Zhejiang Sweet Bean Dumplings
Introduction to Zhejiang Sweet Bean Dumplings
Zhejiang Sweet Bean Dumplings, also known as "Dou Sha Bao," are traditional Chinese delicacies originating from the Zhejiang province. These dumplings are celebrated for their soft, fluffy bun exterior and sweet, creamy bean paste filling. In China, they are often served during festivals and special occasions, symbolizing prosperity and happiness. The bean paste, often made from red azuki beans, offers a delightful contrast to the pillowy exterior, making it a favorite among dessert lovers.
The history of these dumplings dates back centuries, with roots in regional variations across China. In Zhejiang, these dumplings have been crafted with a keen emphasis on texture and balance of sweetness. Often enjoyed with tea, they provide a harmonious complement to the bitter notes of traditional Chinese teas.
Ingredients
Filling Preparation
Begin by preparing the sweet red bean paste filling. Soak the red beans overnight in a bowl of water. This step ensures that the beans soften, reducing cooking time, and resulting in a smoother paste.
After soaking, drain the water and rinse the red beans. Place the beans in a stockpot with fresh water, ensuring that the water level is a couple of inches above the beans. Bring to a boil, then reduce to a simmer, cooking until the beans are tender, which may take about 1-2 hours.
Once cooked, drain the beans and transfer them to a blender or food processor. Add a cup of sugar and a pinch of salt to taste. Blend until smooth, adjusting sweetness as desired. The result should be a thick, creamy paste. Allow this filling to cool completely.
Dough Preparation
While the filling cools, prepare the dough. In a large mixing bowl, combine 2 cups of flour, 1 tablespoon of sugar, a pinch of salt, and 1 teaspoon of baking powder. Mix dry ingredients well to ensure even distribution.
In a separate bowl, dissolve 1 teaspoon of yeast in 3/4 cup of warm water. Let it sit for about 5 minutes, allowing the yeast to activate and become frothy. This step is crucial for creating the airy texture of the dumpling dough.
Make a well in the center of the dry ingredients, and pour in the yeast mixture. Add 2 tablespoons of oil and mix until a soft dough forms. Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Cover with a damp cloth and let it rise in a warm place until doubled in size, roughly 1-2 hours.
Assembly and Cooking
Once the dough has risen, punch it down and knead briefly to remove air bubbles. Divide the dough into equal-sized balls, keeping the unused portions covered to prevent drying out.
Flatten each ball into a disk with slightly thicker edges, placing a tablespoon of the bean paste in the center. Carefully gather the edges over the filling, pinching to seal, and form into a smooth ball. Ensure that the filling is securely encased in the dough to prevent it from leaking during cooking.
Steaming
Prepare a steaming basket lined with parchment paper or cabbage leaves to prevent sticking. Place the dumplings inside, leaving ample space between them to expand. Cover and let them proof for an additional 20 minutes.
Fill a pot with water and bring to a vigorous boil. Position the steaming basket over the pot, ensuring it doesn’t touch the water, and steam for approximately 15 minutes. Use a timer to keep track of the steaming process.
Serving Suggestions and Enjoyment
Zhejiang Sweet Bean Dumplings are best enjoyed warm. Serve them with a pot of green or jasmine tea, allowing the aromatic flavors to enhance the sweetness of the dumplings. These dumplings also pair wonderfully with fresh fruit like mandarin oranges or melon slices, adding a refreshing contrast to the rich filling.
Whether served as a dessert or a sweet snack, remember to savor each bite slowly, appreciating the cultural legacy and craftsmanship involved in each dumpling. They are perfect as a festive treat or to simply enjoy during a moment of relaxation.