Chinese Peanut Dumpling (角仔)

Dumpling in hand with red envelope on the side.

5 from 1 vote

Chinese Peanut Dumpling (角仔)

These delicious Chinese Peanut Dumplings known as 角仔 (pronounced kok chai) in Chinese are eaten during Chinese New Year. They have a crispy exterior with a sweet peanut filling.

Prep Time1

Cook Time30

Course: Dessert

Cuisine: Chinese

Servings: dumplings

Calories: 59kcal

Author: Dana Rao

Ingredients

Peanut Filling

¾ cup roasted peanuts crushed
2 tablespoon roasted sesame seeds
1½ tablespoon sugar
pinch salt
2 tablespoon shredded coconut

Dough

250 grams all purpose flour
½ tablespoon sugar
pinch salt
30 grams pork lard can sub with softened unsalted butter
1 large egg
90 grams water

Instructions

To make the filling:

Roast peanuts on a pan with small bit of oil until golden brown (takes 10 minutes) on low medium heat. If your peanuts are already roasted, skip this step.
Put the peanuts and shredded coconut in the food processor and pulse a few times until it becomes crumbly BUT NOT POWDERY.
If you don't have a food processor: place peanuts in a bag and crush them with a rolling pin. They should be very crumbly but not powdery.
Mix the crushed peanuts with sesame seeds and sugar. Then mix in with some shredded coconut if you haven’t already.

To make the dough:

Mix 250 grams all purpose flour, pork lard (can sub with softened butter), sugar, and salt, 1 egg and 90 grams water
Knead until the dough is smooth. Split the dough in half. Set one dough aside with a wet paper towel and use the other to roll out.
Roll one of the doughs out until it’s very thin (⅛"thickness). Use a 2"-2 ½" circle cookie cutter or a cup to make a round cut.

Wrap the dumpling:

On the flat round surface, add 1 teaspoon filling.
Close the edges and make sure it’s all sealed shut.
(optional) If you want to make a nice design, you can make these indents by pressing your thumb from the side.

Fry the dumpling:

Get your oil to 350 degrees Fahrenheit. Fry them in small batches. Flip them over when it gets golden on one side. Fry for 5-8 minutes until it’s golden brown on both sides.
Place them on a paper towel or on a wire rack to drip off the excess oil.
Eat while warm. Or cool them down and store them in a closed container or bag for up to 2 weeks.

Video

https://www.instagram.com/reel/C202GG3pWVF/

Notes

EXPERT TIPS

Seal the the dumpling extra tight before making the design. If the dumpling bursts, the oil will get dark and you have to change the oil before frying the other dumplings.

Blend the peanuts until they have the right crumbly texture! If the peanuts are too big, it's hard to wrap plump peanut dumplings. If it's too fine, there won't be any crunchy texture in your peanut dumplings.

After you make the dough, make sure to cover with plastic wrap or a wet paper towel. This way, your dough remains moist. If the dough is dried out, it will crack when wrapping or when frying. We don't want any dumplings to burst during the frying process.

Nutrition