Jau Gok Peanut Puff Dumpling 炸油角 / 炸角仔
The traditional Jau Gok Peanut Puff Dumpling 油角, a deep fried dough stuffed with peanuts, sesame seeds and coconut, is a sweet treat especially made by grandmas and grandpas, mothers and fathers for the Chinese New Year festivities as snacks to munch on and to share with the many Chinese New Year guests expected.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 30 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2.4 cup cake flour, 300g
- 5 tbsp oil, melted butter or lard, 70g
- 2 eggs
- 2 tbsp water
- 3 tbsp caster sugar
- 1/2 cup chopped peanuts, 80g
- 4 tbsp sesame seeds
- 2 tbsp shredded coconut
- 4 tbsp sugar
- 2 tbsp melted butter or lard
Instructions
- 1
Roast peanuts, sesame seeds and coconut in a pan over low heat, stirring until aromatic. Mix in sugar and melted butter or lard.
- 2
In separate bowl stir together oil, eggs, water and sugar. Add in flour and stir in a dough.
- 3
Knead a few times, then cover and let rest for 1 hour.
- 4
On a silicon mat or a lightly floured surface roll out dough to 1/8 inch thickness. Use a 2-2 1/2 inch cookie cutter (or a overturned glass) to cut out circular dough shapes.
- 5
Add scant 1 tsp filling onto each dough round, fold the wrap over and pinch shut, then crimp the edges together until well sealed.
- 6
Fill small pot with 1 1/2 inches oil. Deep fry yau gok at medium low heat 340F (170C) for approx 2 mins, or until just golden brown.
- 7
Flip over and repeat. Remove immediately and let drain on kitchen towels. The yau gok will continue cooking and brown a bit more as it cools.
- 8
Serve fresh is best or keep in airtight container for up to 2 weeks.