| 1 | *recipe is included in this collection. |
| 2 | Wrapping: divide dough in half and separate each half into 12 portions. |
| 3 | Roll each to form a ball. |
| 4 | Flatten by hand to a 3 inch round. |
| 5 | Put 1 teaspoon of red bean paste or sweet crescent filling in center, press opposite sides together to seal. |
| 6 | Roll again in palms to form a round ball. |
| 7 | Roll ball in sesame seeds. |
| 8 | Repeat with rest of the dough. |
| 9 | Cooking: heat oil in wok over medium heat (350 degrees in a deep fryer). |
| 10 | Deep fry four balls per batch, moving them constantly so they do not stay at the bottom. |
| 11 | After 2-3 minutes, balls will start to float. |
| 12 | Rotate them with chopsticks or a slotted spoon, gently pushing them against the side of the wok. |
| 13 | (this action will help the balls retain a rounder shape). |
| 14 | Continue frying them until the balls attain a medium golden brown color. |
| 15 | (approximately 8-10 minutes). |
| 16 | Drain on paper towel and cool for 5 minutes before serving. |
| 17 | Do ahead notes: jeen dueys can be made ahead and kept refrigerated for several days. |
| 18 | Reheat by deep frying or in oven at 350 °F for 10 minutes. |
