With Chinese New Year around the corner, I want to share one of my favorite new year ’ randomness dishes : yue sweet fried dumplings ( 角仔/油角 ). These dumplings are unique to yue cuisine. They are crispy on the external and often filled with peanuts, coconut, sesame seeds, and carbohydrate .
All of the dishes prepared for Chinese New Year have a symbolic think of. We prepare particular dishes because the name of the food sounds like auspicious greetings or words people say to each other in the new class. In the case of sweet fry dumplings, those who eat the dumplings will have an outstanding modern year. ( notice : “ 油角 ” [ sweet electrocute dumplings ] is pronounced similarly to “ 有角 ” [ to be outstanding ]. )
Sweet fried dumplings ( 角仔 ) were one of the first dumplings I helped Mama Lin prepare. Although Mama Lin makes these every year, she does not follow a finical recipe. Rather, she judges the meet by the way it looks. She pours chopped coconut, peanuts, sesame seeds, and sugar into a bowl. Based on the way the occupy looks, she ’ ll add a bite more of this and that. Everything is done by memory. She ’ ll take a spoon of the fill up to see if it tastes dependable, and then we are ready to make dumplings !
Below, I have put together a uncut recipe for the filling. Please feel exempt to add more or less of any component to suit your taste !
HOW TO MAKE CANTONESE SWEET FRIED DUMPLINGS (角仔)
DUMPLING SKINS
Mama Lin typically uses New Hong Kong Noodle Company ’ second “ so kok wraps ” for the dumplings. chinese supermarkets sell these only about Lunar new year. If you want to make these during another time of the class, attend for flimsy round wrappers .
FILLING FOR SWEET FRIED DUMPLINGS
The chief ingredients are coconut, chopped toasted peanuts, toasted sesame seeds, and sugar. typically, Mama Lin uses sweetened coconut flakes, the kind that you see in the baking section of a supermarket. Because the coconut is already sweetened, you don ’ t need much extra sugar. The circus tent photograph of the woof uses sweetened coconut, and the second base uses unsweetened coconut. Notice that I had to add more sugar to the fill below. once cooked, the dumplings that contain more granulate sugar will have a grittier texture, which you might prefer .
besides note that sweetened coconut flakes tend to be more damp. As a result, the filling won ’ triiodothyronine puncture the dumpling clamber a much when you seal the dumplings .
PLEATING GOK ZAI
I typically use urine to seal the dumplings. however, you can use testis whites as well, but it will credibly be more messy. You can pleat the dumplings like I have done in the photos above. alternatively, you can just fold the dumplings in half and skip the plication. Although the dumplings won ’ triiodothyronine spirit as fancy, the boundary of dumpling will be crunchier once fried .
FRYING THE DUMPLINGS
You ’ ll need to heat oil in a wok or a pot for frying the dumplings. Mama Lin typically sticks bamboo chopsticks to the penetrate of the wok to determine whether the oil is hot enough. If the petroleum starts bubbling around the chopsticks, the petroleum is ready for frying. alternatively, you can use a thermometer to check the temperature. The anoint was about 350ºF when I fried the dumplings .
The first batch of these dumplings may take a few minutes ( around 3 ). however, subsequent batches should take about 2 minutes. If the dumplings are browning besides quickly, reduce the heat slightly .
LOOKING FOR MORE DUMPLINGS?
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Cantonese Sweet Fried Dumplings – Gok Zai / Yau Gok (角仔/油角)
Typically, I use a special type of dumpling skin (so gok wraps) made by the New Hong Kong Noodle Co. They are based in the Bay Area, so their dumpling skins may not be available outside of Northern California. You can also use any thin circular dumpling skins. It is important that you try to seal these dumplings tightly. You don’t want the filling to spill into the hot oil as they’re frying.
Prep Time
1
hr
Cook Time
20
mins
Total Time
1
hr
20
mins
Ingredients
- 1 1/2 cups ( 150g ) sweetened coconut flakes
- 1 cup ( 140g ) chopped toasted peanuts, ( see note 1 )
- 1/3 cup ( 45g ) toasted sesame seeds, ( see notice 2 )
- 2 1/2 to 3 tablespoons granulated sugar
- 50 thin, round 3 1/2-inch dumpling wrappers
- water for sealing dumplings
- 1 1/2 cups
canola oil or safflower petroleum for electrocute
Instructions
- In a bowl, toss the coconut flakes, peanuts, sesame seeds, and carbohydrate together. Taste the meet to see if it is to your like .
- Set up your dumpling making station. Fill a small bowl center with body of water. You will use this to help seal the dumplings. Have a sheet pan ready for holding the ruffle dumplings. You besides want to have a tea towel fix to cover the pleat dumplings to prevent them from drying .
- Dip a finger into the water, and trace it over half of a dumpling skin, creating a “ degree centigrade ” supreme headquarters allied powers europe. Add about 1 tablespoon of filling into the plaza of the dumpling skin. Fold the dumpling in half and seal tightly ( dry half of the negligee over the wet half ) .
- Dip a finger into the water again and trace it over the edge of the dumpling, creating another “ cytosine ” shape. Using your thumb, apprehension small pleats into the edge. Use the photos in the post for reference. You can besides watch this video. Continue filling, seal, and pleating the remaining dumplings .
- Line a big baking sheet with newspaper towels. You ‘ll be putting the fry dumplings here .
- Add the canola oil oil into a wok and heat it over medium-high heat. Once the temperature reaches 350ºF, reduce the heat slightly to medium. Add several dumplings to the wok, about 7 or 8. When the dumplings are lightly fortunate on one side, flip them over and fry the early side. Once they are lightly golden, use a spider strainer or tongs to transfer the fry dumplings to the line bake tabloid. The tinge of the dumplings deepen as they cool, therefore make sure to take them out once they reach an evening light aureate color .
- Continue cooking the remaining dumplings. note that the dumplings normally cook faster in subsequent batches. My late batches needed alone 2 minutes of electrocute ( about 1 minute on each side ). If you notice that the dumplings are browning excessively quickly, reduce the inflame a short .
- These dumplings are best consumed the day they are train. The dumplings tend to be less crunchy on subsequent days. Refer to this post from Bon Appétit on how to deal with leftover fry oil .
Notes
- Mama Lin typically toasts raw peanuts on a dry skillet for a few minutes. Then, she’ll let the peanuts cool before chopping them. Even if you are using dry roasted peanuts, toast the peanuts for a few minutes before chopping.
- Mama Lin toasts raw sesame seeds for about 2 or 3 minutes. I usually only have roasted sesame seeds in the house. I still toast them in a dry skillet to release some aroma.
- Using unsweetened coconut: If you use unsweetened coconut flakes, use these ingredients for the filling: 1 1/4 cups unsweetened flaked coconut, 3/4 cup chopped toasted peanuts, 1/3 cup toasted sesame seeds, 1/2 cup + 2 tablespoons granulated sugar.
- Black sesame seeds: If you are looking for a variation, you can use a combination of toasted white sesame seeds and toasted black sesame seeds.
Nutrition
Serving:
5
dumplings
|
Calories:
331
kcal
|
Carbohydrates:
29.3
g
|
Protein:
6.9
g
|
Fat:
22.4
g
|
Saturated Fat:
12.3
g
|
Cholesterol:
2
mg
|
Sodium:
120
mg
|
Fiber:
3.6
g
|
Sugar:
9.2
g
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