Jin Dui Recipe
Make Jin Dui Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Coating and Frying
Method
Dough
- 1
Mix dry
In a medium bowl, whisk together 2 cups glutinous rice flour, 1 tablespoon all-purpose flour and 2 tablespoons granulated sugar until evenly combined.
- 2
Add water and oil
Gradually add 1 cup warm water and 1 teaspoon vegetable oil to the dry mixture. Stir with a spatula until it begins to form a shaggy dough.
- 3
Knead and rest
Turn the dough onto a lightly dusted surface and knead briefly (about 1–2 minutes) until smooth and slightly tacky but not sticky. If too dry, add up to 2 tablespoons water, 1 teaspoon at a time. Form into a log, wrap in plastic, and let rest at room temperature for 20–30 minutes to hydrate evenly.
Filling
- 4
Toast sesame
Heat a small dry skillet over medium heat. Add 3 tablespoons black sesame seeds and toast, stirring constantly, until fragrant and slightly popping, 1–2 minutes. Remove to a plate and let cool slightly.
- 5
Grind sesame
Place toasted sesame seeds in a spice grinder or small food processor with 2 tablespoons sugar and pulse to a coarse paste. Add 1 teaspoon softened unsalted butter and 1 teaspoon vegetable oil and pulse until combined into a pliable paste. If too dry, add a few drops of water. Form the paste into twelve 1-tablespoon balls (approx. 12–14 balls). Refrigerate the balls while you shape the dough so they hold together.
Shaping and Coating
- 6
Portion dough
Divide the rested dough into 12 equal pieces (about 1.5 tablespoons each). Roll each piece between your palms into a ball, then flatten into a disc about 2 inches across.
- 7
Wrap filling
Place a chilled sesame filling ball in the center of a dough disc. Carefully stretch the dough around the filling, sealing the edges and rolling gently between your palms to form a smooth, even ball with the seam fully sealed. Repeat for all pieces.
- 8
Coat in sesame
Pour 1 cup white sesame seeds onto a shallow plate. Lightly wet the surface of each filled ball by rolling it briefly across a lightly dampened clean palm (or quickly dip the bottom in a teaspoon of water) so seeds adhere. Roll each ball in the sesame seeds, pressing gently so seeds stick evenly and form a uniform coating.
Frying and Finishing
- 9
Heat oil
Pour about 1.5 cups neutral oil into a medium saucepan or wok to reach about 2–2.5 inches deep. Heat over medium-low to medium heat until the oil registers 320–340°F (160–170°C) or a piece of dough sizzles gently and rises slowly when added. Maintaining moderate temperature is key so the exterior browns while the interior cooks through.
- 10
Fry jin dui
Carefully lower 3–4 sesame balls into the oil without crowding. Fry, turning gently with a slotted spoon, allowing them to roll so they brown evenly. Fry for about 4–6 minutes per batch until the coating is golden brown and the balls have expanded slightly. If the oil is too hot the exterior will brown too quickly; lower heat slightly if they darken faster than they expand.
- 11
Drain and cool
Use a slotted spoon to transfer fried jin dui to a wire rack or paper towel-lined plate to drain. Let cool 2–3 minutes before serving; the interior continues to set as it cools. Serve warm for best texture.
