Black Sesame Filling
This filling is the backbone of traditional sweet dumplings. The goal is to balance the deep, earthy bitterness of toasted sesame with enough fat and sugar to make the paste cling together without feeling greasy.
Toast until fragrant, not scorched
The seeds release their oils once crushed; if you burn them during toasting, the entire paste will turn bitter.
- heavy-bottomed skillet
- spice grinder or food processor
- mixing bowl
What goes in.
- 100gblack sesame seeds
- 50ggranulated sugar
- 40glard, softened (or unsalted butter)
Grind until the oils emerge
You are not just grinding seeds; you are processing them until they transition from dry dust to a damp, clumping paste. This friction-induced oil release is what binds the filling together.
The method.
Toast the seeds
Place seeds in a dry skillet over medium-low heat. Shake the pan constantly for 3–5 minutes until you smell a nutty, distinct aroma. Remove from heat immediately.
Pulverize
Let the seeds cool completely. Pulse them in a grinder with the sugar until the mixture looks like fine, dark sand.
Incorporate the fat
Transfer the ground mixture to a bowl. Add the softened lard. Use a spatula to fold and press the fat into the sesame until you reach a uniform, malleable texture.
Chill to set
Place the bowl in the refrigerator for 15 minutes. This firms up the fat, making it easier to scoop into small, uniform spheres for filling.
Other turns to take.
Peanut-Sesame
Replace 30g of the sesame seeds with crushed roasted peanuts for a more complex, crunchy profile.
Extra Smooth
Add a teaspoon of melted coconut oil if you prefer a silkier mouthfeel when the filling is hot.
When it doesn't go to plan.
If the filling feels too dry, add a tiny amount of melted lard or butter—half a teaspoon at a time.
Do not over-process the seeds into a liquid butter; you want a slight bit of texture to remain.
Store unused filling in the freezer; it keeps for months and is easier to portion when partially frozen.
The ones that keep coming up.
Why is my filling crumbly?
You likely need more fat. Add a small amount of additional lard or butter and knead it in until the mixture holds its shape when squeezed.
Can I use honey instead of sugar?
Honey changes the moisture content significantly, making the filling too runny to hold its shape inside dough. Stick to granulated sugar for the best results.
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