Skip to main content

Baked peanut Dumplings (油角)


The Chinese New Year is almost here, and now I'd want to share these Gok Zai(油角), or Cantonese sweet dumplings, with you all. They have a crispy exterior and are frequently stuffed with sugar, peanuts, and sesame seeds. People will drool just by looking at it. It's nutty, aromatic, and crispy.

The traditional method of making this peanut dumpling is deep frying, but I would like to share a baking method for this recipe.  The appearance of these dumplings is like a mini curry puff. However, it looks like a little plump coin purse from a different perspective– it symbolizes the fuller, the better, for a prosperous New Year!

When you make the dumpling dough, make sure do not over mix the dough. Simply work all the ingredients together until they are soft and smooth. That is why I make the dough by hand to avoid over mixing. Aside from that, I like to cut my butter into small cubes as this makes it much easier to blend it into the flour mixture.  Once the dough is made, set aside to rest for 30 minutes.

Let the dumplings to "stand" on their bottoms when you place them on the baking pan. Then you don’t need to turn the dumplings halfway through.  

The filling ingredients can be adjusted to your like, some included coconut flakes, and you may adjust the sugar to your sweetness level.

 

INGREDIENTS

Peanut filling

300g raw blanched peanuts

100g sugar

2 tbsp black sesame

2 tbsp white sesame

 

METHODS

1. Spread peanuts in single layer on a baking tray, bake in preheated oven at 170°C for 10 minutes, or until golden brown. Set aside to cool completely.

2. Grind the roasted peanut until roughly fined with a food processor.

3. Spread sesame seeds thinly in a medium-sized frying pan. Cook the sesame seeds for two to three minutes over medium heat, or until they become fragrant and golden brown. Move the sesame seeds around the pan every 30 seconds to ensure that they toast evenly and prevent them from burning.

4. In a mixing bowl, combine the grinded roasted peanut, toasted sesame seeds, and sugar. Set it aside.

 

INGREDIENTS

Dumpling dough

300 g plain flour

100g cold butter (cut into small cube sizes)

1 egg

75ml water

 

Egg Wash

1 egg yolk

 


METHODS

1 Blend the cold butter into the flour with your fingertips until the mixture looks like coarse crumbs.

2. Add in the egg, mix well. Add in the water gradually, just knead all the ingredients together until it’s smooth and soft. Do not over mix the dough. Set it a side to rest for 30 minutes.

3. Roll out the dough to a thin layer, dust the 2-inch cookie cutter with a little flour, and cut the dough into circles, about 2 mm thick.

4. Place a spoonful of fillings in the center of each dough disc. Fold in half, firmly seal the edges, and tuck the edges inward to form patterns. Put it on a lined baked pan with lining. Repeat these steps to finish the remaining dough.

5. Preheat the oven to 190°. Beat the egg yolk evenly to make the egg wash. Brush egg wash onto both sides and the edges of the dumplings. Bake for 15 to 20 minutes, or until the surface turns golden brown. Remove it from the oven and let it cool. It can be stored in an air-tight container for up to two weeks.

Comments

Popular posts from this blog

Ondeh-Ondeh in 3 flavour (椰丝球)

Today made a popular dessert in Malaysia, “Ondeh Ondeh”, a type of Nyonya recipe. It is also called “Buah Melaka” because it looks like the fruit of the Malacca tree. The procedure of making is easy. The flavoured glutinous rice balls have grated fresh coconut on the outside and melting Gula Melaka, or palm sugar, inside. The white, milky coconut shreds and little balls of various colours appear fresh and natural. and has a charming appearance. The glutinous rice balls, soft glutinous and chewy are determined by the amount of water and cooking time. The softer the rice balls, the more water and more time it boiled. We like our coconut shreds to be moist and crisp, the melted Gula Melaka to be rich and flavorful, and the texture to be somewhat mushy and sticky. It seems like the nostalgic flavour of my childhood is returning. In addition to the traditional pandan flavour, I have included instructions for making it with sweet potatoes and pumpkin. Of all the flavours of "ondeh...

Pandan Coconut Moss Jelly Mooncake

Half a year has flown by in the blink of an eye, and it's almost Mid-Autumn Festival. It is fall in October this year. I've tried quite a few of jelly mooncakes last year. So, this year I am going to share some of jelly mooncakes that I love. Making jelly mooncakes isn't difficult, and I'm always eagerly anticipating the finished product, because there are always so many surprises when I cut into it. I got the inspiration from an Indonesian dessert “lumut” pudding. Puding Lumut or “moss pudding is a type of jelly or jelly pudding originating from Indonesia, make with a mixture of agar-agar powder, eggs, coconut milk and sugar which is cooked until it forms a moss like mass. Today I am going to transform it into a mooncake.   Other than the beautiful moss from cooking and stirring the mixture. The white layer part that looks like shredded coconut which is actually made from the mixture of agar powder, fresh coconut water and coconut milk. Grate it after it is set...

Braised Pork Belly Char Siu on Stove

  Grilling char Siu is time-consuming? Yes, indeed!! The marinating and cooking steps involved in grilling char Siu might take a lot of time.   In order to allow the flavors to seep into the meat, the traditional process involves marinating the pork for a few hours, often overnight.   Additionally, grilling might take some time, particularly if you want that distinctive char. And also create a crispy surface and smoky flavor. You might say can make char siu, or Chinese BBQ pork with oven baking, or air frying. Oven baking produces an excellent crust and a balance of juiciness. Air fryer is the quickest way to produce a crispy outside and a soft within, although it might not cook as uniformly as oven baking. Today I am sharing a super easy stove top version. You even get a lovely sauce to go with it, and the results are just incredible. It lacks charred or roasted flavor of charcoal because it is cooked entirely on the hob.   Trust me, this method is definitely ...