Sesame Seed Puffs
These dumplings are traditionally served during the Chinese New Year. From Dim Sum by Rhoda Yee.
Total Steps
3
Ingredients
7
Tools Needed
4
Ingredients
- as needed oil for deep frying
- as needed sesame seeds
- 2 cup canned red bean paste
- 1/4 cup water
- 1 cup brown sugar, lightly packed
- 1 1/2 cup mashed, cooked sweet potato
- 2 cup glutinous rice flour
Instructions
Step 1
<a href="/technique/7S3QCKWK/mix">Mix</a> rice flour and sweet potato in a bowl. <a href="/technique/PXKXVQTM/dissolve">Dissolve</a> <a href="/technique/D434P8MH/brown">brown</a> sugar in water and bring to a <a href="/technique/LTNN8R88/rolling">rolling</a> <a href="/technique/W7VKDJHH/boil">boil.</a> Immediately add water to flour mixture and <a href="/technique/DRM2WPZ4/stir">stir</a> until dough is firm. <a href="/technique/KTS3TLW7/knead">Knead</a> lightly for a few minutes until dough is well <a href="/technique/7S3QCKWK/mixed">mixed</a>.
Step 2
Divide Dough in half and <a href="/technique/WRFN6T6X/separate">separate</a> each half into 12 portions. <a href="/technique/LTNN8R88/roll">Roll</a> each to form a ball. Flatten by hand to a 3-inch round. Put 1 tablespoon on red bean paste in the center and <a href="/technique/4NXSJQ3D/press">press</a> opposite sides together to <a href="/technique/K4VJ7RZ7/seal">seal.</a> <a href="/technique/LTNN8R88/roll">Roll</a> again in palms to form a round ball. <a href="/technique/LTNN8R88/roll">Roll</a> ball in sesame <a href="/technique/FYFCQVPR/seed">seeds.</a> Repeat with the rest of the dough.
Step 3
<a href="/technique/XZFHRHHF/heat">Heat</a> oil in <a href="/technique/HHMRLM85/wok">wok</a> over medium <a href="/technique/XZFHRHHF/heat">heat</a> (350 degrees in a deep fryer). <a href="/technique/Y4VX66KP/deep-fry">Deep fry</a> four balls per batch, moving them constantly so they do not stay at the bottom. After 2-3 minutes, balls will start to <a href="/technique/8YYYJDQ2/float">float.</a> Rotate them with chopsticks or a slotted <a href="/technique/NX588QBK/spoon">spoon</a>, gently pushing them against the side of the <a href="/technique/HHMRLM85/wok">wok</a> (this action will help the balls retain a rounder shape). Continue <a href="/technique/NZ2LK8CC/frying">frying</a> them until the balls attain a medium golden <a href="/technique/D434P8MH/brown">brown</a> <a href="/technique/HT4RHHGB/color">color</a>, approximately 8-10 minutes. Drain on paper towel and <a href="/technique/GZFHJC5K/cool">cool</a> for 5 minutes.