In a saucepan add the sesame seeds, salt, stock, vinegar, oil, honey and soy sauce and whisk over high heat until the mixture comes to a full boil. Turn the heat down to medium, add the black pepper and cook, whisking, for 3 minutes. Remove from heat.
Arrange the spring rolls on a platter with the chili sauce in the center. The dumplings can be piled high on a platter with the rice wine and sesame sauce drizzled over top.
Yield: 2/3 cup