Crispy Dumplings (kok Chai)
From Yinhomemade 13 years ago
- 1 hr to make
- Serves 50
Kok Chai = Crispy Dumplings is a “must have” snack during Chinese New Year in Hong Kong. This little crispy dumpling has peanut as fillings, it is also called peanuts puff. The deep fried golden colour and shape of the puff is similar to gold bullions and a symbol of wealth.
Ingredients
- Pastry shopping list
- 600g high ratio flour shopping list
- 120 gm. margarine or butter or lard shopping list
- 120g cold water shopping list
- 2 large eggs shopping list
- Filling: shopping list
- 300 gm. roasted peanuts – panfry skinned peanut, then remove the skins and chopped fine shopping list
- 80gm. roasted sesame shopping list
- 200 gm. caster sugar shopping list
- 20g shredded coconut shopping list
- oil for deep-frying(2 liters ) shopping list
How to make it
- For pastry:
- Using the food processor/bread maker, put margarine, flour and eggs and water into the machine until it becomes a dough.
- Rest for 30 minutes.
- For filling:
- Mix all the ingredients together.
- To make the puffs:
- Use the pasta machine to roll pastry or hand roll with rolling pin into a thin sheet and use cookie cutter to cut into 1 3/4 - 2 inches rounds.
- Put in 1/2 tsp of filling into the center of cut pastry and wrap up filling. Pinch edges neatly.
- Heat up oil to 170 ℃ for deep-frying peanut puffs and fry till golden brown using medium heat. It takes about 8 minutes.
- Remove and leave them on cooling rack.
- Let it completely cool before storing into containers.
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