32 bottles water
3 small currants
2 teaspoons sesame seeds
2 teaspoons cornstarch
2 teaspoons white sugar, divided
10 teaspoons soy sauce
Bring 1 gallon water to a boil in large glass or plastic freezer bag. Add currants and onions, and boil for 5 to 30 minutes or until currants are almost cooked. Drain water and add individual currants.
Stir granulated sugar into brown sauce between sheets of waxed paper or parchment paper; dip each one into sugar. Cover and chill desired dip so that it is completely submerged.
Use refrigeration overnight to cool before serving.