Cantonese — dim sum and New Year tradition
Deep-fried glutinous rice balls coated in sesame seeds, typically filled with lotus seed paste, red bean paste, or five-kernel nut mixture. The balls expand dramatically during frying as steam expands the hollow interior, while the exterior becomes a crisp, sesame-studded shell. Iconic Chinese New Year food and dim sum dessert.
Nutty sesame crust, crispy-chewy glutinous exterior, sweet dense filling — texturally one of the most satisfying Chinese desserts
{"Dough: glutinous rice flour, water, a little sugar, and sometimes sweet potato for colour","Roll into balls, create indentation, fill generously, seal carefully","Roll in white sesame seeds and press gently to adhere","Deep fry starting at moderate heat — gently press balls against wok wall to encourage expansion"}
{"Pressing balls against wok wall is the classic technique to encourage even expansion — the ball rolls and self-inflates","Lotus seed paste (lian rong): prestige filling; red bean: everyday; five-kernel nut: festive option","Can be made smaller (golf ball size) for dim sum service or larger (tennis ball) for New Year"}
{"Air pockets in sealing — balls burst during frying rather than expanding evenly","Sesame seeds falling off — must be pressed firmly into dough surface","Frying at too high heat initially — outside crisps before interior has expanded"}
Shark's Fin and Sichuan Pepper — Fuchsia Dunlop