Meal Prep · Chinese
Sesame Balls
Chewy, sweet, and nutty, these golden fried delights are a classic Chinese dim sum treat.
Ingredients
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Step-by-step- In a large bowl, combine glutinous rice flour and sugar. Gradually pour in the hot water, mixing with a spoon until a shaggy dough forms. Once cool enough to handle, knead the dough for 5-7 minutes until it’s smooth and pliable. If the dough is too sticky, add a teaspoon of flour; if too dry, add a teaspoon of hot water.
- Divide the dough into 12-15 equal pieces, about 1 tablespoon each. Roll each piece into a smooth ball. Do the same for the red bean paste, dividing it into 12-15 smaller balls.
- Take one dough ball and flatten it into a disc. Place one red bean paste ball in the center. Carefully wrap the dough around the filling, pinching the seams to seal completely. Roll gently between your palms to form a smooth ball.
- Place the white sesame seeds in a shallow dish. Roll each filled dough ball in the sesame seeds, pressing gently to ensure an even and thorough coating. Set aside on a baking sheet.
- Heat the vegetable oil in a deep pot or wok over medium heat to 325-350°F (160-175°C). To test, drop a small piece of dough; it should sizzle gently and float to the surface within a few seconds.
- Carefully add 4-5 sesame balls to the hot oil, ensuring not to overcrowd the pot. Fry for 8-10 minutes, gently stirring and rotating them occasionally to ensure even cooking and browning. The balls will float and expand, becoming golden brown and crispy.
- Using a slotted spoon, remove the sesame balls from the oil and place them on a plate lined with paper towels to drain excess oil. Serve warm and enjoy!
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 4 g |
| Carbohydrates | 35 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sodium | 5 mg |
Storage & Freezer Guide
Make it last Room Temperature 1 day
Store in an airtight container. Best enjoyed fresh on the day they are made, as they can lose crispness over time.
Refrigerator 2-3 days
Place in an airtight container. The texture may become chewier, and the crispness will diminish.
Freezer Up to 1 month (unfried)
Unfried sesame balls can be frozen. Arrange them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Fry from frozen, adding a few extra minutes to the cooking time.
Reheat Oven/Air Fryer
For best results, reheat in a preheated oven at 350°F (175°C) for 5-7 minutes, or in an air fryer at 350°F (175°C) for 3-5 minutes, until warmed through and slightly crispy. Microwaving is not recommended as it makes them soggy.
Chef’s Corner
- **Dough Consistency is Key:** The dough should be soft, pliable, and not too sticky. Adjust with small amounts of flour or hot water as needed. A well-kneaded dough prevents cracking during frying.
- **Maintain Oil Temperature:** Frying at a consistent 325-350°F (160-175°C) is crucial. Too low, and they absorb too much oil; too high, and they brown too quickly without cooking through.
- **Don’t Overcrowd the Pot:** Fry in batches to maintain oil temperature and allow the sesame balls to expand and cook evenly.
- **Gentle Handling:** Be gentle when forming and coating the balls to prevent cracks, which can cause them to burst during frying.
