TANG FLOUR RECIPES

Steps:

• Make the soup: Combine the ginger and sugar in a large saucepan with 6 cups water. Bring to a boil over high heat, stirring to dissolve the sugar, then turn the heat to the lowest setting. Let steep until ready to cook.
• Make the filling: Process the sesame seeds in a food processor until very finely ground. Add the sugar and pulse until the mixture is as fine as sand, then pulse in the peanut butter until the mixture forms a smooth mass. Taste and add more sugar if you’d like, then pulse to incorporate.
• Using a measuring teaspoon, scoop and pack a flat spoonful of the sesame seed mixture, then push it out of the spoon onto a rimmed baking sheet using your fingertip. Repeat with the remaining mixture and note how many pieces you get. (It should be around 24.) Press and gently squeeze each spoonful into a ball. Transfer to the freezer to firm up.
• Make the dough: Place the flour in a medium bowl and set the bowl on a damp kitchen towel so it won’t slip. Bring 2/3 cup water to a boil in a small saucepan on the stovetop or in a heatproof liquid measuring cup in the microwave. Add the oil to the water, then pour the mixture into the flour in a slow, steady stream while stirring with chopsticks or a fork. Continue stirring until the liquid is incorporated. The mixture should look like floury pebbles. Cover with a damp towel or plastic wrap and let stand 5 minutes to cool.
• Squeeze and gather the pebbles into a ball in the bowl. Roll onto a clean work surface and knead, flouring the dough and surface if the dough sticks, until very smooth and room temperature, 3 to 5 minutes. The dough should feel supple. Roll into a snake 1 inch in diameter and cut into the number of dough filling balls you have, dividing evenly.
• Take the filling balls out of the freezer. Roll a piece of dough into a ball, then press the edges with your fingertips to form a 2 1/2-inch round with a dime-size belly of thicker dough in the middle. Center a filling ball in the dough, then gather the sides around it to enclose. Pinch the seams shut and gently roll into a smooth ball. Repeat with the remaining filling and dough. (The dumplings can be frozen on a baking sheet until firm, then stored in an airtight container in the freezer for up to 3 months. Cook directly from the freezer.)
• Bring the ginger soup to a simmer over medium heat. Add the dumplings one at a time, then simmer gently until the balls float, the dough is a little translucent and the filling is steaming hot, about 10 minutes. Divide the dumplings and soup among bowls and serve hot. (The ginger isn’t meant to be eaten.)

Steps:

• Put the dried shrimp in a bowl, add 200ml (¾ cup plus 1tbsp) warm water and leave to soak until pliable, about 20 minutes.
• While the shrimp are soaking, prepare the other ingredients. Put the glutinous rice flour in a bowl and add the hot water. Stir with a pair of chopsticks to form a thick mass. If the mixture is dry, drizzle in a little more hot water. As soon as the dough is cool enough to handle, knead it until it's smooth and holds together when you squeeze it. It should be a little sticky (but not wet), pliable, but firm enough to hold its shape. If it's crumbly, knead in more hot water.
• Take about half of the dough (cover the rest with cling film) and shape it into a log. Cut the log into smaller pieces then roll each one into a ball about 1cm (7/16 in) in diameter. Place the balls on a tray or plate lined with plastic wrap. Don't let them touch each other or they'll stick together. Shape the remaining dough the same way then cover lightly with cling film.
• Make the meatballs. Finely chop the chung choi and mince the spring onions.
• Put the minced pork into a bowl. Add the soy sauce, rice wine, sugar, salt, white pepper, sesame oil and cornstarch and mix thoroughly. Mix in the chung choi and spring onions.
• Shape into meat mixture into balls about 1.5cm (?in) in diameter and place them on a plate or tray.
• Heat a large pot of lightly salted water and when it's boiling, add the glutinous rice balls (tang yuan/tong yuen), cooking them in batches. They are ready when they float to the surface. Scoop them out of the water with a sieve or slotted spoon and place them in a bowl of cool water.
• Cut the Chinese radish into thick matchstick strips, about 3cm (1¼ in) long. Julienne the ginger. Drain the shrimp but reserve the soaking liquid.
• Heat the oil in a large pot and add the dried shrimp, shredded ginger and salt. Stir-fry for about 30 seconds then add the chicken broth, the shrimp soaking liquid and 15ml soy sauce and about 500ml (2 cups) of cold water. Bring to the boil and add the pork balls. Reduce the heat and simmer for about two minutes. Add the radish and simmer until tender and translucent. Drain the cooked glutinous rice balls, add them to the pot and simmer to heat through, about two minutes. Taste the broth for seasonings and add more salt, if necessary. Ladle the ingredients into bowls, drizzle with sesame oil and top with fresh coriander and spring onions.