INGREDIENTS

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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