Sweet & Spicy Sesame Dumplings

• 5 tablespoons white sesame seeds
• 1/2 dried red chile, deseeded and lightly toasted
• 1/8 teaspoon salt
• 2 to 3 tablespoons crumbled jaggery (gud) or muscovado sugar
• 15 to 16 round dumpling wrappers
• Oil for deep frying

1. Using a mortar and pestle, crush the toasted red chilli into a coarse powder. Set aside.
2. Toast the sesame seeds until they turn lightly brown and begin emitting a nutty aroma. While still warm, pulse the seeds using a coffee grinder until they resemble bread crumbs.
3. Add the ground red chile and salt to the coarsely powdered sesame. Mix to combine.
4. Add the crumbled jaggery (gud). Using your fingertips, gently incorporate into the sesame mixture until the jaggery has softened and is dispersed evenly. The mixture should be grainy and barely sticky to the touch. (Sample the mix at this point. The nutty sesame should be the dominating flavor and seem slightly under-sweetened. Resist the temptation to add more jaggery, since the deep-frying process will melt the jaggery and accentuate the sweetness).
5. Place 2 teaspoons of the mix in the center of a dumpling wrapper. Moisten the edges of the wrapper and seal eliminating any air pockets. Press and seal with the tines of a fork along the semicircular circumference.
6. Heat oil in a wok (or deep-sided pan) and deep-fry the stuffed dumplings in batches until golden brown (about a minute on each side). Remove and place on paper towels to absorb extra oil.

white sesame seeds, red chile, salt, crumbled jaggery, wrappers

Taken from food52.com/recipes/10969-sweet-spicy-sesame-dumplings (may not work)