
Ashley is home for Chinese New Year. Of all the CNY food that she likes, I know sesame-filled glutinous rice ball ranks at the top of her list.
I have tried to make these dumplings many times but never had real success. The last failed attempt resulted in Inside-out Glutinuous Rice Balls 😂.
I decided it’s time to give it another shot, or I have to drive 30 minutes to find frozen dumplings at the Asian supermarkets. This time around, I froze the filling and rolled it into balls before wrapping. That does the trick! Perfectly chewy dumplings with filling that oozes out with each bite.

Ingredients
Sesame Filling
- 80g Black Sesame Powder
- 80g superfine sugar
- 30g pecan, finely grounded
- 60g (1/4 cup) butter, melted
- 30g water
Dough
- 250g glutinous rice flour, more for dusting and kneading
- 140g boiling water
- 70g room temperature water
Osmanthus Syrup
- 4 cups water
- One piece of rock sugar
- 1 Tbsp dried Osmanthus flower
Directions
- Stir sesame filling ingredients together until well blended. The mixture should be runny.
- Pour filling into a quart-size plastic bag and seal, pressing out any air in the bag.
- Push filling to fill half a bag, fold and lay flat in freezer.
- When frozen, cut into 32 pieces, approximately 8g each.
- Roll each piece into ball, place on cling wrap and keep in freezer until ready to use.
- Pour boiling water into glutinous rice flour in a medium size bowl, stirring briskly as you pour.
- Wearing food prep gloves, knead for a few minutes until a sticky dough forms.
- Add the warm water and continue to knead until a smooth dough forms. Sprinkle more glutinous rice flour if dough is too sticky. End result should be a smooth elastic dough that does not stick to your hands.
- Divide into 32 portions, approximately 14g each. Roll into dough balls. Cover the formed dough balls with cling wrap while you work on the remaining dough to prevent drying out.
- When ready to assemble, remove the frozen sesame balls a few at a time from the freezer.
- Make a dent in a dough ball with your thumb and place a sesame ball in it.
- Push the dough up over the filling and seal. Roll in to a smooth dumpling. Set aside, covered.
- Repeat step 11 until all the fillings are wrapped.
- Freeze assembled dumplings if not ready to cook right away.
- When ready to serve, prepare Osamanthus syrup by dissolving the rock sugar in 4 cups of water. Bring the water to boil and add the tablespoon of dried Osmanthus flower. Cover and steep while you boil the dumplings.
- Bring a pot of water to boil over medium high heat and remove desired number of dumplings from freezer. Drop the dumplings into boiling water, giving each a nudge once they hit the bottom of the pot to prevent sticking.
- When dumplings float to the surface, continue to keep a rolling boil for another two minutes.
- Remove with slotted spoon and serve with osmanthus syrup.










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