Sweet Sticky Sesame Dumplings

This a traditional Chinese dish eaten during Lantern Festival in Taiwan, China and Hong Kong. Actually, they're so good you can (non-traditionally) eat them any time you want.


1 cup glutinous rice flour (sticky rice flour)
half cup of water
sesame powder mixed with a little water
sugar to taste
finely powdered peanut

How to make it

1 First combine the sesame powder and sugar with a little water to make a smooth, sweet sesame paste.

2 Thoroughly mix the rice flour and half cup of water water into dough. Separate the dough into 12-15 equal-sized portions on a non-stick tray. Each portion should be roughly circular, flat and about 5cm (2 inches) wide.

3 Put about 1 teaspoon of the sesame paste onto the centre of each dough circle. Fold the dough over and pinch the edges together to seal it into roughly-spherical dumplings about the size of a ping-pong ball.

4 Gently roll the dumplings under your palm to make them as round as possible. If they are too sticky to roll, dust them with a little rice flour.

5 Boil the dumplings in water for a few minutes. They are ready when some begin to float to the surface.

6 The filling is extremely hot, so allow them to cool for five to ten minutes, and dust with the peanut powder. Best eaten warm.

Tip: You can experiment with different fillings, such as peanut paste, or chopped raisins, and flavourings, such as green tea powder, lemon, ginger, and almonds. You can also mix wheat starch with the dough to strengthen the dumplings.


You can also learn how to make another kind of black sesame dumpling (made with wheat flour and steamed rather than boiled), in our dumpling cooking class.


Thankyou for the recipe!

Thankyou for the recipe!

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