Name: Pumpkin Tang Yuan with Easy Peanut Filling Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 2/3 cup pumpkin puree; 3/4 cup tapioca starch (or potato starch, or arrowroot starch); 2 Tbsp granulated sugar (can substitute monk fruit sweetener); 1/2 cup chopped nuts (such as peanuts or almonds); 1/4 cup almond butter

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Introduction

Pumpkin Tang Yuan are delightful glutinous rice balls filled with a rich and easy peanut filling. This recipe offers a comforting treat with a subtly sweet pumpkin dough wrapped around a creamy nutty center, perfect for cozy gatherings or a festive dessert.

A white bowl contains four round, shiny orange balls soaked in syrup; three whole balls rest in the syrup while one ball, placed on a wooden spoon inside the bowl, is partially cut open to show its filling. The filling inside is soft and crumbly with a light brown color mixed with small nut pieces visible in the center. The syrup creates a glossy layer over each ball, giving them a moist and smooth texture. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup pumpkin puree
3/4 cup tapioca, potato or arrowroot starch
2 Tbsp granulated sugar of choice (can also use monk fruit sweetener)
1/2 cup chopped nuts
1/4 cup almond butter

Instructions

Step 1: Prepare the filling by mixing the chopped nuts and almond butter together in a small bowl. Set aside until ready to use.
Step 2: In a large bowl, combine the pumpkin puree, starch, and sugar. Knead the mixture until it forms a smooth and pliable dough that is no longer sticky. Adjust the pumpkin puree or starch as needed to achieve the right texture—it should be soft but not crumbly or too sticky.
Step 3: Take a small piece of dough and flatten it in the palm of your hand. Spoon about 1 teaspoon of the prepared filling into the center.
Step 4: Carefully fold the edges of the dough over the filling and roll it gently to form a smooth ball. Repeat this process with the remaining dough and filling.
Step 5: Bring a large pot of water to a boil and prepare a bowl of ice water.
Step 6: Drop the prepared tang yuan balls into the boiling water in batches if necessary. Cook until they float to the surface, which usually takes about 5 minutes.
Step 7: Once cooked, use a sieve or slotted spoon to transfer the tang yuan to the ice water bath to cool slightly before serving.

Tips & Variations

If the dough cracks easily, add a little more pumpkin puree to make it more pliable.
For a different filling, try substituting almond butter with peanut butter or sesame paste.
You can toast the chopped nuts lightly for extra flavor in the filling.
Use arrowroot starch for a slightly chewier texture compared to tapioca.

Storage

Store cooked tang yuan in an airtight container in the refrigerator for up to 2 days. To reheat, gently boil them again until they float and are warmed through, or steam for a few minutes. Avoid freezing as the texture may change once thawed.

How to Serve

A white bowl holding four round, shiny, golden-brown dumplings sitting in a light clear syrup, with a wooden spoon resting inside the bowl under one dumpling, all placed on a white marbled surface. The dumplings have a smooth and glossy texture, each about the size of a small ball, and appear soft and moist. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What if my dough is too sticky or too dry?

If the dough is too sticky, gradually add more starch until it’s manageable. If it’s too dry or cracks when shaped, add a bit more pumpkin puree to soften it. The dough should be smooth and pliable without sticking excessively.

Can I use other types of nuts for the filling?

Absolutely! You can substitute the chopped nuts with walnuts, pecans, or even a mix of your favorite nuts. Adjust the quantity to maintain the balance with the almond butter and achieve a good texture.