Persimmon Dumplings (Hongsi Gyeongdan): Sweetened Naturally with Fruit
Persimmon Dumplings (Hongsi Gyeongdan): Sweetened Naturally with Fruit
Make Persimmon Dumplings: A Simple Chuseok Treat with Reduced Sugar
Using ripe persimmons allows you to create delicious rice cakes with less added sugar. These delightful dumplings offer a chewy texture from the rice dough, a sweet and moist filling of persimmon puree and dried persimmon pieces, all coated in a soft, crumbly castella cake topping. It’s a healthier and naturally sweet treat perfect for holidays like Chuseok or any special occasion.
Dumpling Dough Ingredients- 2 cups non-glutinous rice flour
- 1 Tbsp sugar (optional, adjust based on persimmon sweetness)
- 2 ripe persimmons (pitted, seeded, and mashed)
- 50g dried persimmon pieces (cut into bite-sized pieces)
Cooking Instructions
Step 1
First, sift the non-glutinous rice flour twice to ensure it’s free of lumps and has a fluffy texture. This step is crucial for a smooth and chewy dumpling dough.
Step 2
Carefully remove the tough core and any seeds from the center of the ripe persimmons. Removing this core prevents any potential astringency and contributes to a cleaner flavor. Additionally, removing the core is said to aid digestion, easing concerns about constipation.
Step 3
Mash the pitted persimmons with a spoon, then press them through a fine-mesh sieve. This process creates a smooth, lump-free persimmon puree which will form the base of your dumpling dough. Straining ensures a delicate texture.
Step 4
Add the prepared persimmon puree to the sifted rice flour and begin mixing to form the dough. The key here is using the persimmon puree instead of water. Gradually add the puree, adjusting the amount of rice flour as needed, until you achieve a dough that is neither too sticky nor too dry. (You can optionally mix in 1 tablespoon of sugar at this stage to further enhance sweetness).
Step 5
Knead the dough until it’s slightly looser than typical steamed rice cake dough, but still pliable and slightly sticky. Kneading develops the gluten, giving the dumplings their characteristic chewy texture.
Step 6
Trim the firm outer edges and the bottom of the castella cakes. Crumble them finely using a fork or your hands, then sift them to create a light, airy coating. This ensures an even distribution of the topping.
Step 7
Take a portion of the dough (about 2 cm in diameter) and roll it into a ball. Gently press an indentation into the center and place a piece of dried persimmon (about one finger segment long) inside. Carefully seal the dough around the filling, ensuring it’s completely enclosed to prevent the filling from leaking out during cooking. Shape it into a smooth, round dumpling.
Step 8
Gently drop the formed dumplings into a pot of boiling water. Stir occasionally to prevent them from sticking to the bottom. Cook until the dumplings float to the surface and appear plump and cooked through, typically about 3-5 minutes. Once cooked, carefully scoop them out with a sieve and briefly rinse under cold water to cool them down and enhance their chewy texture.
Step 9
Drain the cooled dumplings and place them in the prepared castella crumbs. Gently roll the dumplings until they are evenly coated with the cake crumbs. Finally, press a few sunflower seeds onto the top of each dumpling for a decorative touch. Enjoy your beautifully crafted persimmon dumplings!
