Sweet Green Tea Dumplings - Tang Yoon Sweet Green Tea Dumplings - Tang Yoon (makes 50 dumplings) Filling: 2 tablespoons Lion Custard Powder 2 cups non-dairy milk 1/4 cup sugar, more or less to taste 2 tablespoons green tea powder 1 tablespoon coconut oil Dough 2 cups glutinous flour 1 3/4 cup water Syrup 2 cups water 1/4 cup brown sugar 1 inch ginger, sliced Directions In a pot, mix custard powder, sugar and non-dairy milk until there are no lumps. Heat over medium heat until thickened. Mix in green tea powder and coconut oil. Set aside to cool. Put custard mixture into a piping bag and pipe nickle-sized balls onto parchment paper. Put into freezer for 3-4 hours or until frozen. Prepare dough by mixing glutinous rice flour and water with hands. Pull out 1-inch pieces of the dough. Flatten with fingers and put frozen custard filling into the center. Seal the dumpling and roll in between hands until a ball forms. Place onto a sheetpan with parchment paper. Dumplings can now be cooked immediately or frozen for later. If cooking immediately, add dumplings to boiling water and boil for 1-2 minutes or until dumplings are floating. If cooking frozen dumplings, time will be about 5 minutes. To prepare the syrup, bring to a boil the water, sugar and sliced ginger. Turn off heat. Add dumplings to the syrup and serve.