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.
300g raw blanched peanuts
2 tbsp black sesame
2 tbsp white sesame
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.
300 g plain flour
100g cold butter (cut into small cube
1 egg yolk
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.