---------- Recipe via Meal-Master (tm) v8.02

     Title: SESAME SEED PUFFS (JEEN DUEY)
Categories: Chinese, Dim sum, Yee
     Yield: 1 servings

          -Yield: 3 doz.
          -1 recipe of the sweet
          - glutinous rice dough*

--------------------------FILLING--------------------------
          -1 recipe of the sweet
          -crescent filling*; -=OR=-
     2 c  Canned red bean paste
          -(Dow-sah)
          Sesame seeds
          Oil for deep frying

 *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.

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