Dennis’s Thoughts
Why do I keep making Chinese food? Well, it’s kind of the perfect storm. Chinese food is probably my favorite cuisine, always has been. One of my best friends, Brenton, actually worked in his parents’ Chinese restaurant growing up. We met in college through a mutual friend. We’ve been climbing buddies, roommates, even cooking buddies! He showed me how to make some of the stuff his dad would make him as a kid. And each time, it far surpassed the takeout version I had growing up. Now, he’s shown me how to make sesame balls with plum filling.
These sesame balls with plum filling are delicious, no ifs ands or buts about it. They are best fresh. Reheated they won’t be as crispy, but they probably won’t make it to your fridge anyway. Another filling you could try is red bean. Or if you are looking for something more savory but still Chinese, try our scallion pancakes. Or if you still just want something deep fried, try our crab rangoons. Anyway, take it away Brenton!
My Buddy Brenton!
Thanks Den! I always love sharing the food I grew up with with, I find it really gets the conversation going and, as you can see, is a great way to make friends. Anyway, these sesame balls with plum are an iconic fall/winter festival food. They always make me think of the bustling streets of Hong Kong, where crowds of people, bundled up in stylish modern clothing, grab bites of food from gleaming, steaming food carts run by hardy hawkers wizened by time and mirth. Hong Kong, old and new, neon and Buddhist temples, it’s people struggle with the direction of the island city even today. Still, other than wonton soup, I think nothing captures the cities undeniable warmth more than a golden crisp, gooey sweet inside, sesame ball.
Sesame Balls With Plum Filling
Ingredients
The Starter Dough
- 2 tbsp glutinous rice flour
- 1 tbsp water
The Filling
- 1 cup prunes
- 1 tbsp brown sugar
- 1 tsp lemon juice
The Rest of The Dough
- 7 tbsp brown sugar
- ½ tsp baking powder
- 1¼ cup glutinous rice flour
- â…“ cup water
- ¼ cup sesame seeds
Instructions
The Starter Dough
- Combine flour and water into a ball. Boil a pot of water and add the ball to the pot. Boil for 3 minutes, then take ball out and put into an ice bath for 3 minutes.
The Filling
- Add prunes to a large bowl and cover with hot water, let it sit for 20 minutes.
- Drain water from prunes. Add sugar and lemon juice. Blend mixture into a paste, or mash if you don't have a blender.
The Rest of The Dough
- Combine sugar, flour, baking powder, and water in a large mixing bowl. Break up the starter dough from earlier and add as well. Knead this mixture until it is thoroughly combined and no longer sticky.
- Roll dough a snake and cut into 1 inch sections. Roll each into a ball, then flatten it. Put a slight indent in the middle with your thumb. Add a spoonful of the plum filling. Pinch the dough around it and seal at the top. Smooth out any lumps by gently rolling in your hands. Repeat for each section of dough.
- Dip each ball into a bowl of water, then roll the ball in the sesame seeds until thoroughly coated.
- Heat up a pot of canola oil to 350 F. Drop the balls in and fry for 12 minutes, or until golden brown. Take the balls out and cool on a drying rack before eating.
Video
Nutrition
For another famous street food that captures the heart of its country of origin, try my makloub recipe. It’s a spicy flatbread sandwich from Tunisia!
Those look amazing Dennis and Brenton!
They were amazing, I highly recommend them!