Baked peanut Dumplings (油角）

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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.

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