Sesame Seed Balls

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   If you are using one of the bean pastes for a filling, measure 1 level teaspoon of paste for each dumpling and roll each portion into a small ball.

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   Put on a plate, cover, and set aside.

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   If you are using the peanut filling, put it in a small bowl.

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   Put the rice flour in a bowl and make a large well in the center.

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   Have a small bowl of water nearby for wetting your hands later.

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   Bring the 2/3 cup water to a boil in a small saucepan.

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   Add the candy and stir until completely dissolved.

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   Remove from the heat and pour the sugar syrup into the rice flour.

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   Use a wooden spoon or spatula to combine, stirring and eventually pressing the ingredients into a ball.

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    Transfer to a work surface (the dough will still be warm, so be careful) and knead until smooth.

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    Cut the dough into 3 pieces.

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    Take a piece and give it a gentle squeeze.

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    This dough tends to dry quickly due to the hot water evaporating.

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    If cracks form, wet your hands and squeeze on the dough.

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    Roll it on your work surface into a chubby log about 6 inches long.

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    The extra water should soften and smooth the dough out.

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    Cut the log into 6 even-size pieces.

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    Roll each piece into a ball and cover with plastic wrap to prevent drying.

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    Repeat with the remaining dough pieces to yield 18 balls total.

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    For each dumpling, take a ball of dough and make a deep indentation to create a little cup.

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    Aim to make the cup about 1 inch deep.

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    You can build up the wall by pressing it between your thumb and index finger, working all the way around.

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    Put a ball of paste or 1 teaspoon of ground peanut mixture in the well, tapping it down a bit.

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    Close the cup, making sure that the filling is enclosed.

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    Pinch and twist off any extra dough and seal well.

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    Roll the dumpling between your hands to make it perfectly round and smooth; slightly wet your hands before this final roll if the dough feels dry.

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    Set aside and repeat to make more; cover the filled ones to prevent drying.

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    Put the sesame seeds in a small bowl.

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    Dunk each dumpling into the bowl of water, shake off the excess water, and then put it in the bowl of sesame seeds.

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    Dredge the dumpling to coat it well with sesame seeds, then place it back on your work surface.

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    Repeat with the remaining balls.

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    As you gain confidence, you can dunk and coat 2 balls at a time.

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    Working over the bowl of sesame seeds, now roll each coated ball between your palms to remove excess sesame seeds and ensure that the remaining ones adhere well.

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    Cover the finished coated balls with plastic wrap or a kitchen towel.

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    To deep-fry the balls, use a wok or a pot, about 8 inches wide and 5 inches deep (for example, a 4-quart pot).

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    Near the stove, have a platter or baking sheet lined with several thicknesses of paper towel.

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    Pour in the oil to a depth of 2 1/2 inches.

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    Heat over medium-high heat to just below 350F on a deep-fry thermometer.

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    (If you dont have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if bubbles rise immediately to the surface and encircle the chopstick, the oil is ready.)

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    Steady the oil temperature by lowering the heat to medium.

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    Fry the balls, 6 at a time, for 7 to 8 minutes, carefully lowering each one into the oil.

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    The balls will lazily fry at the bottom of the pot for 2 to 4 minutes before floating to the surface.

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    During that period, frequently turn and stir the balls to prevent uneven browning.

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    After they rise, use the back of a metal slotted spoon or spatula to resubmerge each one in the oil and to gently press it against the side of the pan.

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    Press and hold for 1 to 2 seconds and release; you will see the balls expand a bit.

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    They will rotate and swim around the pot so that each can have its turn at being pressed.

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    Keep pressing and releasing until each is about 2 1/2 times its original size; you will develop a rhythm.

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    When the balls are about 2 inches in diameter, stop pressing and let them fry a bit longer until golden brown.

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    Lift them from the oil, letting excess oil drip back into the pot, then place on the paper towels to drain.

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    Fry the remaining sesame seed balls.

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    Adjust the heat during frying so that it remains from 340 to 360F.

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    Though you can eat these sesame seed balls at room temperature, when they are warm they are a tad crisper on the outside, which makes a nice contrast with the chewy inside.

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    Do try to eat them the day they are made.

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    If desired, reheat them in a 400F oven for about 5 minutes until heated through and gently sizzling, or refry in 2 1/2 inches of 350F oil for about 1 minute; they re-crisp as they cool.

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    Cover leftovers with parchment paper and keep at room temperature.

* Per serving · 4 servings · Values may vary.