. Mix until fully combined.
4. Form the filling mixture into 7g balls. This is most easily done by scooping some filling and compressing with your fingers. Use a scale to check for weight. Put the balls in a freezer for at least 30 mins to harden.
5. For the wrap:
6. Pour glutinous rice flour in a medium sized bowl. Add in the hot water and mix. It will still be clumpy and dry at this point. Knead the dough and slowly add in as much room temperature water as needed until the the dough is soft and pliable.
7. Form the dough into 12g balls. You can roll the dough piece pressed between your palms to help create a ball shape.
8. Assembling the tang yuan:
9. Take the filling balls out of the freezer.
10. For each tang yuan, press a dough ball into a bowl shape by pinching your middle finger into the middle while holding the wall with your thumb. Repeat this motion while rotating the ball until the shape is formed.
11. Put a filling ball in the bowl and close it by pinching the dough over top. Make it round again by rolling it pressed between your palms.
12. Cooking:
13. Bring pot of water to a boil and create a vortex in the water with a ladle. Carefully drop the tang yuans in one by one, making sure they don't stick to each other or the pot. Once they start to float, cook for one more minute and serve. It can be eaten in a variety of ways such as ginger soup, lao zao (jiu niang), red bean soup, or the same water used to boil the tang yuans.
14. Ginger soup:
15. Boil together ginger slices and brown sugar in a pot of water.