Black Sesame Tang Yuan

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1. 1Step 1: In a small saucepan, melt the butter over medium heat. Once melted, reduce heat slightly and let it bubble for another minute. When tiny golden specks appear at the bottom, reduce heat slightly again. Stir with a spatula or wooden spoon, watching carefully as the butter can burn easily. Continue heating until more golden specks turn brown, like milk chocolate color. Turn off heat and immediately pour the browned butter into a bowl. (It usually takes about 4 minutes to melt and brown the butter.)
2. 2Step 2: Toast the sesame seeds in a skillet over medium-high heat. In 2 to 3 minutes, you should smell a faint nutty aroma and see light wisps of smoke from the sides. Turn off heat and let seeds cool for a few minutes.
3. 3Step 3: While the seeds are still warm, carefully transfer them to the bowl of a food processor, avoiding spills. You can transfer to a bowl first if needed.
4. 4Step 4: Add the browned butter, powdered sugar, vanilla extract, and salt (if using). Blend for about 4 to 5 minutes, stopping and scraping down the sides frequently, until you get a runny black sesame mixture. Transfer the filling to a bowl and chill in the refrigerator for a few hours or freeze for about 20 minutes, until solid.
5. 5Step 5: Put on disposable gloves. Line a large plate or quarter sheet pan with parchment paper. Scoop out 10 to 11 grams (about 2 teaspoons) of the filling and roll into a tiny ball. Transfer to the lined plate. Continue shaping all the filling into balls. After about 12 to 13 balls, if the butter is melting and shaping gets messy, freeze the filling for 10 minutes to chill again. Once all balls are shaped, freeze them for at least 30 minutes or overnight.
6. 6Step 6: Boil 2 to 3 cups of water in a small saucepan. (You won't use all of it for the dough; having extra hot water on hand is helpful.)
7. 7Step 7: Pour the glutinous rice flour into a medium to large mixing bowl. Dip a 1/4 cup metal measuring cup into the saucepan and measure out 3/4 cup of boiling hot water, pouring it over the flour. Be careful to avoid scalding. The flour will start to gelatinize, which is desired.
8. 8Step 8: Use chopsticks or a large fork to stir the water into the flour. Once incorporated, cover the bowl with a plate, silicone lid, or damp towel and let the dough cool for a minute before kneading by hand. Gather and knead the dough. If it looks dry, pour a tablespoon of hot water over the loose flour and continue kneading (usually needed). Knead until the dough is cohesive, a bit tacky but not too sticky. Place the dough in the bowl and cover it. Don't let the dough sit too long, as it will dry out and make wrapping harder.
9. 9Step 9: Line a large plate or quarter sheet pan with parchment paper. Shape the tang yuan 5 at a time to prevent the filling from melting and the dough from drying. Take 5 pieces of frozen filling out of the freezer. Rip off 5 small pieces of dough, each 15 to 16 grams (just over 2 teaspoons). Leave 1 piece out and keep the other 4 covered in the bowl.
10. 10Step 10: Take a small piece of dough and roll it into a ball. Press your thumbs in the middle to shape it into a small bowl about 2 inches in diameter. If difficult, flatten into a round disc. If your hands stick, dust them lightly with glutinous rice flour.
11. 11Step 11: Place a chilled black sesame filling ball in the center. Use the crook of your hand to wrap the dough around the filling. Use your left thumb to hold the filling down and the crook of your right hand to wrap. If this feels unnatural, just wrap as best you can.
12. 12Step 12: Pinch the opening together to seal the dumpling, ensuring the filling is completely sealed. Roll the ball again until smooth and round. Transfer to the lined plate. Continue shaping the remaining 4 pieces of dough with the other filling balls. Then shape the remaining dumplings, 5 at a time.
13. 13Step 13: Once all dumplings are shaped, you can freeze them for later or cook them now.
14. 14Step 14: Add 9 cups of water to a saucepan. Add the brown sugar, ground ginger, and ginger slices. Cover and bring to a boil on high heat. Reduce heat to medium-high, and carefully add 12 tang yuan to the sugary liquid. Stir for about 30 seconds to prevent them from sinking. The dumplings should be fully cooked in about 4 minutes (they'll float to the top). If cooking frozen dumplings, they'll take about 5 minutes.
15. 15Step 15: Transfer the dumplings to bowls with some broth. Then cook the remaining dumplings. Cooked tang yuan are best served immediately to keep the filling runny and the dough soft.