Duck-Filled Sweet Sesame Balls Recipe - Cooking Index
Duck-Filled Sweet Sesame Balls Recipe - Cooking Index
| 1 1/2 cups | 93g / 3.3oz | Coarsely-chopped roast duck meat |
| 1/2 cup | 73g / 2.6oz | Coarsely-chopped dried apricot |
| 1/4 cup | 15g / 0.5oz | Finely-chopped green onion |
| 2 tablespoons | 30ml | Hoisin sauce |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Sesame oil |
| 1/4 teaspoon | 1.3ml | Freshly-ground white pepper |
| For The Dough | ||
| 1 lb | 454g / 16oz | Glutinous rice flour |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 2 1/2 teaspoons | 12ml | Baking powder |
| 1 1/4 cups | 296ml | Water |
| 1/4 cup | 59ml | Gin |
| For The Sesame Ball Assembly | ||
| 1 cup | 110g / 3.9oz | Raw white sesame seeds |
| Vegetable oil - for deep-frying |
Stir the duck, apricots, green onions, hoisin sauce, salt, sesame oil and pepper together in a medium bowl until blended.
For the Dough: Stir the rice flour, sugar and baking powder together in a large bowl. Make a well in the center of the dry ingredients and pour in the water and gin. Stir with chopsticks or a fork until the dough is smooth.
Turn the dough out onto a work surface and knead until smooth, about 5 minutes.
For the Sesame Ball Assembly: Divide the dough into 20 pieces. Flatten each piece with your fingers into a 2-inch circle. Place about 1 tablespoon of the filling in the center of each circle. Gather and pinch the edges of the circle together to seal in the filling. Roll between your palms to form a ball. Repeat with the remaining dough and filling, covering the filled rolls with a damp towel to prevent them from drying out. Roll the dough balls in the sesame seeds, pressing lightly to help the seeds adhere to the dough.
Pour enough oil into a 2-quart saucepan to fill 3 inches. Heat over medium heat to 350 degrees. Slide a few of the dough balls into the oil. Using a Chinese strainer or flat skimmer, move the dumplings around to brown evenly. When the dumplings rise to the top of the oil, use the strainer to keep them submerged, until they are golden brown, about 5 to 6 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining dumplings. Serve warm.
This recipe yields 20 dumplings.
Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: New Wave Chinese) - - from the TV FOOD NETWORK CANADA
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