Yum, yum – dim sum! I have been craving these since going grocery shopping down in China Town last week. I was first introduced to red bean pastries by a friend in college, and have gotten sporadic cravings ever since. I used sweetened, canned red bean paste for the filling, but have seen recipes to make your own red bean paste online.
- 1/2 C lukewarm water
- 1/2 T granulated yeast
- 1/2 T salt
- 2 eggs, lightly beaten
- 1/4 C honey
- 1 stick butter, melted
- 2 1/2 C all purpose flour
- egg wash (a bit of beaten egg with 1 t water)
- Mix yeast, salt, eggs, honey and melted butter with water in a bowl.
- Mix in the flour without kneading using a wooden spoon or your hands.
- Cover and allow to rest at room temperature until dough rises and collapses, approx 2 hours.
- Dust the dough with flour and then shape into a ball. Divide into 8 equal portions.
- Shape each portion into a ball, flatten into a circle and add 1 tbs of red bean paste at the center. Fold over and re-shape into a ball. Repeat with the rest of the rolls.
- Allow to rest for 1 hour and 20 minutes.
- Preheat oven to 350F. Using a pastry brush, gently brush the top of the crust with egg wash, sprinkle with black sesame seeds.
- Bake for 35 to 40 minutes or until golden brown.
- Cool on a wire rack.
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