Hateo Hu, also known as walnut paste dessert is a silky, smooth treat originating from Hong Kong and has become popular in Singapore. It’s a warm, comforting dish with a rich, nutty flavor and a touch of sweetness. Despite being called a “paste,” it’s more like a thick soup, making it both unique and delicious.

Shi Ling, who submitted this recipe, recalls fond memories of eating it with her mother in Singapore’s Chinatown. Walnut paste was a regular treat after their Sunday grocery shopping trips. Her mother loved walnuts, often reminding Shi Ling of their health benefits. This dessert was a staple in their family, and it’s still a nostalgic dish for her.

Hetao Hu is a traditional Chinese dish hailing from the Inner Mongolia region, particularly associated with the Mongolian culture. This dish primarily consists of wheat flour dumplings filled with various ingredients, often including meat and vegetables. The name “Hetao Hu” translates to “Hetao soup,” where “Hetao” refers to the Hetao region, known for its fertile land and agricultural bounty.

Origins

The origins of Hetao Hu can be traced back to the unique cultural and agricultural landscape of Inner Mongolia. The Hetao area, located along the Yellow River, has a long history of agriculture, particularly wheat cultivation. The region’s diverse culinary practices are influenced by both Mongolian nomadic traditions and Han Chinese farming communities, leading to a rich blend of flavors and cooking techniques.

Cultural Significance

In Mongolian culture, dumplings are a staple food, often enjoyed during family gatherings and celebrations. They symbolize unity and togetherness, as families typically come together to prepare and enjoy them. Hetao Hu, in particular, is known for its hearty nature and nutritional value, making it a popular choice for both everyday meals and special occasions.

Ingredients and Preparation

The main components of Hetao Hu typically include:

• Dumpling Wrappers: Made from wheat flour, these wrappers are rolled out thin and filled with a variety of ingredients.
• Filling: Common fillings include minced meat (often lamb or beef), vegetables (like cabbage or carrots), and seasonings such as garlic, ginger, and soy sauce.
• Broth or Soup Base: Hetao Hu is often served in a flavorful broth, enhancing the overall taste and providing warmth.

The preparation of Hetao Hu involves making the dough for the dumpling wrappers, preparing the filling, and then assembling the dumplings. Once formed, the dumplings are typically boiled or steamed and served in the broth.

Modern Popularity

Today, Hetao Hu is enjoyed not only in Inner Mongolia but also in other parts of China and among Chinese communities worldwide. Its popularity has grown due to the increasing interest in regional Chinese cuisines and the appeal of hearty, comforting dishes. The dish is often featured in restaurants specializing in Mongolian or northern Chinese cuisine, appealing to those seeking authentic flavors.

Nutritional Value

Hetao Hu is not only delicious but also nutritious. The combination of meat and vegetables in the dumplings provides a balanced meal rich in protein, vitamins, and minerals. The broth adds hydration and enhances the overall flavor, making it a satisfying option for diners.

To prepare the walnut paste, start by boiling the walnuts to remove their bitterness. Drain the water, then roast the walnuts until golden. Once roasted, blend them with water and sesame seeds into a smooth paste. In a separate bowl, mix rice flour with water to form a slurry. Combine the slurry with the walnut paste in a pot, adding more water and stirring constantly. As the mixture thickens, sweeten it with black sugar. Once it’s smooth and creamy, top it with coconut cream and serve.

This dish surprised me with how enjoyable it was. The texture was a delightful mix of smoothness and the natural graininess of walnuts. It’s not too sweet, and the touch of sesame adds a wonderful depth. Despite my initial doubts about the strong walnut flavor, I ended up loving it. The coconut cream on top gives it an extra layer of richness, making it a satisfying and comforting dessert that I would happily eat again.