Recipe
Sweet Red Bean Dumplings
Soft, chewy glutinous rice dumplings filled with sweet red bean paste — a comforting East Asian dessert served warm or at room temperature.
Ingredients
Method
25 mins prep35 mins cook60 mins total
Soak azuki beans for 6–8 hours or overnight, then drain. Simmer in fresh water for 45–60 minutes until very soft.
Drain the beans, then cook with sugar over low heat, mashing and stirring until thick enough to hold shape. Cool completely.
Mix glutinous rice flour with a pinch of salt, then add warm water gradually until a smooth, pliable dough forms.
Divide dough into 12 pieces. Flatten each piece, add 1–2 teaspoons red bean paste, then seal and roll into a smooth dumpling.
Bring a pot of water to a gentle boil and cook dumplings in batches for 3–5 minutes, until they float and look slightly translucent.
Lift out with a slotted spoon, drain briefly, and serve warm with optional honey, icing sugar, or toasted sesame.
Notes
If the dough cracks while shaping, knead in a teaspoon of warm water at a time until pliable.
Cool the red bean paste fully before filling so the dumplings seal cleanly.
Cook in small batches to prevent sticking and maintain an even simmer.
About this recipe
These sweet red bean dumplings pair a chewy glutinous rice wrapper with a smooth azuki bean filling for a dessert that is simple, comforting, and texturally satisfying. They are lightly sweet, easy to portion, and ideal for serving as a warm finish after a meal.
The key is getting the bean paste thick enough to shape and the dough soft but not sticky. Cook the dumplings until they float, then serve plain or with a light finish of honey, icing sugar, or toasted sesame for extra aroma.
