Thai Black Sesame Dumplings in Ginger Syrup

Instructions

1. Prepare the filling
   In a food processor, grind the toasted black sesame seeds until fine. Mix with sugar and softened butter until it forms a paste. Roll into small balls (about 1/2 teaspoon each) and place on a plate. Refrigerate for 15 minutes to firm up.
2. Make the dough
   In a large bowl, gradually add warm water to the glutinous rice flour, mixing with your hands until it forms a smooth, pliable dough that's not sticky. The dough should be soft but hold its shape. Add more water or flour as needed to achieve the right consistency.
3. Form the dumplings
   Take a small piece of dough (about 1 tablespoon) and flatten it in your palm. Place a chilled sesame ball in the center. Carefully wrap the dough around the filling, sealing it completely. Roll between your palms to form a smooth ball. Repeat with remaining dough and filling.
4. Prepare the ginger syrup
   In a medium pot, combine water, sugar, sliced ginger, pandan leaves (if using), and salt. Bring to a boil, then reduce heat and simmer for 10 minutes to infuse the flavors. Keep the syrup hot but not boiling.
5. Cook the dumplings
   Bring a large pot of water to a boil. Gently drop the dumplings in, a few at a time to prevent crowding. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer directly to the ginger syrup.
6. Serve
   Ladle the dumplings and hot ginger syrup into serving bowls. Sprinkle with toasted sesame seeds. Serve immediately while warm.