To make the sesame seed filling, dry roast sesame seeds until they start to plump up.

In a coffee/spice grinder, grind the sesame seeds with the sugar.

Transfer to a small bowl. Add melted butter and salt.

Mix until thoroughly combined.

Place in the refrigerator for about ½ hour until it is firm enough to roll into balls.

Roll into 17 evenly sized balls.

In a bowl, add 1 cup of the flour with the boiling water.

Mix until thoroughly combined.

By hand, knead in the additional flour. Knead for a good 5 minutes until the dough is very soft and smooth.

Divide the dough into 17 equal sized portions. Cover with a damp cloth as you make all of the balls.

On a lightly floured surface, knead one of the dough balls into a circle about 3-4” in diameter.

Place one of the sesame seed balls in the center of the rolled out dough.

Bring the dough around the sesame seed filling. If there are any cracks in the dough, seal with a little water. Continue until you have all of the balls stuffed.

Bring a pot of water to a boil.

Gently add the dumplings into the water.

Cook until they rise to the top. After they rise to the top, cook for an additional 2-3 minutes.

Using a spider, gently remove the balls.

Serve, with some of the boiling liquid.

They must be kept in water in order to keep the dough moist, so they do not dry out!