| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Chinese, Dim sum, Yee | 1 | Servings |
INGREDIENTS
| -Yield: 3 doz. 1 recipe of the sweet glutinous rice dough* 1 recipe of the sweet crescent filling*; -=OR=- | ||
| 2 | c | Canned red bean paste (Dow-sah) |
| Sesame seeds | ||
| Oil for deep frying |
INSTRUCTIONS
FILLING *Recipe is included in this collection. WRAPPING: Divide dough in half and separate each half into 12 portions. Roll each to form a ball. Flatten by hand to a 3 inch round. Put 1 teaspoon of red bean paste or sweet crescent filling in center, press opposite sides together to seal. Roll again in palms to form a round ball. Roll ball in sesame seeds. Repeat with rest of the dough. COOKING: Heat oil in wok over medium heat (350 degrees in a deep fryer). Deep fry four balls per batch, moving them constantly so they do not stay at the bottom. After 2-3 minutes, balls will start to float. Rotate them with chopsticks or a slotted spoon, gently pushing them against the side of the wok. (This action will help the balls retain a rounder shape). Continue frying them until the balls attain a medium golden brown color. (Approximately 8-10 minutes.) Drain on paper towel and cool for 5 minutes before serving. DO AHEAD NOTES: Jeen Dueys can be made ahead and kept refrigerated for several days. Reheat by deep frying or in oven at 350 degrees for 10 minutes. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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