Crispy Mini Peanut Dumplings

Recipe sourced: Y3K, slightly modified

Ingredients for Fillings:

200g black sesame seeds, toasted

200g peanuts, toasted, skinned and ground

100g rice flour, fried till aromatic

Skin:

500g plain flour

100g vegetable shortening, melted ~ i changed ingredient

2 eggs 

Enough water

Method:

Mix all ingredients for filling and set aside.

For skin:

Mix 300g plain flour with water and mix into a pliable dough (water dough).

Lightly beat the eggs, add in melted vegetable shortening and 200g plain flour, mix into a dough (oil dough). 

Roll out water dough and oil dough separately. Stack them and roll out, then fold it and roll out again.

Repeat for a few times to get the flaky texture of the skin.

Roll out the dough into a thin sheet, use a glass to cut out a thin, round sheet.

Wrap in some peanut fillings and fold it into crescent shape.

Seal well the edge to prevent it from leaking while frying.

Heat up oil deep frying, deep-fry peanut dumplings till float up and golden brown.

Dish and drain.

My method for oil dough: Vegetable shortening melted, then add 220g plain flour, mix thoroughly until separate from wok then add beaten eggs.  Mix till oil dough is smooth.

Deep fry method i changed to air fryer....more healthy and still crispy.