Chinese New Year Crispy Peanut Dumplings Yau Gwok Jiy 油角仔
NEW YEAR CRISPY TRIANGLES 油角仔(taken from Foundation Dim Sum Making – Kitty Choi)
640g Plain Flour
2 eggs (beaten)
1 cup lard (melted)
320g peanuts, roasted and shelled
80g white sesame seeds, toasted
240g granulated sugar
2 tbsp desiccated coconut
Grind peanuts and mix with sesame seeds, saugar and desiccated coconut to form filling.
Sieve flour onto worktop and make a well in the centre.
Add eggs and lard and mix. Gradually pour in water, kneading at the same time until a soft dough is formed.
Cover with a damp cloth and set aside for 30 minutes.
Roll out dough and cut out rounds. Wrap in filling and crimp edges.
Heat oil to medium and fry triangles. Deep fry on low heat until golden brown and the triangles float to the top (about 8-10 minutes).