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      RECIPE TITLE "Crispy Sesame Rice Dumplings"
    recipe from Martin Yan's Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns Around the World Copyright © 2001 by Yan Can Cook.

    ... more great recipes by  Martin Yan on our GREAT CHEFS page!

    yields MAKES 14 DUMPLINGS, SERVES 6 time--- difficulty moderate

    Do we have desserts at a dim sum brunch? Well, not exactly, but these crispy glutinous rice balls come close. Bite into one of these wonderfully chewy rounds filled with red bean and lotus root paste and you will want to whip up another batch to enjoy with your afternoon tea.



    2 cups glutinous rice flour
    1/2 cup boiling water


    1/3 cup red bean paste
    1/3 cup lotus seed paste
    3 tablespoons finely chopped roasted
    Vegetable oil, for deep-frying
    1 egg, lightly beaten
    1/2 cup sesame seeds


    1. To make wrappers, place glutinous rice flour in a bowl. Add boiling water, stirring with chopsticks or a fork, until dough is evenly moistened. Knead dough into large ball. Cover and let rest for 20 minutes.

    2. To make filling, combine red bean paste, lotus seed paste, and peanuts in a bowl; mix well.

    3. Shape each dumpling: On a board lightly dusted with rice flour, knead dough until smooth. Roll dough into a cylinder about 12 inches long; cut crosswise to make 14 pieces. Cover dough to prevent drying. With flour-dusted hands, make an indentation in center of a piece of dough; place about 1 tablespoon of filling in hole and pinch edges to seal and shape into balls. Cover while shaping remaining dumplings.

    4. In a wok or 2-quart saucepan, heat oil for deep-frying to 350°. Dip dumplings in beaten egg, drain briefly, then coat with sesame seeds. Deep-fry dumplings, a few at a time, turning once, until they puff slightly and float, 2 1/2 to 3 minutes. After dumplings rise to the surface, cook until golden brown, about 30 seconds more. Remove with a slotted spoon and drain on paper towels. Serve warm or at room temperature.

    A Sneak Technique for a Sweet Treat

    Let me give you a hint for making these crispy little bubbles of sweetness that are favorite snacks all over Hong Kong: don't roll out the dough. If you roll it out and then try to wrap it around the filling, the hairline seams where you've sealed the dough will burst open into gaping, laughing cracks when you deep-fry the balls. Instead, cup the dough in the palm of your hand and use the thumb of the opposite hand to push a little well into the dough's center. At the same time, using the fingers of the hand that's holding the dough, gently draw up the "walls" of the well. They'll thin out some, but that's okay. Now place the filling into the well, gather the thin top edges of dough together, and press tightly to create a seal. This safely sealed glutinous rice ball won't let out its secrets until you take a bite.

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