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Bolas de sésamo crujientes y doradas con una cáscara de arroz glutinoso masticable y un relleno dulce de pasta de loto o pasta de frijol rojo — un clásico amado del dim sum chino. Estos postres fritos son sorprendentemente accesibles en casa con algunas técnicas simples. La cáscara se infla hermosamente mientras se fríe, creando ese interior hueco y aireado característico con un crujido satisfactorio en el exterior y una masticabilidad suave y masticable en el interior.

Instrucciones

1. 1

   Divide the Red Bean Paste or Lotus Paste into 12 equal portions (about 20g each). Roll each portion into a smooth ball between your palms. Place on a plate, cover with Plastic Wrap, and refrigerate for at least 15 minutes to firm up. Cold filling is much easier to wrap.

2. 2

   In a large Mixing Bowl, whisk together the Glutinous Rice Flour, Sugar, and Baking Powder. Pour in the ![boiling water] all at once and stir vigorously with a Spatula or chopsticks until a shaggy dough forms.

3. 3

   Add the tablespoon of Neutral Oil and knead the dough in the bowl until it is smooth, soft, and slightly tacky — about 2–3 minutes. It should feel like soft Play-Doh and not crack when bent. If it's too dry, add Water 1 teaspoon at a time. Cover with Plastic Wrap and rest for 10 minutes.

4. 4

   Divide the rested dough into 12 equal portions (about 28g each). Keep the portions you're not working with covered with Plastic Wrap to prevent drying out.

5. 5

   Working one at a time, flatten a dough portion into a round disc about 3 inches wide, slightly thicker in the center than the edges. Place a chilled filling ball in the center. Gather the edges of the dough up and around the filling, pinching firmly to seal. Roll gently between your palms to form a smooth ball. Make sure there are no cracks or thin spots — these can cause the ball to burst while frying.

6. 6

   Pour the White Sesame Seeds into a small bowl. Lightly dampen the surface of a filled dough ball with a tiny bit of Water (just barely wet your palm), then roll it in the White Sesame Seeds, pressing gently so the seeds adhere all over. Set aside on a Baking Sheet and repeat with all balls.

7. 7

   Pour the frying Neutral Oil into a Wok or Pot to a depth of at least 3 inches. Heat the oil to ![320°F] over ^[medium heat]. Use a Meat Thermometer — temperature control is the key to success. Too hot and the outside burns before the inside cooks; too cool and the balls absorb excess oil.

8. 8

   Carefully lower 3–4 sesame balls into the oil. Do not crowd the wok. Fry undisturbed for 2 minutes, then begin gently pressing the balls against the side of the Wok with the back of a Slotted Spoon. This pressing technique encourages the balls to puff and expand. Turn them frequently for even browning.

9. 9

   Continue frying, pressing and turning, for 8–10 minutes total. As the balls puff up, gradually increase the oil temperature to ![350°F] to crisp and golden the exterior. The finished balls should be deep golden brown and noticeably larger than when they went in. Remove with a Slotted Spoon and drain on a Wire Rack. Repeat with remaining balls.

10. 10

    Allow the sesame balls to cool for at least 5 minutes before eating — the filling inside will be very hot. Serve warm. They are best enjoyed within a few hours of frying while the exterior is still crispy.