Jau Gok Peanut Puff Dumpling

Name: Jau Gok Peanut Puff Dumpling
Total time: 2700 s
Yield: 16 servings
Cuisine: Pakistani
Ingredients: Skin Dough; 1 cup all-purpose flour.,more dusting; 2 tbsp oil, melted butter; 3/4 cup water; 2 tbsp caster sugar; 1/4 tsp baking powder; 1 pinch salt; Filling; 1/2 cup chopped peanuts,; 3 tbsp sesame seeds; 1 tbsp shredded coconut; 3 tbsp sugar

Hira Naz @Hiranaz

#cpl #strawberry
"Go to my kitchen and find out. Chicken Shashlik, Chicken fried rice with shami kabab, Chicken shashlik with gravy, Vegetable FRIED RICE With CHICKEN SHASHLIK WITH GRAVY, Chinese Rice With Shashlik,Laughing Balls | Chinese Smiling Sesame Cookies"

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Ingredients

45 minutes

16 servings

Skin Dough
1 cupall-purpose flour.,more dusting
2 tbspoil, melted butter
3/4 cupwater
2 tbspcaster sugar
1/4 tspbaking powder
1 pinchsalt
Filling
1/2 cupchopped peanuts,
3 tbspsesame seeds
1 tbspshredded coconut
3 tbspsugar

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Steps

45 minutes

1

Roast peanuts, sesame seeds and coconut in a pan over low heat, stirring until aromat.
2

Mix in sugar.
3

In separate bowl stir together oil, water and sugar. Add in flour,salt, baking powder and stir in a dough.
4

Knead a few times, then cover and let rest for 1 hour.
5

On a silicon mat or a lightly floured surface roll out dough to 1/8"thickness. Use a 2"-2 1/2" cookie cutter (or a overturned glass) to cut out circular dough shapes.
6

If using dumpling press, lightly flour gadget, place dough round on gadget,
7

Add scant 1 tsp filling, close gadget and press firmly. Remove yau gok.
8

If wrapping manually, add scant 1 tsp filling onto each dough round, fold the wrap over and pinch shut, then crimp the edges together until well sealed.
9

Fill small pot with 1 1/2" oil. Deep fry yau gok at medium low heat for approx 2 mins, or until just golden brown.
10

Flip over and repeat. Remove immediately and let drain on kitchen towels. The yau gok will continue cooking and brown a bit more as it cools.
11

Serve fresh is best or keep in airtight container for up to 2 weeks. Enjoy!