Sesame Balls (Jian Dui)

with red bean paste Makes 18 sesame balls

Total time: 11/ 4 hours + resting

Heat water and sugar together in a saucepan over medium to a boil, stirring to dissolve sugar; stir in flour.

Add sesame oil, then knead until dough is smooth. Transfer dough to a bowl, cover with plastic wrap, and let dough come to room temperature, about 30 minutes. (If dough is sticky, knead in more flour; if it's dry, knead in more water.)

Roll dough into an 18-inch log; cut into 18 pieces. Roll one dough piece into a ball, then shape into a “pot”, flouring hands as necessary. Scoop 2 tsp. bean paste into center of dough "pot", then seal dough around paste and reroll into a ball.

Dip dough ball into a dish of water, then into a dish of sesame seeds and gently press the seeds into the dough to coat completely. Repeat assembly until all dough pieces and paste are used.

Heat several inches vegetable oil in a wok or saucepan to maintain a temperature of 325°.

Fry sesame balls, in 2 batches, turning constantly. (Sesame balls will sink when added to the hot oil. Keep moving them around until they float to the top.) Gently press and roll balls with a mesh skimmer or heatproof spatula against the side of the wok until lightly golden, 14–15 minutes. Drain sesame balls on a paper-towel-lined plate.

Per sesame ball: 148 cal; 6g total fat (1g sat);

0mg chol; 7mg sodium; 21g carb (1g fiber,

4g total sugars); 2g protein

To be sure the sesame balls cook evenly, use a ruler as a guide to cut the dough into 1-inch pieces. So the bean paste doesn't leak out of the dough ball, be sure to carefully seal the dough around it. VIDEO: HOW TO FORM AND FRY SESAME BALLS CUISINEATHOME.COM/MAGAZINE Gently press and roll sesame balls against the side of the wok to thin the dough, helping them cook.