Peanut Dumplings


Peanut Dumplings are served in ginger syrup and are an excellent dessert option for Chinese New Year dinners.

Mochi is a soft Chinese dumpling filled with sweet peanuts typically served as a dessert.

To end this festive season on a sweet note, here is a recipe for the much-loved and popular peanut dumplings (花生汤圆), topped with ginger syrup.

If you recall, I posted a famous black sesame dumpling recipe a few years ago (which made quite a stir not long ago), and this recipe for peanut dumplings is a top request.

In any case, a Chinese New Year celebration would be incomplete without a serving of sweet desserts, such as Longan Tong Sui Dessert, which was a favorite of my late mother.

Peanut dumplings are ideal as a dessert for Chinese New Year dinners or as an offering to visiting visitors. This recipe has a low-calorie count of 111 calories per serving.


  • Glutinous rice, sticky rice flour, 8 oz. (236 g)
  • 180 ml (about 3/4 cup) water


  • Ground peanuts, 3 oz. (85 g)
  • 3 1/2 tbsp. granulated sugar
  • 3 and 1/2 tbsp. peanut butter
  • 5 cup water, reduced to 4 cups after boiling ginger syrup
  • 1 cup confectioners’ sugar
  • 4 oz. (115 g) peeled and lightly smashed ginger on the flat side of a cleaver
  • 2 screwpine or pandan leaves, optionally tied in a knot


  1. Gently combine all the filling ingredients until fully incorporated and easily formed into a ball in a separate bowl. If your Filling is too dry, carefully add a bit of extra peanut butter. Divide the mixture into 24 balls.
  2. In a large mixing basin, combine the glutinous rice flour and water until a smooth paste develops that no longer adheres to your hands. Divide it into 24 equal portions. Flatten each ball in your palm, and then the Filling should be placed in the center of the flattened ball. Seal the dumpling by folding the edge. Gently and lightly roll it into a ball shape using both palms. Assemble the dough thoroughly around the peanut balls. Place aside.
  3. Boil the water to make the ginger syrup. Add the ginger and screwpine/pandan leaves (optional) to the water and bring to a boil over medium heat for 10-15 minutes. Add sugar and continue to boil for an additional 5 minutes. Reduce to a simmer and reduce to approximately 4 cups of water. If desired, add extra sugar to taste.
  4. Boil a separate bowl of water. Place the dumplings in the steaming water. Carefully transfer them to the ginger syrup as soon as they float to the top. Remove from heat and immediately serve the peanut dumplings in a bowl.
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