Yomari rice-flour dumplings

Make it

1. Toast the sesame in a small dry pan over medium-low heat for 2–3 minutes, then lightly crush. Warm the jaggery with the filling water over low heat just until melted, 2 minutes; stir in sesame and spread on a plate to cool to a thick, scoopable paste.
2. Put rice flour and salt in a heatproof bowl. Bring the dough water to a boil, pour in 220 ml and stir firmly with a spoon. Cover for 5 minutes. When safe to touch, knead with 1 teaspoon of oil for 4–5 minutes, working in the reserved hot water a teaspoon at a time only as needed for a smooth, pliable dough.
3. Divide the dough into eight equal balls and keep covered with a damp cloth. Press each into a cup with a wall about 4 mm thick, add one-eighth of the cool filling, then gather and seal the top, gently drawing one end into a point.
4. Brush a perforated parchment liner with the remaining oil and place it in the steamer. Bring the steaming water to a steady boil, keeping it below the liner, and arrange the dumplings with a little space between them.
5. Cover and steam over medium-high heat for 15–18 minutes, until the rice dough is firm, slightly glossy and no longer chalky when a small piece is cut from the thick edge. Rest off the heat for 5 minutes before lifting out.
6. Serve two warm dumplings per person. Let the first bite cool slightly because the sealed jaggery filling retains heat.