About this recipe

Crispy, golden sesame balls with a chewy glutinous rice shell and a sweet lotus paste or red bean filling — a beloved Chinese dim sum classic. These deep-fried treats are surprisingly approachable at home with a few simple techniques. The shell puffs up beautifully as it fries, creating that signature hollow, airy interior with a satisfying crunch on the outside and a soft, chewy chew within.

Instructions

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.