Fuchsia Dunlop

Fuchsia Dunlop, Chinese-trained cook, food writer, and author of Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, explains what she calls "the texture frontier" and talks about how Chinese cuisine is changing from chi bao (“eating to fill your belly”) to chi qiao ("eating skillfully").

Makes 30–40 glutinous rice balls – enough for about 6
For the stuffing
* 2 tablespoons black sesame seeds
* 2 tablespoons superfine sugar
* 2 tablespoons fresh pork lard or coconut oil
For the paste
* 1 ½ cups glutinous rice flour
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