Sesambällchen mit roter Bohnenpaste

Sesame balls with red bean paste

Sesame balls with red bean paste

Delicious Asian dish

Ingredients

Shan'shi ingredients

Additional ingredients

  • 120 g glutinous rice flour
  • 40 g granulated sugar
  • ¼ teaspoon salt
  • 80 ml boiling water
  • 200 g red bean paste, chilled
  • 3 tbsp white sesame seeds

Preparation

Mix the sugar, glutinous rice flour and salt and make a well in the center.

Add hot water and mix well with chopsticks, then knead into a dough with your hands. If the dough is too crumbly, add a tablespoon of warm water. If it is too runny, add a teaspoon or more of gluten flour.

Cover the dough and leave to rest at room temperature for half an hour.

Meanwhile, shape the bean paste into 10 equal-sized balls.

After the resting time, shape the dough into 10 equal balls and roll out into round discs (approx. 8 cm in diameter and half a cm thick).

Fill the dough with the bean paste and roll it into a round dumpling in your hand. Then moisten all over with a few drops of water and roll in sesame seeds so that the ball is covered all over.

Heat the oil in a pan to 150°C for deep-frying and deep-fry the balls until golden brown. Keep moving and basting with hot oil. The whole process takes about 10 minutes. If a ball bursts, remove it immediately so as not to contaminate the oil.

After 10 minutes, increase the oil temperature and fry the balls for a further 5 minutes until golden brown. (The total frying time is therefore about 15 minutes).

Remove the balls and leave to cool on a rack for 10 minutes before serving.

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More delicious recipes from China

by awirnsberger

Cong You Bing – Frühlingszwiebel “Pancakes” mit Sambal Olek

Cong You Bing - Spring onion pancakes with sambal olek

Cong You Bing - Spring onion pancakes with sambal olek

Delicious Asian dish

Preparation time:approx. 45 minutes

Ingredients for four people

Ingredients

Shan'shi ingredients for the filling

Ingredients for the batter

  • 300 g flour
  • 150 g hot water
  • 30 ml peanut oil
  • 40 ml cold water
  • pinch of salt
  • Flour for the work surface
  • Peanut oil for coating

Preparation

Knead flour with hot water, peanut oil and a pinch of salt to form a smooth dough.

Add cold water and continue kneading until the dough is uniform.

Shape the dough into a ball and cover with a damp tea towel. Leave to rest for at least 30 minutes.

Meanwhile, finely chop the spring onions.

After the resting time, knead the dough again and divide into 8 equal pieces. Shape these into balls.

Sprinkle flour on the work surface to prevent sticking. Roll out the dough into a circle about 1 mm thick and brush with peanut oil.

Spread 1-2 tbsp of the finely chopped spring onions on top, season lightly with salt and roll into a sausage.

Shape the rolled sausage into a snail and flatten with the palm of your hand. Roll out a little thinner if desired (recommended thickness: 1 mm – 1.5 cm).

Heat some peanut oil in a frying pan and fry the pancakes for about 3 minutes on each side over a low to medium heat until golden brown and crispy.

Use sambal olek for dipping.

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Tip:

Soy sauce and various chili sauces

More delicious recipes from China

by awirnsberger