The fourth recipe of our Top 8 CNY Dishes series is a signature dish of home cook Lucinda Lau: Kok Chye/ Peanut puffs !
Also known as kok chai, these crispy peanut dumplings are a traditional Cantonese must-have and one of the best Chinese New Year goodies. Crisp pastry followed by a burst of sweet, fragrant peanuts and sesame seeds; you cant stop at one!
The kok chye also carries an auspicious symbolism of bringing wealth and prosperity as it is shaped after a gold ingot. But we think that its resemblance to the curry puff is what makes it more attractive to both adults and children alike!
Here are the ingredients that you will need: plain flour, cooking oil, water, chopped peanuts, sugar, and toasted sesame seeds.
To begin, start with preparing the dough.
Sieve the flour into a bowl and pour in the cooking oil over it. Using a spatula, mix the flour and cooking oil until you get a breadcrumb-like texture.
Gradually add in the water while mixing the flour. You can use more or less water if needed.
Switch to hands to knead until you get a smooth dough as shown in the picture below. Then cover the bowl with a wet cloth and let the dough rest aside for 10 minutes.
The next step is prepare the filling for the kok chye and fill the puffs.
In a bowl, add the chopped peanuts, sugar, and toasted sesame seeds. Mix until well combined.
Set the filling to one side and bring out the rested dough. Pinch off 5 grams of dough and roll it into a ball. Flatten it with your palms then shape it into a bowl-like shape with your fingers.
To fill the puff, make a circle with your index finger and thumb and place the dough on it. Spoon some filling onto the centre of the dough and pinch to seal the edges.
Then pleat the edges like a curry puff. #Tip: the smaller the pleats, the prettier it will look!
Lastly, fry the peanut puffs and serve.
Heat up some oil in a pot on medium heat. Once the oil is hot, fry the kok chye in batches but do not overcrowd the pot.
Let the puffs cool down on a wire rack then serve. You can keep the kok chye in an airtight container, but they taste the best when still fresh!
Get the recipe below!