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Sesame Balls Recipe

Printable Version of Recipe

      Yield: 32 Snacks
             L2 oz potatoes
             Salt and pepper
      2 oz Sugar
      4 fl  Water
      8 oz Glutinous rice flour or rice flour
      4     Chinese dried mushrooms
      4 oz Loin of Pork
      1 ts  Soy sauce
      1 ts  Sugar
      1 ts  Dry sherry
      1 oz Dried shrimps
      2 tb Oil plus oil for
             Deep frying
    1/2 ts Chopped shallot
      1 tb Chopped chives
      2 oz Canned water chestnuts, diced
      2 tb Water
      1 ts  Five spice powder
      1 ts  Oyster sauce
    1/4 ts Sesame oil
      1 tb  Corn flour
      4 oz  Sesame seeds for coating
  Cook the potatoes in boiling salted water until tender, then mash them
  until they are quite smooth. Dissolve the sugar in the water in a
  saucepan over a fairly low heat. Sift the rice flour into a large
  bowl. Make a well in the centre, then add the mashed potatoes and
  sugar solution. Gradually stir in the rice flour then knead the
  mixture into a soft dough. Cover with cling film or a tea towel and
  chill. Prepare the filling. Soak the mushrooms in cold water for 15
  minutes, then drain and steam them over boiling water for 15 minutes.
  Remove the mushroom stalks, then finely dice the caps. Finely dice
  the pork and marinate it with the soy sauce, 1/2 teaspoon of the
  sugar and 1/2 teaspoon of the sherry for 10 minutes. Soak and dice
  the dried shrimps. Heat the 2 tablespoons oil in a wok or frying pan.
  Add the pork, shallot and shrimps and fry for a while, then stir in
  all the remaining filling ingredients. Roll the dough into a cylinder
  shape, then cut it into 32 equal portions. Press the pieces of dough
  into flat circles and place a little filling in the centre of each.
  Draw up the edges of the dough, working it around the filling to seal
  it in and make neat balls. Coat these completely in sesame seeds.
  Heat the oil for deep frying to 190 c/375 F, then add the sesame
  balls and deep fry them until golden brown. Drain and serve.

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