Karukaya eggplant and sesame dumplings

Make the dumpling dough. Mix the shiratamako rice flour and sugar in a bowl, add the lard and knead, then let it rest for about an hour. In another bowl, add the floating flour and boiling water, knead well, and let it rest for about an hour in the same way

Knead the dough (1) that has been left to rest, roll it into a log, cut it into 6 to 8 equal pieces, and roll them into balls

Make the sesame paste. Put the ground black sesame seeds and sugar in a bowl and mix, then add the lard and honey and mix well. Once it's well mixed, put it in the refrigerator to chill, which will firm up the lard and make it easier to wrap

The Karuka eggplant is cut into 2cm cubes, sprinkled with sugar and candied

[3] Wrap each cube of Karuka eggplant in the sesame paste and roll it into a ball

[5] Wrap the dumpling dough around the dough and sprinkle white sesame seeds on top

Place in oil heated to 120°C and fry. Gradually increase the temperature until it reaches around 180°C. Frying time should be around 10 to 15 minutes

Remove to a paper towel to drain the oil, then serve in a serving dish