Sweet & Spicy Sesame Dumplings

INGREDIENTS:

  • 5 tbsp sesame seeds 
  • 1/2 dried red chile, crushed into a fine powder (or adjust based on your spice preference)
  • 2-3 tbsp jaggery (or muscovado sugar)
  • ¼ cup diced Reese Specialty Foods water chestnuts, drained and finely chopped
  • Dumpling wrappers (store-bought or homemade)
  • Ty Ling Sesame Oil, for frying

DIRECTIONS:

1. Toast the Sesame Seeds and Red Chile:
  • In a dry pan over medium heat, toast the sesame seeds, stirring frequently, until they become golden and fragrant (about 2-3 minutes). Remove them from the pan and set aside to cool.
  • In the same pan, lightly toast the dried red chile (you can cut it in half for more even toasting), stirring until fragrant. Be careful not to burn it. Once toasted, crush the chile into a fine powder using a mortar and pestle or a spice grinder
2. Prepare the Filling:
    • In a bowl, combine the cooled toasted sesame seeds, crushed red chile powder, jaggery (or muscovado sugar), and finely diced water chestnuts. Mix well until the jaggery has dissolved into the mixture and everything is evenly combined. You can adjust the amount of jaggery depending on how sweet or spicy you want the filling to be.
    3. Assemble the Dumplings:
      • Take the dumpling wrappers and place them on a clean surface. Spoon about 1 tsp of the sesame-chestnut filling into the center of each wrapper.
      • Wet the edges of the wrapper with a little water and fold the dumpling in half, pressing the edges together to seal. You can pleat the edges for a more decorative look or keep it simple by folding it into a half-moon shape.
      4. Fry the Dumplings:
        • Heat a generous amount of Ty Ling Sesame Oil in a large skillet or wok over medium-high heat.
        • Once the oil is hot, carefully add the dumplings to the pan, making sure they don’t overcrowd. Fry the dumplings for 2-3 minutes on each side until they become golden brown and crispy.
        • If you prefer a slightly softer texture, you can steam the dumplings for a few minutes after frying, or pan-fry with a little water for a crispy-bottomed yet tender top.
        5. Serve:
          • Remove the dumplings from the oil and drain on paper towels. Serve hot with a dipping sauce of your choice (soy sauce, chili oil, or a sweet and sour sauce works wonderfully).