Step by step: Yau Gok, fried peanut dumplings for Chinese New Year from Plus a crumb

For Chinese New Year, the Hong Kong Tourism Board (@discoverhongkong) asked three influencers to create recipes for the occasion. So it was Mégane ( @megandcook), Anne ( @papilles) and Emilie ( @plus_une_miette) who took part in the game. The opportunity to discover or rediscover these tempting Chinese recipes.

To immerse themselves in the Chinese New Year atmosphere, the influencers spoke with Hong Kong chef Christian Yang, an expert in Chinese cuisine. Importance of the color red, symbol of prosperity, family traditions, the importance of the number of dishes at the table according to their meaning, as well as the way of serving chicken and fish for a very rich year, all symbols that the chef has mentioned during their interviews, and which you can discover on their respective blogs.

For dessert, Emilie Franzo aka Plus une miette chose to take inspiration from Yau Gok, fried dumplings made with peanuts, using the same ingredients as those used in Hong Kong. Addictive bites that symbolize wealth, which are therefore recommended to be eaten in large numbers!

Ingredients

For around thirty Yau Gok

Dough
280g flour
1 pinch of salt
180 ml of boiling water

The garnish
80g peanuts
25g sesame seeds
40g grated coconut
30g powdered sugar
25g melted butter
Frying oil
Icing sugar

Dough

In a large bowl, mix the flour and salt.
Dig a well in the center of the flour, carefully pour in the boiling water.
Mix the flour and water using a spoon, when the mixture is a little cooler, continue by hand to combine the dough well.
Knead for about 5 minutes, until the water is completely absorbed and the dough is smooth.
Place the dough in a freezer bag or plastic box, seal. Leave to rest for 1 hour.

The garnish

Chop the peanuts.
In a bowl, mix the peanuts, sesame seeds and grated coconut. Pour the mixture into a frying pan and cook over medium/high heat for about 5 minutes. Mix well during cooking so that the coloring is even.
Remove from heat, add sugar and melted butter. Mix again. Reserve.

Mounting

Take out the dough.
Separate it into three pieces of dough, form three sausages of approximately 4 cm in diameter.
Cut them to obtain between 25 and 30 pieces.
Flour the work surface, roll out each piece to form discs approximately 9-10 cm in diameter.

The filling

Place a spoonful of filling in the center of each disk of dough.

Periphery

Lightly moisten one side of a disk of dough.

The shape of dumplings

Bring opposite sides of the disk toward each other.

The folding

Carry out the folding.

The repetition of the gesture

Repeat the operation with all the dough disks.

The cooking

Immerse the Yau Gok in a pan filled with cooking oil or in a deep fryer. Cook for a few minutes, turning regularly, until the dough is golden brown.
Remove from the cooking bath, place the Yau Gok on absorbent paper.