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Pan fried shrimp dumplings on a white plate
Dim Sum

Pan-Fried Rice Paper Shrimp Dumplings (Har Gow)

by Herman
written by Herman

I recently discovered that shrimp dumplings can be made using rice paper, which was a game changer for me! The wrapper is usually difficult to make because it is very fragile and technique is very important so this approach also simplifies the recipe for people who want these plump, juicy shrimp dumplings at home. I’ve typically enjoyed these dumplings steamed but pan-frying them really takes it to the next level!

Why you’ll love this recipe

You will love these shrimp dumplings for their delicate balance of textures and flavors. The translucent, slightly chewy wrapper made from rice paper wraps around a plump, succulent shrimp filling. These dumplings are then pan-fried to get a crispy wrapper but a juicy interior with each bite. Serve these dumplings with soy and chili sauce for the most delicious bite!

Ingredients

For the dumplings:

  • Shrimp: The main ingredient of the recipe, the shrimp is roughly chopped and fills the rice paper wrapper.
  • Bamboo shoots: This has a light flavor and bit of a crunch to balance the flavor of the shrimp.
  • Oyster sauce: A key sauce ingredient that adds lots of umami to the filling.
  • Sesame oil: Adds a nutty aroma to the filling.
  • Ginger: Adds flavor, spice, and fragrance to the filling.
  • Corn Starch: Helps to velvet the shrimp and bind the filling together especially when the dumpling gets steamed.
  • Salt and white pepper: Enhances the flavor of the filling. Adjust these seasonings to your own liking!
  • Rice paper: My secret ingredient to make these dumplings with less hassle but still achieve a similar texture.

For the dipping sauce:

  • Soy sauce: A key sauce ingredient for umami and flavor
  • Sugar: Adds a bit of sweetness to balance the sauce
  • Chili oil: Adds spice and a ton of flavor to the sauce
  • Sesame seed: Mostly for decoration!

How to Make Pan-Fried Rice Paper Shrimp Dumpings (Har Gow)

  1. Pat the shrimp dry with a paper towel then roughly chop them. Add bamboo shoots, oyster sauce, sesame oil, minced ginger, corn starch, and a pinch of salt and pepper and mix to combine.
  2. With two pieces of rice paper, cut in half then half again to get 4 equal parts, double layered. Using one part, dip in warm water to rehydrate and drain all the water. Once rice paper is softened, add 2 tsp of shrimp in the middle. Fold the corners a bit then fold the bottom edge to the top edge then make a few pleats to seal the top. Repeat to get about 8 dumplings.
  3. In a pan, heat 1 Tbsp of oil and pan fry all dumplings for 2 mins until bottom is slightly browned. Add 1/4 cup water and cover and steam for 3-4 mins until water is dried. Remove cover and let the dumplings continue to brown and get crispy for another 1-2 mins. During this entire process, don’t touch the wrappers as it is very delicate!
  4. Serve with dipping sauce and enjoy!

Storage

I recommend eating these dumplings immediately as the rice paper will harden and the texture won’t be soft.

Pan fried shrimp dumplings on a white plate

Pan-Fried Rice Paper Shrimp Dumplins (Har Gow)

Print
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.8/5
( 6 voted )

Ingredients

Dumplings

1/3 pound raw, peeled, de-veined shrimp

3 Tbsp bamboo shoots, thinly sliced

1 tsp oyster sauce

1/2 tsp sesame oil

1/2 tsp minced ginger

1 tsp corn starch

Pinch of salt

Pinch of white pepper

4-5 pieces of rice paper

1/4 cup water

Dipping sauce

3 Tbsp soy sauce

2 tsp sugar

1 tsp chili oil

Sesame seed for garnish

Instructions

  1. Pat the shrimp dry with a paper towel then roughly chop them. Add bamboo shoots, oyster sauce, sesame oil, minced ginger, corn starch, and a pinch of salt and pepper and mix to combine.
  2. With two pieces of rice paper, cut in half then half again to get 4 equal parts, double layered. Using one part, dip in warm water to rehydrate and drain all the water. Once rice paper is softened, add 2 tsp of shrimp in the middle. Fold the corners a bit then fold the bottom edge to the top edge then make a few pleats to seal the top. Repeat to get about 8 dumplings.
  3. In a pan, heat 1 Tbsp of oil and pan fry all dumplings for 2 mins until bottom is slightly browned. Add 1/4 cup water and cover and steam for 3-4 mins until water is dried. Remove cover and let the dumplings continue to brown and get crispy for another 1-2 mins. During this entire process, don’t touch the wrappers as it is very delicate!
  4. Serve with dipping sauce and enjoy!

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Chinese BBQ Pork buns in a bamboo steamer
Dim Sum

Steamed Chinese BBQ Pork Buns (Char Siu Bao 叉燒包)

by Herman
written by Herman

Steamed Chinese BBQ Pork buns are one of my favorite dim sum appetizers of all time. It holds a special place in my heart because I used to eat these for breakfast before I went to work on the weekends as a teenager. Yes, I worked as a teenager because my parents wanted to instill in me hard work and the value of a dollar at an early age. So, whenever I eat these delicious little snacks, it brings me back to my childhood memories. I did rounds of recipe testing to get the fluffiness and tastiest Char Siu Baos so hope you enjoy!

Why you’ll love this recipe

Steamed BBQ Pork Buns are so delicious because they combine the perfect balance of sweet and savory flavors in their succulent Chinese BBQ pork filling. The tender and juicy pork is enveloped in a pillowy, soft steamed bun that just melts in your mouth, creating an irresistible blend of textures and tastes. Each bite offers a delightful contrast between the fluffy, slightly chewy dough and the flavorful, caramelized pork, making these steamed buns a beloved treat in my household.

Ingredients

For the bao buns:

  • Cake Flour: This flour is perfect for buns because they have lower protein content so it forms a soft, loose gluten that allows the baos to be fluffier. If you can’t find cake flour, you can substitute 1 cup of cake flour with 1 cup of all-purpose flour (less 2 Tbsp) + 2 Tbsp corn starch.
  • Sugar: Adds a bit of sweetness and provides a source of food for the yeast.
  • Baking Powder: A little bit here helps the bao rise and become fluffy.
  • Instant Dry Yeast: A crucial ingredient that ferments the dough.
  • Cooking Oil: Helps to keep the baos shiny and moist.
  • Milk: Interacts with the flour and yeast and is a key component of the recipe.

For the BBQ pork filling:

  • Cooking Oil: A bit of oil to saute the onions to develop flavor and retain moisture
  • Onion: Adds sweet and pungent flavors to the filling.
  • Chinese BBQ pork: The main star of the filling with sweet and sweet flavors.
  • Soy sauce: Adds umami, depth, and complexity to the sauce.
  • Oyster sauce: This adds deep, savory, umami flavors to enhance the filling.
  • Sugar: Adds a bit of sweetness to balance the sauce.
  • Hoisin sauce: This sauce adds a bit of sweetness and umami to the sauce. You can find this condiment at your local Asian grocery store or online.
  • Cha Siu Sauce: A key component to enhance the Chinese BBQ flavors of the filling
  • Water: A bit here makes the filling more saucy.
  • Toasted sesame oil: Adds aroma and nuttiness that is so irresistible!
  • Cornstarch: Helps thicken the filling sauce

How to Make Steamed BBQ Pork Buns (Char Siu Bao)

  1. For the dough, in a large bowl, mix together cake flour, sugar, baking powder, instant dry yeast, and milk powder. Add cooking oil and lukewarm water and mix until dough forms. Add to a stand mixer and knead for 8 mins until dough is smooth and springy (adjust with additional tablespoon of water as needed). If kneading by hand, knead for 10 mins. Cover and let rest for 1 hour or until doubled in size.
  2. While dough is resting, combine soy sauce, oyster sauce, sugar, hoisin sauce, cha siu sauce, water, sesame oil, and cornstarch together and mix to combine. In a wok or medium pan, add oil and onions and saute until fragrant, about 1 min. Add BBQ pork meat and sauce mixture then let simmer on low heat until sauce is thickened but still runny, about 1-2 mins. Remove from heat and let cool down.
  3. Punch the dough to flatten. On a floured surface, knead the dough a few times then roll into a cylinder shape then cut down into 6 pieces. Flatten piece of dough with your palm then use a rolling pin to roll the edges until they are a round disc – about 5 inches wide and 1/2 inch thick. Place 2 Tbsp filling to center then pleat the dough edges up and around the filling to enclose completely. Repeat with remaining dough. Cover with damp towel and rest for 30 mins.
  4. In a steamer, place buns with parchment paper lined and steam for 8 mins. Turn off heat and let buns sit covered for another 5 mins before opening to ensure dough is fluffy.

Tips for the Dough

  1. Let the dough proof twice in a humid environment like a microwave. I put warm water in there while it proofs so it comes out fluffy
  2. Roll the dough up and down towards center so edges are thinner and center is thicker. This ensures the filling won’t seep the bottom of the bao and the top is thinner and lighter when folding together.
  3. Once the baos are done steaming, don’t open right away or the dough will collapse. Let it steam in there for 5 more mins.

Storage

You can store the baos in an airtight container in the fridge for up to 3 days. You can also freeze the buns for up to 3 months. If you freeze it, keep them separate so they don’t stick together when freezing.

Other Recipes You’ll Love

Chinese BBQ Pork buns in a bamboo steamer

Steamed Chinese BBQ Pork Buns (Char Siu Bao 叉燒包)

Print
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 3 voted )

Ingredients

Bun

200g cake flour

1 Tbsp sugar

1 tsp baking powder

1 tsp instant dry yeast

1 Tbsp cooking oil

100g warm milk, adjust as needed

Filling

1 Tbsp cooking oil

1/2 cup diced onion

1 cup finely chopped BBQ pork

1 Tbsp soy sauce

1 Tbsp oyster sauce

1 tsp sugar

1 Tbsp hoisin sauce

1 Tbsp cha siu sauce

1/2 cup water

1/2 tsp toasted sesame oil

1.5 tsp cornstarch

Instructions

  1. For the dough, in a large bowl, mix together cake flour, sugar, baking powder, instant dry yeast, and milk powder. Add cooking oil and lukewarm water and mix until dough forms. Add to a stand mixer and knead for 8 mins until dough is smooth and springy (adjust with additional tablespoon of water as needed). If kneading by hand, knead for 10 mins. Cover and let rest for 1 hour or until doubled in size.
  2. While dough is resting, combine soy sauce, oyster sauce, sugar, hoisin sauce, cha siu sauce, water, sesame oil, and cornstarch together and mix to combine. In a wok or medium pan, add oil and onions and saute until fragrant, about 1 min. Add BBQ pork meat and sauce mixture then let simmer on low heat until sauce is thickened but still runny, about 1-2 mins. Remove from heat and let cool down.
  3. Punch the dough to flatten. On a floured surface, knead the dough a few times then roll into a cylinder shape then cut down into 6 pieces. Flatten piece of dough with your palm then use a rolling pin to roll the edges until they are a round disc - about 5 inches wide and 1/2 inch thick. Place 2 Tbsp filling to center then pleat the dough edges up and around the filling to enclose completely. Repeat with remaining dough. Cover with damp towel and rest for 30 mins.
  4. In a steamer, place buns with parchment paper lined and steam for 8 mins. Turn off heat and let buns sit covered for another 5 mins before opening to ensure dough is fluffy.

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Plump juicy shrimp dumplings on a plate
Dim Sum

Steamed Rice Paper Shrimp Dumplings (Har Gow 虾饺)

by Herman
written by Herman

Growing up in a Cantonese household, I’ve eaten a lot of dim sum. Like a lot. Every time we eat dim sum, shrimp dumplings (or har gow) is a must order for me and my family. So, discovering that shrimp dumplings can be made using rice paper was a game changer for me! The wrapper is typically difficult to make because it is very fragile and technique is very important so this approach also simplifies the recipe for people who want these plump, juicy shrimp dumplings at home.

Why you’ll love this recipe

You will love these shrimp dumplings for their delicate balance of textures and flavors. The translucent, slightly chewy wrapper made from rice paper encases a plump, succulent shrimp filling. These dumplings are then steamed to perfection with each bite offering a burst of umami. Serve these dumplings with soy and chili sauce for the most delicious bite!

Ingredients

For the dumplings:

  • Shrimp: The main ingredient of the recipe, the shrimp is roughly chopped and fills the rice paper wrapper
  • Bamboo shoots: This has a mild flavor and bit of a crunch to balance the flavor of the shrimp
  • Oyster sauce: A key sauce ingredient that adds lots of umami to the filling
  • Sesame oil: Adds a bit of nutty flavor to the filling
  • Ginger: Adds flavor, spice, and aroma to the filling
  • Corn Starch: Helps to velvet the shrimp and bind the filling together especially when the dumpling gets steamed
  • Salt and white pepper: Enhances the flavor of the filling
  • Rice paper: My secret ingredient to make these dumplings with less hassle but still achieve a similar texture

For the dipping sauce:

  • Soy sauce: A key sauce ingredient for umami and flavor
  • Sugar: Adds a bit of sweetness to balance the sauce
  • Chili oil: Adds spice and a ton of flavor to the sauce
  • Sesame seed: Mostly for decoration 🙂

How to Make Steamed Rice Paper Shrimp Dumpings (Har Gow)

  1. Pat the shrimp dry with a paper towel then roughly chop them. Add bamboo shoots, oyster sauce, sesame oil, minced ginger, corn starch, and a pinch of salt and pepper and mix to combine.
  2. With two pieces of rice paper, cut in half then half again. Arrange the rice paper so all the corner all meet in the middle and it the rice paper forms a small circle. Dip in warm water to re-hydrate. Once rice paper is soft, add 2 tsp of shrimp in the middle. Fold the edges together from the bottom to the top then make a few pleats to seal the top.
  3. Steam dumplings in a bamboo basket for 9 mins until shrimp is cooked through. Serve with dipping sauce.

Storage

I recommend eating these dumplings immediately as the rice paper will harden and the texture won’t be soft.

Plump juicy shrimp dumplings on a plate

Rice Paper Shrimp Dumplings (Har Gow 虾饺)

Print
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.6/5
( 16 voted )

Ingredients

Dumplings

1/3 pound raw, peeled, de-veined shrimp

3 Tbsp bamboo shoots, thinly sliced

1 tsp oyster sauce

1/2 tsp sesame oil

1/2 tsp minced ginger

1 tsp corn starch

Pinch of salt

Pinch of white pepper

8 pieces of rice paper

Dipping sauce

3 Tbsp soy sauce

2 tsp sugar

1 tsp chili oil

Sesame seed for garnish

Instructions

  1. Pat the shrimp dry with a paper towel then roughly chop them. Add bamboo shoots, oyster sauce, sesame oil, minced ginger, corn starch, and a pinch of salt and pepper and mix to combine.
  2. With two pieces of rice paper, cut in half then half again. Arrange the rice paper so all the corner all meet in the middle and it the rice paper forms a small circle. Dip in warm water to rehydrate. Once rice paper is soft, add 2 tsp of shrimp in the middle. Fold the edges together from the bottom to the top then make a few pleats to seal the top.
  3. Steam dumplings in a bamboo basket for 9 mins until shrimp is cooked through. Serve with dipping sauce.

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rice served with coconut curry and topped with scallions and sesame seeds
Rice Cooker

Rice Cooker Curry Chicken & Coconut Rice

by Herman
written by Herman

Are you a busy individual? Do you love curry chicken and rice? Are you hungry? Then look no further because you found the right page! This one pot recipe gives you everything you need and iis super easy to make! There are many curry chicken recipes out there but this one is simple with curry powder, coconut milk, chicken thighs, and rice as the main ingredients. Now let’s get started!

What is curry?

Curry is a dish originating from South Asian cuisine, characterized by a sauce or gravy flavored with a blend of spices. It can include various ingredients such as meat, vegetables, or legumes, and is typically served with rice or bread. There are many different variations of curry but I used a store-bought curry spice blend (brand: TL Bon Con Voi Curry Powder) which is perfect for this recipe.

Why you’ll love this recipe

You will love this curry chicken and coconut rice cooker recipe because it’s a convenient and flavorful meal that combines tender chicken with aromatic spices and creamy coconut rice. The rice cooker simplifies the cooking process, ensuring perfect results with minimal effort. The rich, spicy curry pairs beautifully with the fragrant coconut rice, creating a delicious and satisfying dish that’s perfect for any occasion!

Ingredients

  • Chicken thighs: Boneless, skinless chicken thighs are juicy and flavorful, perfect for absorbing the curry spices and staying tender during cooking.
  • Curry powder: I used “TL Bon Con Voi Curry Powder” brand for my curry powder which blends curry powder, cumin, and more spices. You can find this at any Asian grocery store.
  • Salt: Enhances the flavors of all the ingredients, making the dish more savory and well-balanced.
  • Freshly cracked black pepper: Adds a touch of heat and sharpness, complementing the curry spices.
  • Minced ginger: Contributes a zesty, slightly spicy note that brightens the dish and pairs well with the curry powder.
  • Soy sauce: Adds umami and a subtle saltiness, enhancing the overall depth of flavor.
  • Carrots: Adds sweetness, texture, and a pop of color, making the dish more visually appealing and nutritious.
  • Onion: Provides a savory and aromatic base, enriching the flavor profile of the curry.
  • White Rice: The rice serves as a perfect base, absorbing the flavors of the curry and coconut milk while becoming fluffy and fragrant. Make sure to rinse the rice and drain all of the liquid before adding the liquid in my recipe below.
  • Full-fat coconut milk: Adds a creamy, rich texture and subtle sweetness, balancing the spices and making the dish indulgent.
  • Chicken broth or water: Keeps the rice moist and flavorful, ensuring it cooks evenly in the rice cooker.
  • Sugar: Enhances the natural sweetness of the coconut milk and balances the savory and spicy elements of the curry.
  • Green onions: Adds a fresh, crisp, and mildly pungent flavor, brightening the dish and adding a touch of color.
  • Sesame seeds: Provide a nutty flavor and a bit of crunch, enhancing the texture and visual appeal of the final dish.

rice served with coconut curry and topped with scallions and sesame seeds

Rice Cooker Curry Chicken & Coconut Rice

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Serves: 2-3 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.5/5
( 6 voted )

Ingredients

Main Ingredients

1 pound chicken thighs, cubed

1 Tbsp curry powder

1/4 tsp salt Freshly cracked black pepper

1 Tbsp minced ginger

1 Tbsp soy sauce

1 carrot, cut into 1/2 inch rounds

1/2 medium onion, diced

1.5 cups rice, rinsed and drained completely

2/3 cup full-fat coconut milk

1/2 cup chicken broth or water

1 Tbsp sugar Green onions, finely chopped (garnish)

Sesame seeds (garnish)

Curry sauce

3/4 cup coconut milk

3/4 cup water

1.5 Tbsp curry powder

2 Tbsp soy sauce

1 Tbsp sugar

2 tsp cornstarch

Salt to taste

Instructions

  1. In a bowl, add chicken thighs, curry powder, salt, black pepper, minced ginger, and soy sauce and marinate for 15 mins.
  2. In a rice cooker, add rinsed rice (make sure all water is drained completely), then add coconut milk, chicken broth or water, and sugar and stir until evenly mixed. Add chicken, carrots, and onions on top and gently mix to ensure all ingredients are evenly spread out and ingredients are mostly submerged in the water. Turn on rice cooker and cook in normal setting.
  3. While rice is cooking, make the curry sauce by adding coconut milk, water, curry powder, soy sauce, sugar, and corn starch to a small pan. Whisk until well incorporated. Put pan on stove and heat on medium-low until slightly bubbling. Add salt to taste and remove from heat once sauce is thickened like gravy.
  4. Once rice is done cooking, transfer to a bowl, add curry sauce, and garnish with green onions and sesame seeds.

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Rice Paper

Lemongrass Chicken in Crispy Rice Paper (or Rice Paper Pillows)

by Herman
written by Herman

I have another crispy rice paper (or rice paper pillows) recipe that so many of you love, with it going VIRAL on social media – Lemongrass Chicken in Crispy Rice Paper! If you haven’t made this recipe yet, you need to try it because lemongrass chicken and crispy rice paper are a match made in heaven! These bites are packed with earthy, umami, sweet and savory flavors then served with nước chấm, a traditional Vietnamese dipping sauce.

What is Lemongrass?

Lemongrass is a popular plant that smells and tastes a bit like lemons. It’s often used to add flavor to food, especially in Asian dishes. Outside of food, it is used in oils for its nice smell and to keep bugs away. Plus, it’s thought to have some health benefits, like helping with swelling and fighting germs.

Why you’ll love this recipe

This crispy rice paper (or rice paper pillows) recipe with lemongrass chicken and rice noodle is a unique combination that packs a ton of flavor. Lemongrass adds a hint of citrus and when used as a marinade for chicken with soy sauce, fish sauce, lime juice, sugar and more, you get a combination of flavors that is unlike anything you’ve had!

Ingredients

  • Chicken thighs – I prefer chicken thighs for that extra juiciness and fat but feel free to use chicken breast
  • Lemongrass – this is definitely the star of the show! This adds so much earthy notes and hints of citrus.
  • Fish sauce – you get so much umami and savory flavor here so this is a must!
  • Soy sauce – more of the umami flavor that can’t be skipped!
  • Dark soy sauce – this ingredient can be found in Asian grocery stores and usually darker and slightly thicker than usual soy sauce
  • Brown sugar – adds sweetness and balances the savory from the other sauces
  • Lime juice – a bit of acid to balance all the other flavors
  • Rice noodles – thin rice noodles are best for this and perfectly compliments the chicken
  • Green onions – the green parts are used for this recipe for a mild, peppery flavor
  • Rice paper – make sure to double wrap each dumpling and fry it to crispy perfection!

How to Make Lemongrass Chicken in Crispy Rice Paper

  1. In a bowl, add chicken thighs, garlic, lemongrass, fish sauce, light soy sauce, dark soy sauce, brown sugar, and lime juice. Marinate for 20-30 mins or overnight preferred.
  2. Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 11-13 mins until browned and cooked through. Slice into strips when done.
  3. While chicken thighs are cooking, add water to a pot and bring to a boil. Cook rice noodles according to the package until cooked through. Drain and rinse noodles thoroughly and set aside.
  4. To assemble, dip rice paper in warm water to re-hydrate and drain off any excess water. Lay rice paper flat on a surface then place 3-4 slices of chicken thighs, a small bunch of rice noodles, and 2-3 pieces of green onion. Wrap the sides, then fold from the bottom to the top until you get a pillow shape. Double wrap each bite with a second piece of hydrated rice paper.
  5. In a pan, add 2 Tbsp of oil and pan fry each crispy rice paper bite for 5 mins until golden brown on all sides.

Storage

I recommend eating this as fresh as possible. However, if you’d like, you can prep each bite then wrap it in a wet towel to keep it moist and shallow fry them in a pan at a later time. Even with this method, I only recommend prepping a few hours ahead of time and not the night before.

Lemongrass Chicken in Crispy Rice Paper

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Serves: 3-4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.2/5
( 49 voted )

Ingredients

Lemongrass chicken

1 lbs boneless, skinless chicken thighs

4 cloves garlic

3 Tbsp minced lemongrass

2 Tbsp fish sauce

1 Tbsp light soy sauce

1 Tbsp dark soy sauce

2 Tbsp brown sugar

1 lime, juiced

5 oz. rice noodles

3 stalks green onion, greens cut into 2-3 inch pieces

10 rounds of rice paper

2-3 Tbsp olive oil

Dipping sauce (Nước chấm)

1/4 cup fish sauce

1/3 cup water

3 Tbsp sugar

2 Tbsp lime juice

2 tsp rice wine vinegar

1 small thai chili

1 clove garlic

1 tsp chili garlic sauce

Instructions

1. In a bowl, add chicken thighs, garlic, lemongrass, fish sauce, light soy sauce, dark soy sauce, brown sugar, and lime juice. Marinate for 20-30 mins or overnight preferred.

2. Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 11-13 mins until browned and cooked through. Slice into strips when done.

3. While chicken thighs are cooking, add water to a pot and bring to a boil. Cook rice noodles according to the package until cooked through. Drain and rinse noodles and set aside.

4. To assemble, dip rice paper in warm water to rehydrate. Place on top of the rice paper 3-4 slices of chicken thighs, a small bunch of rice noodles, and 2-3 pieces of green onion. Wrap the sides, then fold from the bottom to the top until you get a pillow shape. Double wrap each bite with a second piece of hydrated rice paper.

5. In a pan, add 2 Tbsp of oil and pan fry each crispy rice paper bite for 5 mins until golden brown on all sides.

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Egg rolls on a plate served with a dipping sauce
Appetizer

Cheeseburger Egg Rolls (with Ketchup Mayo Sauce)

by Herman
written by Herman

When those cravings hit for a McDonald’s burger and some Panda Express veggie egg rolls, why not mix things up and create the ultimate combo – cheeseburger egg rolls? It’s like taking the best of both worlds and wrapping them up in a crispy shell. With the juicy burger goodness, melted cheese and the flavorful veggies all tucked inside, it’s a fusion party that’ll satisfy any craving. Trust me, once you try these, you’ll wonder why you didn’t think of it sooner! or making it sooner?

What is Egg Roll?

Egg rolls are an appetizer commonly found in Asian cuisine, particularly Chinese cuisine. They consist of a filling, often including vegetables, meat (such as pork or chicken), and sometimes noodles rolled up in a thin wrapper made from dough. The rolls are typically deep-fried until golden brown, resulting in a crispy exterior with a savory filling. They are often served with dipping sauces and are popular as snacks or starters in many Asian restaurants.

Why you’ll love this recipe

Imagine biting into a crispy egg roll and finding all the goodness of a cheeseburger inside—juicy beef, melted cheese, and those classic burger toppings. It’s like the perfect snack for when you’re craving something familiar but want a little extra crunch and flavor. Seriously, you don’t need buns when it tastes this good.

Ingredients

  • Ground Beef: It’s a staple ingredient in traditional cheeseburgers, providing a hearty and flavorful base for the filling. I prefer leaner beef like 90/10 but feel free to use whatever you prefer!
  • Onion and Garlic: These aromatic vegetables add depth of flavor to the filling, enhancing its savory profile.
  • Ground Cumin: This spice contributes warmth and earthiness to the filling, complementing the flavors of the beef, onion, and garlic.
  • Soy Sauce: Adds umami richness and a touch of saltiness to the filling, further enhancing its savory character.
  • Cheddar Cheese: Sharp cheddar cheese melts beautifully and adds a rich, creamy texture and a bold flavor to the filling, reminiscent of classic cheeseburgers.
  • Egg Roll Wrappers: These provide a crispy, golden exterior that encases the flavorful filling, creating a satisfying contrast in texture.
  • Ketchup Mayo Sauce: This sauce combines the tanginess of ketchup, the creaminess of mayo, and the sweetness of relish, creating a flavorful dipping sauce that complements the savory cheeseburger egg rolls. The addition of vinegar and sugar balances the flavors and adds complexity to the sauce. This sauce is a copycat of the iconic In-n-Out sauce and is perfect for these egg rolls!

How to Make Cheeseburger Egg Rolls

  1. In a pan over medium heat, saute the beef until browned, about 3-4 mins. Add onions and garlic and cook until translucent, about 2-3 mins. Add cumin, soy sauce, salt and black pepper and mix to combine.
  2. Using one egg roll wrapper and angle it in front of you like a diamond. Fold the bottom edge towards the center then add 2 Tbsp of ground beef. Then add about 1/2 slice of cheese (torn into smaller pieces so fits into egg roll). Fold the right side to center then left side to center and roll out. Wet the last edge at the top with water then roll into it so egg rolls seals tightly
  3. In a shallow pan, add neutral oil about 2-3 inches high. Heat until hot and add egg rolls one at a time, careful not to overcrowd. Fry for about 3-5 mins until golden brown. Remove from oil and drain on paper towel.
  4. Let cool for 5-10 mins and serve with ketchup mayo sauce.

Storage

I recommend eating this as fresh as possible to ensure you get freshest bite!

Egg rolls on a plate served with a dipping sauce

Cheeseburger Egg Rolls

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Serves: 3-4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 4 voted )

Ingredients

Cheeseburger Egg Rolls

10 oz. ground beef

1/4 onion, finely diced

2 cloves garlic, minced

3/4 tsp ground cumin

1 Tbsp soy sauce

1 tsp salt

Ground black pepper to taste

3-4 slices sharp cheddar cheese, torn into smaller pieces

8 egg roll wrappers

Oil, for frying

Ketchup Mayo Sauce

3 Tbsp mayo

1 Tbsp ketchup

1 Tbsp relish

1 Tsp vinegar

1 Tsp sugar

pinch of salt

Instructions

  1. In a pan over medium heat, saute the beef until browned, about 3-4 mins. Add onions and garlic and cook until translucent, about 2-3 mins. Add cumin, soy sauce, salt and black pepper and mix to combine.
  2. Using one egg roll wrapper and angle it in front of you like a diamond. Fold the bottom edge towards the center then add 2 Tbsp of ground beef. Then add about 1/2 slice of cheese (torn into smaller pieces so fits into egg roll). Fold the right side to center then left side to center and roll out. Wet the last edge at the top with water then roll into it so egg rolls seals tightly
  3. In a shallow pan, add neutral oil about 2-3 inches high. Heat until hot and add egg rolls one at a time, careful not to overcrowd. Fry for about 3-5 mins until golden brown. Remove from oil and drain on paper towel.
  4. Let cool for 5-10 mins and serve with ketchup mayo sauce.

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Air FryerDesserts

Air Fryer Black Sesame Mochi Balls – You Will Love These!

by Herman
written by Herman

If you go to a Chinese bakery, black sesame mochi balls can usually be found on the menu. In my version, you can easily make this delicious treat at home with much less oil using an air fryer! I fell in love with mochi because of the chewy and slightly sweet texture and it is so versatile because you can fill it with anything you like. In this version, I filled it with black sesame because you get a nutty, toasty flavor that is unbeatable. Cooking it in the air fryer yields similar results as deep frying but without all that oil. Black sesame seeds also contain a ton of calcium and supports digestive health, hormonal balance, and brain function. What is there not to love about these air fried treats?

Why you’ll love this recipe

I absolutely adore black sesame mochi balls because they’re like little bites of heaven! If you’re craving a sweet treat or just looking to indulge in something utterly delicious, black sesame mochi balls are guaranteed to hit the spot every single time. I love this version because air fried mochi balls gives you the right texture without all that oil. Trust me, once you try them, you’ll be hooked!

Ingredients

  • Black sesame seeds – This ingredient is earthy, nutty and is used in a lot of Asian desserts! Use ground black sesame seeds or grind them yourself to get a paste for the filling
  • Honey – Mixed with the black sesame seeds to create a paste and add a touch of sweetness
  • Vegetable Oil – Helps to create a smoother texture for the paste. Adjust the amount here so the paste is not too runny or dry.
  • Glutinous Rice Flour – The key ingredient for the chewy, bouncy exterior mochi
  • Sugar – Mixed with the glutinous rice flour to add a touch of sweetness
  • Water – Added to the glutinous rice flour to turn it into dough.
  • White sesame seeds – Used to coat the mochi balls for more nutty flavors. You can use untoasted as it will get toasted in the air fryer while cooking
  • Vegetable oil – A little bit is used to coat the mochi balls when air frying.

How to Make Air Fryer Black Sesame Mochi Balls

1. Prepare the Dough

In a large mixing bowl, combine 3/4 cup glutinous rice flour and sugar. Add boiling water and mix until fully combined. Let the mixture rest for 5 minutes to cool slightly. Knead in the remaining glutinous rice flour, 1/4 cup lukewarm water, and 1 tsp vegetable oil until smooth. Add additional water, 1 Tbsp at a time, if needed. Cover the dough and let it rest for 30 minutes.

2. Make the Filling

In a food processor, pulse the black sesame for a few minutes until broken down and fine. Scrape down the sides to ensure all seeds are processed evenly. Add honey and pulse for another min. Then add vegetable oil and pulse until the paste is thickened and smooth. You may need to adjust the amount to ensure the paste is thicken but not too runny or too dry. Divide the paste into 8 portions, rolling each into a small ball.

3. Assemble the Mochi

Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball, place a sesame paste ball in the center, seal the edges, and roll it back into a ball shape.

4. Prepare the Mochi Balls

Brush each mochi ball lightly with vegetable oil and roll in sesame seeds to coat.

5. Cook the Mochi Balls

Preheat the air fryer to 200°F (93°C). Place the mochi balls in the air fryer basket without overcrowding (cook in batches if necessary). Cook for 12-14 minutes, flipping halfway through. Increase the air fryer temperature to 350°F (177°C) and cook for an additional 3-5 minutes until golden brown.

Storage

I recommend eating this as fresh as possible. However, you can make sesame balls ahead of time then freeze them before cooking. Follow cooking directions and cook directly from frozen.

Air Fryer Black Sesame Mochi Balls

Print
Serves: 3-4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.5/5
( 22 voted )

Ingredients

Black Sesame

3/4 cup black sesame seeds

5-6 Tbsp honey

1-2 Tbsp vegetable oil (for smoother texture)

Mochi

3/4 cup and 1/2 cup glutinous rice flour

1/4 cup granulated sugar

1/4 cup boiling water

1/4 cup lukewarm water

1/3 cup white sesame seeds

Vegetable oil

Instructions

  1. In large mixing bowl, combine 3/4 cup glutinous rice flour and sugar. Mix together with boiling water until combined. Allow to rest for 5 mins until slightly cooled down. Knead in remaining glutinous rice flour, 1/4 cup lukewarm water, and 1 tsp of vegetable oil. Add additional 1 Tbsp water, one at a time, to form a smooth dough. Cover and rest for 30 mins.
  2. In a food processor, pulse the black sesame for a few minutes until broken down and fine. Scrape down the sides to ensure all seeds are processed evenly. Add honey and pulse for another min. Then add vegetable oil and pulse until the paste is thickened and smooth. You may need to adjust the amount to ensure the paste is thicken but not too runny or too dry. Divide the paste into 8 portions, rolling each into a small ball.
  3. Divide the dough into 8 even portions and roll each portion into round ball. Flatten the dough ball and add black sesame paste in the middle then seal the edges and roll the dough into a ball.
  4. Brush some vegetable oil to mochi ball then roll them into sesame seeds to allow it to stick.
  5. Preheat air fryer to 200F. Add sesame balls but do not overcrowd and cook in batches if needed. Cook for 12-14 mins and flip halfway. Turn up air fryer to 350F and cook for another 3-5 mins until golden brown. Serve warm and eat immediately.

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Rice Paper

Hawaiian Loco Moco in Crispy Rice Paper (Super Crispy with Lots of Sauce!)

by Herman
written by Herman

Whenever I am in Hawaii, I make sure I have at least one meal with Loco Moco because it is that good. Imagine juicy beef patty, fried egg, and a rich gravy poured on top of a bed of rice. Now imagine all of this wrapped in crispy rice paper. The harmony of flavors and textures is exactly the reason I developed this recipe. Now you can enjoy it too!

What is Hawaiian Loco Moco

Loco Moco is a classic comfort food dish originating from Hawaii. It typically consists of four main components: white rice, a hamburger patty, a fried egg, and brown gravy. The dish is known for its hearty and fulfilling nature, making it a popular choice for a satisfying meal at any time of the day, but especially for breakfast or lunch.

Why you’ll love this recipe

This recipe is a fusion of flavors and textures that is so unique. You get the rich, hearty flavors from the Loco Moco and the crispiness from the rice paper. This recipe is great for any occasion but make sure you eat it as fresh as possible!

Ingredients

Loco Moco

  • Ground beef – This will be used to form the beef patties. I used a leaner blend of 90/10 but feel free to use your desired blend.
  • Worcestershire sauce – Adds a tangy flavor that pairs perfectly with beef
  • Soy sauce – Adds umami and depth to the beef patties.
  • Garlic powder – Adds aroma to the beef patties.
  • Salt – Add your desired amount to taste
  • Black pepper – A few cracks of fresh ground black pepper is all that is needed
  • Rice paper – The key ingredient to get that signature crispy exterior
  • Eggs – Typically served sunny side up in a loco moco plate but fried egg works well here so the egg yolk doesn’t pop while wrapping it in the rice paper
  • White rice – Another key component of loco moco and used to soak up all that delicious gravy
  • Neutral oil of your choice – Any oil can be used when pan frying the little bites. Make sure to use a good amount so the rice paper can get nice and crispy!

Gravy

  • Beef stock – Key component of the gravy to get that rich, meaty flavor
  • Soy sauce – Adds umami to the gravy
  • Worcestershire sauce – Adds a tangy flavor that enhances the gravy
  • Ketchup – A little bit of ketchup to give the gravy a bit of sweetness
  • Cornstarch – Thickens the broth and turns this into brown gravy

How to Make Hawaiian Loco Moco in Crispy Rice Paper

  1. Combine beef, worcestershire sauce, salt, garlic powder, and black pepper together and form 4 rectangle shapes (size of a slice of spam). In a pan, fry on each side until cooked through.
  2. In a sauce pan over medium heat, combine beef stock, soy sauce, worcestershire sauce, ketchup, and cornstarch and cook until thickened sauce, about 2-3 mins. Set aside.
  3. In a small pan, cook egg sunny side up or fried over easy.
  4. To assemble, dip rice paper in warm water to re-hydrate. Place 1 beef patty, 1-2 Tbsp rice, 1-2 Tbsp sauce, and 1 egg. Wrap the sides, then fold from the bottom to the top until you get a pillow shape. Double wrap each bite with a second piece of hydrated rice paper.
  5. In a pan, add 2 Tbsp of oil and pan fry each crispy rice paper bite for 5 mins until golden brown on all sides. Remove from heat and serve while fresh. Serve with remaining gravy as a dipping sauce.

Storage

Enjoy fresh so you get that crispy rice paper exterior!

Hawaiian Loco Moco in Crispy Rice Paper

Print
Serves: 2-3 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 5 voted )

Ingredients

Loco Moco

1/2 - 2/3 lb ground beef

1 Tbsp Worcestershire sauce

1/2 Tbsp soy sauce

1 tsp garlic powder

salt to taste

freshly ground black pepper

8 rice papers

4 eggs

3/4 cup of white rice, cooked

Neutral oil of your choice

Gravy

1.5 cups beef stock

2 Tbsp soy sauce

1 tsp Worcestershire sauce

2 tsp ketchup

5 tsp cornstarch

Instructions

  1. Combine beef, worcestershire sauce, salt, garlic powder, and black pepper together and form 4 rectangle shapes (size of a slice of spam). In a pan, fry on each side until cooked through.
  2. In a sauce pan over medium heat, combine beef stock, soy sauce, worcestershire sauce, ketchup, and cornstarch and cook until thickened sauce, about 2-3 mins. Set aside.
  3. In a small pan, cook egg sunny side up or fried over easy.
  4. To assemble, dip rice paper in warm water to rehydrate. Place 1 beef patty, 1-2 Tbsp rice, 1-2 Tbsp sauce, and 1 egg. Wrap the sides, then fold from the bottom to the top until you get a pillow shape. Double wrap each bite with a second piece of hydrated rice paper.
  5. In a pan, add 2 Tbsp of oil and pan fry each crispy rice paper bite for 5 mins until golden brown on all sides. Remove from heat and serve while fresh. Serve with remaining gravy as a dipping sauce.

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Dinner

Creamy Stuffed Portobello Mushrooms

by Herman
written by Herman

Welcome to a dish that is cheesy, creamy, and full of flavor: my Creamy Stuffed Portobello Mushrooms. These large, meaty mushrooms are the perfect canvas for a luscious filling of garlic, herbs, and cream cheese, all topped with a golden, bubbly layer of mozzarella and panko bread crumbs. This recipe is a show-stopper whether you’re hosting a sophisticated dinner party or looking for a comforting weeknight treat. Simple to prepare but impressive in taste and presentation, these stuffed portobellos promise a delicious blend of textures and flavors that make every bite a tasty experience. Join me in the kitchen and let’s create something extraordinary!

Why you’ll love this recipe

Portobello mushrooms are not only tasty but also packed with several beneficial nutrients, making them a healthy addition to your diet. These mushrooms are low in calories and rich in B vitamins, minerals, and dietary fiber. This is a great way to add more vegetable in your diet, especially if you don’t want to compromise on flavor!

Ingredients

  • Portobello mushrooms – Large portobello mushrooms is great to use here so the stuffing can fit inside
  • Olive oil – To cook with the Italian sausage and provides more depth of flavor
  • Italian sausages – Feel free to omit if you want this dish to be vegetarian! Make sure to remove the casing as it will be tough.
  • Garlic – Adds fragrance and aroma to the filling
  • Roma tomatoes – Blends well with the Italian sausage and cream cheese
  • Spinach – This recipes all for frozen chopped spinach but feel free to use fresh and chop yourself
  • Salt, to taste
  • Pepper, to taste
  • Cream cheese – The primary binding agent for the filling
  • Parmesan cheese – More cheesy flavor that packs a punch. Make sure to use freshly grated here.
  • Mozzarella cheese – Who doesn’t love cheese? Feel free to omit if you want to keep it to just the cream cheese and parmesan!
  • Panko breadcrumbs – Top the filling with crispy breadcrumbs, which come out beautiful and golden brown
  • Butter – Melted and added to the breadcrumbs to ensure it is golden brown

How to Make Creamy Stuffed Portobello Mushrooms

  1. Gently wash mushrooms and remove the stems. Use a spoon to scrape out the gills inside the mushroom caps and keep stems.
  2. In a pan over medium heat, sauté italian sausage with olive oil until browned and cooked through, about 4-5 mins. Remove from pan, drain oil, and set aside.
  3. In the same pan, add garlic, tomatoes, spinach, chopped mushroom stems and saute for 3-4 mins. Add back sausage and cook for 1-2 mins until well incorporated. Add salt and pepper to taste.
  4. Preheat air fryer at 350F. Mix cream cheese, sautéed vegetables, and sausage and stir to combine. Distribute mixture over the mushroom caps and top with parmesan cheese and mozzarella cheese. Mix melted butter and breadcrumbs together and add on top of mushrooms. Air fry stuffed mushrooms for 15-17 mins.

Storage

Store in an air-tighter container in the fridge for up to 3 days.

Creamy Stuffed Portobello Mushrooms

Print
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 4 voted )

Ingredients

4 large portobello mushrooms

1 Tbsp olive oil

2 Italian sausages, casing removed

3 garlic cloves, minced

1 roma tomatoes, diced

1 cup frozen chopped spinach

Salt, to taste

Pepper, to taste

6 oz. cream cheese, softened

4 Tbsp freshly grated parmesan cheese

1 cup shredded mozzarella cheese

1/2 cup panko breadcrumbs

2 Tbsp butter, melted

Instructions

  1. Gently wash mushrooms and remove the stems. Use a spoon to scrape out the gills inside the mushroom caps and keep stems.
  2. In a pan over medium heat, sauté italian sausage with olive oil until browned and cooked through, about 4-5 mins. Remove from pan, drain oil, and set aside.
  3. In the same pan, add garlic, tomatoes, spinach, chopped mushroom stems and saute for 3-4 mins. Add back sausage and cook for 1-2 mins until well incorporated. Add salt and pepper to taste.
  4. Preheat air fryer at 350F. Mix cream cheese, sautéed vegetables, and sausage and stir to combine. Distribute mixture over the mushroom caps and top with parmesan cheese and mozzarella cheese. Mix melted butter and breadcrumbs together and add on top of mushrooms. Air fry stuffed mushrooms for 15-17 mins.

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Air FryerDesserts

Air Fryer Taro Mochi Balls

by Herman
written by Herman

Air Fryer Taro Mochi Balls are a yummy mashup of two things I absolutely adore: mochi and taro. I first fell in love with mochi when I was growing up in San Francisco and stumbled upon it at a local Asian bakery. The chewy texture had me hooked from the get-go, and I’ve been a fan ever since.

Taro is another ingredient I’m totally smitten with. There’s just something about its sweet, root flavor that I can’t get enough of. I’ve had a blast experimenting with it in various recipes over the years, and let me tell you, it never disappoints. So if you’re into the whole mochi and taro vibe, be sure to check it out!

If you are interested in other fillings, I have another recipe featuring black sesame paste that you’ve gotta try (recipe on another post).

Why you’ll love this recipe

I absolutely adore Mochi Taro Balls because they’re like little bites of heaven! Imagine this: a soft, squishy, and chewy mochi exterior that melts in your mouth, giving way to a luscious center of creamy taro paste. The earthy sweetness of the taro, paired with the subtle hint of coconut, creates a flavor explosion that’s downright irresistible. And let’s not forget about the satisfying chewiness of the mochi – it’s like a delightful little hug for your taste buds with every bite. Whether you’re craving a sweet treat or just looking to indulge in something utterly delicious, Mochi Taro Balls are guaranteed to hit the spot every single time. Trust me, once you try them, you’ll be hooked!

Ingredients

For the Taro Paste:

  • Taro root – Brings a unique earthy sweetness to the filling, adding depth of flavor.
  • Coconut milk – Provides richness and creaminess, enhancing the overall texture of the taro paste.
  • Sugar – Balances the natural earthiness of the taro root and coconut milk, ensuring a perfectly sweetened filling that harmonizes with the other components of the mochi balls.

For the Mochi:

  • Glutinous rice flour– The main ingredient in mochi, giving it its signature chewy texture.
  • Granulated sugar – Sweetens the mochi dough, creating a balanced sweetness that complements the taro paste filling.
  • Boiling water – A little bit is used to dissolve the sugar and bind the dough together.
  • Lukewarm water – Helps to knead the dough into a smooth and elastic consistency, ensuring the mochi is soft and pliable.
  • White sesame seeds – Adds a nutty flavor and subtle crunch to the mochi dough, enhancing its overall texture and flavor.
  • Vegetable oil – Used for greasing hands and surfaces to prevent sticking during the shaping process.

How to Make Air Fry Taro Mochi Balls

  1. Make taro paste by steaming taro wedges in a steamer for 30 mins until fork tender. Mash taro with fork or masher until smooth. Add mashed taro to a pan and add coconut milk and sugar. Cook on medium low heat and stir until coconut milk and sugar are completely incorporated and thickened into a paste, about 5-10 mins. Chill to room temperature before using.
  2.  In large mixing bowl, combine 3/4 cup glutinous rice flour and sugar. Mix together with boiling water until combined. Allow to rest for 5 mins until slightly cooled down. Knead in remaining glutinous rice flour and add additional 1 Tbsp water, one at a time, to form a smooth dough. Cover and rest for 10 mins.
  3.  Divide the dough into 8 even portions and roll each portion into round ball. Flatten the dough ball and add taro paste in the middle then seal the edges and roll the dough into a ball.
  4.  Quickly dip the mochi ball in water then roll the ball into a layer of sesame seeds to coat evenly.
  5.  Preheat air fryer to 200F. Add sesame balls but do not overcrowd and cook in batches if needed. Cook for 12-14 mins and flip halfway. Turn up air fryer to 350F and cook for another 5-6 mins until golden brown. Serve warm and eat immediately.

Storage

Eat these fresh out of the air fryer! However, you can also make the sesame balls ahead of time, keep it in the fridge or freezer, then pop it in the air fryer right before you are ready to eat.

Air Fryer Sesame Taro Mochi Balls

Print
Serves: 2-3 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 5 voted )

Ingredients

Taro Paste
3/4 pound taro root, peeled and cut in 1 inch chunks
1/2 cup coconut milk
1/3 cup + 1 Tbsp sugar
 
Mochi
3/4 cup and 1/2 cup glutinous rice flour
1/4 cup granulated sugar
1/4 cup boiling water
1/4 cup lukewarm water
1/3 cup white sesame seeds
Vegetable oil
 
 

Instructions

  1.  Make taro paste by steaming taro wedges in a steamer for 30 mins until fork tender. Mash taro with fork or masher until smooth. Add mashed taro to a pan and add coconut milk and sugar. Cook on medium low heat and stir until coconut milk and sugar are completely incorporated and thickened into a paste, about 5-10 mins. Chill to room temperature before using.
  2.  In large mixing bowl, combine 3/4 cup glutinous rice flour and sugar. Mix together with boiling water until combined. Allow to rest for 5 mins until slightly cooled down. Knead in remaining glutinous rice flour and add additional 1 Tbsp water, one at a time, to form a smooth dough. Cover and rest for 10 mins.
  3. Divide the dough into 8 even portions and roll each portion into round ball. Flatten the dough ball and add taro paste in the middle then seal the edges and roll the dough into a ball.
  4. Quickly dip the mochi ball in water then roll the ball into a layer of sesame seeds to coat evenly.
  5. Preheat air fryer to 200F. Add sesame balls but do not overcrowd and cook in batches if needed. Cook for 12-14 mins and flip halfway. Turn up air fryer to 350F and cook for another 5-6 mins until golden brown. Serve warm and eat immediately.

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