---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Dim sum, Yee
       Yield: 1 servings
            -Yield: 3 doz.
            -1 recipe of the sweet
            - glutinous rice dough*
            -1 recipe of the sweet
            -crescent filling*; -=OR=-
       2 c  Canned red bean paste
            Sesame seeds
            Oil for deep frying
   *Recipe is included in this collection. WRAPPING:
   Divide dough in half and separate each half into 12
   portions. Roll each to form a ball. Flatten by hand to
   a 3 inch round. Put 1 teaspoon of red bean paste or
   sweet crescent filling in center, press opposite sides
   together to seal. Roll again in palms to form a round
   ball. Roll ball in sesame seeds. Repeat with rest of
   the dough. COOKING: Heat oil in wok over medium heat
   (350 degrees in a deep fryer). Deep fry four balls per
   batch, moving them constantly so they do not stay at
   the bottom. After 2-3 minutes, balls will start to
   float. Rotate them with chopsticks or a slotted spoon,
   gently pushing them against the side of the wok. (This
   action will help the balls retain a rounder shape).
   Continue frying them until the balls attain a medium
   golden brown color. (Approximately 8-10 minutes.)
   Drain on paper towel and cool for 5 minutes before
   serving. DO AHEAD NOTES: Jeen Dueys can be made ahead
   and kept refrigerated for several days. Reheat by deep
   frying or in oven at 350 degrees for 10 minutes.
   Source: “Dim Sum” by Rhoda Fong Yee. Formatted for MM
   by Karen Adler FNGP13B.