Golden Peanut, Sesame and Coconut Dumplings with Salted Caramel Sauce

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Nothing is more romantic than the child’s mind. Joy, wonder and discovery is around every corner and undertaking an exposition in to the unknown is part of every day life. From these adventures we plan out our future path. The family pet inspires us to be vet or zoo keeper. The fire trucks or police cars become more than toys but inspiring vehicle. Sometimes we dream to one day become an animal, dressing up with a tail and only responding in animal language.

I wish I was a child again. No I do not miss being that short again and not be able to react the top freezer for ice cream. Also I can not forget the memories of  social isolation and ridicule by other kids however home was my safe haven from that. At home I was able to plan for the future and be positive about the years to come. Totally unwritten and open to me for the taking. Was home the place that your imagination ran wild too?

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In my house I had a few toys which became more to me than simple objects but career paths. I do not discover a real path way until I was 8 years old when I discovered I really loved mystery and crime. Yes not your typical doctor or army guy dream. I think it was a simple set that came with a yellow police tape, finger printing set, magnifying glass, finger print dust and a book detailing things we call forensics. During that year I think my clothes were stained with the black print ink and the house was littered with yellow tape which I put across the doors of my room (and sometimes others to their annoyance). No matter how annoying and cluttering my antics were my parents never yell at me for it.  In fact my Dad told me his bother in Singapore did work like this. My mum just smiled, signed and washed my whites with black prints.

 

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The romantic edge soon disappeared as joy, wonder and discovery were replaced by fear, questioning and cynicism. The future was not place of possibility but uncertainty. Maybe my teenage angst contributed to feelings like this but now, well into my 20s, the future is different.

Once again I have discovered unpredictability is not all bad. In fact the impulse to deep fry lead me to the recipe in today’s post. As many of you may have had heard Chinese New year was in the late February which means only one thing. Golden, gorgeous, sweets and savouries that are all fried. They are meant to symbolise gold and wealth for the year new but I think it just an excuse to get deep-frying all at once to save on oil wastage. What ever you think Today’s recipe is an adaption upon the traditional sweet fried dumpling called Gok Zai.

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Gok zai ( is often an oil based pastry which is filled with a sweet mixture of finely crushed roasted peanuts, sesames and coconut. This makes for a very moreish and flavour packed snack which is then folded like a dumpling and deep-fried to get a crispy coat. The only reason I know about these sweets is because it was one of the many sweets my mum brought for us at new year.

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Let me say this I HAVE DEEP FRIED FOR THE FIRST TIME!!!  \_(^_^)_/ and this lead me to make 3 batches of this sweet in a period of 3 days. Yes they are THAT addictive.

The dough is really easy because it is not worked for a long time but just enough for it come together. Also it contains hassle with cold butter but uses oil, so you do not even have the melt it.

 

The filling is even simpler, roasted peanut, sesame and crushing with fine coconut. After you throw in sugar and stir. That’s it. Ye, it is  really simple. Now you only need to wrap the dumplings and deep fry.

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OK, here is where you can be intimated but seriously as a deep fry virgin I got the hang of it after a few minutes. I recommend you set up the station as well as possible because when oil cooks it turns food from golden and crispy to black and burnt very quickly. Also no water bottles or water should be anywhere near you! Safety first with the Moon blush Baker. Mise en plus is important in any kitchen activity however more so for deep drying for the reason given above.

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While I love the traditional sweet filling inside, I found it better when you could adjust the sweetness yourself. So In order to change it up a bit I left out the sugar in the filling and served it lightly dusted in icing sugar with salted caramel sauce.  By omitting the sugar, it allows the flavour of the aromatic roasted insides to remain untouched until it is dipped into the sauce.

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I hardly need to tell you any more why caramel sauce is the bomb but trust me on this. The sauce is the thing that makes it. Think along the lines of churros and chocolate sauce. Dip into the sauce, allow it to coat the tip only. Break open the crispy pastry and allow flaky layers of pastry melt with roasted filling. Smell the aromatic coconut , sesame and peanuts. Really give in, eat another. Seriously so easy there is always more.

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Golden Peanut, Sesame and Coconut Dumplings with Salted Caramel Sauce

Makes 40-50 ish depending on size of cutter and rolling.

Adapted from this recipe by Mama Chueng.


Pastry dough

  • 300g plain flour
  • 30g castor sugar
  • 1 egg
  • 90ml rice bran oil
  • 75ml water
  • 3 cups of extra rice bran oil for frying

Filling

  • 40g roasted sesame seeds
  • 60g roasted peanuts
  • 30g desiccated coconut

Caramel sauce

  • 450g sugar
  • 130ml water
  • 400 ml cream
  • 50g cold cubed unsalted butter
  • 2 tsp sea salt flakes

 

FOR CARAMEL SAUCE

  • Combine sugar and water in a large sauce pan. Over high heat bring the mixture to the boil.  Continue to cook the mixture until it turn deep brown.
  • Immediately remove from heat and whisk in cream slowly. It will bubbles a lot but continue to whisk in the cream until it all added.
  • Slowly stir in salt and butter cubes into the caramel. Set aside to cool.

 

FOR PASTRY

  • In a  large bowl, place the water, sugar, egg and oil. Whisk the mixture until the sugar dissolves.
  • Over the large bowl sieve in the flour and whisk to combine. Once it gets too hard use a spoon to bring into a dough ball.
  • On a floured work surface, knead the dough lightly for 30 seconds and wrap in a cling film to rest for 30 minutes.

 

FOR FILLING

  • In a mini processor crush coconut, roasted peanuts and sesame until they are fine. Set aside in a bowl for later.

 

FOR DUMPLINGS

  • Once dough is rested, lightly dust a dry surface with flour. Roll out the dough to 1-2mm thickness. Using a 8 cm circle cutter, cut circle out of the dough and set aside. Cover with cling film to prevent drying out.
  • Place the wrapper in your hands and place a 1-1.5tsp of filling inside the wrapper. Seal the edge of the dumpling tightly and crimp the edges with your index finger and thumb. To do this gently stretch the edge of the semi circle with your index finger and thumb.
  • Flip the corner upwards to meet your index finger and press the seal.  Move forward and continue to stretch, fold and pressing the pastry edge.
  • Continue to do this all the pastry. You can re-roll the pastry dough again.

FOR DUMPLING FRYING

  • In a small , high sided, heavy based saucepan fill with rice bran oil. Heat on medium low the oil until it reaches 160C. Make sure you have two trays lined with lots! paper towel and strainer to remove the dumplings.
  • Once it does place in MAX 5 dumpling at once.  Fry in oil until it develops bubbles and blisters on the pastry. Remove from the oil on to towels. Continue to do this all of the dumplings.
  • Bring the same pot of oil up to 180C. Place a few of the pre fried dumpling in this oil again. Fry for 2 minutes until deep golden brown and remove with strainer to clean paper towel tray.
  • Serve with caramel sauce and dust with sugar.



'Golden Peanut, Sesame and Coconut Dumplings with Salted Caramel Sauce' have 26 comments

  1. March 2, 2015 @ 3:44 pm Thalia @ butter and brioche

    I definitely am with you here, I still wish I was a child.. I really do miss the magic, awe and the naivety of being young. Oh & Belinda, you’ve also inspired me here to attempt deep frying – I’ve never done so before!

    Reply

    • March 2, 2015 @ 9:46 pm themoonblushbaker

      I was afraid too but the process is so quick! You cooking fear doesn’t have time to play. Thank you Thalia 🙂

      Reply

  2. March 2, 2015 @ 7:31 pm Tori@Gringalicious.com

    Omg, Yes! These are the type of thing that I’ll be dreaming of until I make them! Wow, do I want one right now! Pinned!

    Reply

  3. March 2, 2015 @ 8:42 pm Katrina @ Warm Vanilla Sugar

    These look downright perfect. Such an unreal recipe!!

    Reply

  4. March 3, 2015 @ 1:46 am sylvie

    This runny caramel makes me dreaming…Perfect combo for the greedy I am!

    Reply

  5. March 3, 2015 @ 3:27 am June Burns

    OMG those are so cute! They sound like my kind of dumpling, with all the sweet nutty flavors in there 🙂 And of course salted caramel makes everything better!

    Reply

  6. March 3, 2015 @ 5:49 am Lokness @ The Missing Lokness

    Happy Chinese New Year! My mom loves these! She always have to buy some during CNY. Yours are beautifully done! Love that you added a salted caramel sauce. 🙂

    Reply

  7. March 3, 2015 @ 4:14 pm THEAVANTGUARDIAN

    God this looks amazing! Great photos as well!

    http://www.theavantguardian.com

    Reply

  8. March 6, 2015 @ 5:01 am Karishma

    These sound so spectacular! And I really love your writing. I,too, miss a lot of things about being a child. Once in a while, I get deja vu or a whiff of something from my childhood and I get so nostalgic!

    Reply

    • March 6, 2015 @ 10:00 pm themoonblushbaker

      Thank you! I appreciate you liking my writing! Child hoods are always great to revisit.

      Reply

  9. March 6, 2015 @ 6:43 am cynthia

    These are just spectacular. Oh my gosh. I want a pile of them in front of me so badly right now! With a gallon of that caramel sauce. Those pleats are so beautiful, too — ahhh, sheer perfection. So amazing, Belinda! PS I totally wish I was still a kid too! But at least now I could eat these and call it dinner 😉

    Reply

    • March 6, 2015 @ 10:02 pm themoonblushbaker

      I think I would be more happy about the sugar high 🙂 Thank you your kind words. Caramel sauce belongs with nuts any day.

      Reply

  10. March 6, 2015 @ 7:27 am Michelle @ Hummingbird High

    About this recipe — one word: YUM. I had a sesame ball the other day on Chinese New Year’s, but instead of being filled with traditional red bean paste, it was filled with peanuts. It was the first time I’d ever had it and it was SO GOOD.

    As for your words about childhood and losing our wonder to cynicism, all your observations rang especially true with me. It also reminded me of this one scene from a movie (I can’t remember which now), where two dads were sitting around and watching their kids play with bubbles, and one of them remarks about how crazy it was that these bubbles were making their kids so happy, and when you were a kid that’s all you wanted and needed. Lol.

    Reply

  11. March 7, 2015 @ 3:29 am Kelsey @ Snacking Squirrel

    darn these are attractive little treats!

    Reply

  12. March 10, 2015 @ 4:41 am Culina Sophia

    Oh my these looks insanely delicious – such an innovative idea too. I’m addicted to caramel so will be making asap! SophiaXx

    Reply

    • March 10, 2015 @ 4:23 pm themoonblushbaker

      Sophia, I have a pot always in the fridge! Thank you love but it is not my idea Hundred of years of Chinese new year made these 🙂

      Reply

  13. March 10, 2015 @ 2:13 pm Laura (Tutti Dolci)

    Divine dumplings, I adore the salted caramel sauce!

    Reply

  14. March 12, 2015 @ 12:39 pm Connie @ Sprig and Flours

    So often I wish I were a kid again too, then 6pm hits and all I want is ice cream for dinner…. in which case, being an adult is quite handy! I would die happy if I had these dumplings right now…and that caramel sauce…oh my god. This recipe is making me weak in the knees.

    Reply


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