fried peanut puff dumplings
Happy Year of the Snake! Gok Jai 角仔 also known as Yau Gok 油角 is a deep-fried puffed dumpling filled with crushed peanuts, shredded coconut, and sesame seeds that is traditionally enjoyed in Hong Kong during Chinese New Year. The crescent shape and crispy golden color resembles gold ingots (currency used during Imperial China).
Although I didn't grow up eating these crispy treats, I was speaking to a friend who was so nostalgic when when talking about them I knew I had to try!! While some bakeries sell Gok Jai, I happened to. have a bag of crushed peanuts and lots of dumpling wrappers leftover from the Lunar New Year events I hosted last week. Also Gok Jai suddenly started popping up on my feed and in conversation, so I knew my ancestors were encouraging me to make them! :)
Make sure to get thin wrappers (I used Twin Marquis Shanghai-style ones). I also wanted to add some subtle flavor nuances to compliment the filling, so I grated some ginger and added a tiny pinch of salt – totally optional if you want to stick to the traditional!
ingredients
Makes 36
1 cup crushed unsalted peanuts
1 cup unsweetened shredded coconut
1/2 cup toasted sesame seeds
1/3 cup sugar
1 oz butter, melted
1/2 tsp finely grated fresh ginger (optional)
Pinch of salt (optional)
36 thin round dumpling wrappers
1 1/2 cups neutral oil for frying
method
On low heat, in a dry wok or frying pan, gently toast the peanuts, coconut, and sesame seeds for 1 to 2 minutes, depending on if they are already roasted/toasted. Make sure to shake the pan often so the ingredients don't burn. Add the sugar and melted butter and mix throroughly. Add the grated ginger and salt, if using. Transfer the mixture to a large bowl and let cool.
Fill a shallow soy sauce dish with water to seal the wrappers. I learned this trick from my friends Lisa Lin and it's a game-changer when using store-bought wrappers! Take one wrapper and hold it perpendicularly to the surface of the water. Dip one edge into the water (about 1/4") and turn the wrapper around like a wheel so that the whole perimeter of the dumpling wrapper is evenly moistened on both sides.
Place the prepared wrapper on the countertop and scoop a tablespoon of the filling into the center of the wrapper. Lift the wrapper up and hold it like a taco in one hand. Pinch the edges together to seal it tightly into a half moon shape. To create a braid / twist along the edge, start from one corner of the dumpling, and use your thumb and index finger to firmly press the corner so that it's thinner and then roll the outer edge towards the filling. Move along the edge from one corner to the other, continuing to pinch and roll so that it forms a nice twist and secures the seal so that the dumpling won't fall apart whilst frying. It will look very much like a mini empanada.
Place the finished dumpling on a baking sheet and continue to fill all the dumplings until you either run out of wrappers or filling.
Pour the oil into a wok, or medium sized pot. Turn the heat to medium-high. After a few minutes, test the oil. You'll know the oil is hot enough when you insert the tips of a pair of wooden chopsticks into the oil and bubbles immediately encase the chopsticks. Cook in batches or 6 to 7 dumplings at a time, until the dumplings puff up and are golden brown on both sides. Drain and let cool before storing in an airtight container (use that old cookie tin!) for up to a week. Lightly toast them if they lose their crispness!
