Sweet Fried Dumpling

配料

Dough

Cake flour (450g)

Egg, beaten (2)

Water (190g)

Lard (150g)

Filling

Crushed peanut (150g)

Shredded coconut (75g)

White sesame (38g)

Sugar (75g)

步骤

1. Mix the flour with egg and water. Add lard and continue mixing until a dough is formed.

2. Shape the dough into a sphere. Cover it with cling film and let it rest for an hour.

3. Roast the shredded coconut, white sesame and peanut separately, crushing the latter into small pieces. After they cool down, mix them together with sugar until fully incorporated.

4. Roll out the rested dough to 2mm thick. Use a mould to cut up wrappers of 7cm in diameter.

5. Place a teaspoon of filling on the wrapper. Fold the wrapper to make it half moon shape, pressing the two ends together to seal it up. Pinch the edges to make pleats.

6. Add oil to the wok. Heat it up and test the oil temperature with a chopstick. Once small bubbles form around it, you can drop the dumplings inside.

7. Fry the dumplings on medium-low heat (around 120ºC, do not let the temperature go higher than that). Keep pushing them around in the oil until they become golden.

备注

1. If using an air-fryer, brush oil on the surface of the dumplings and fry them at 180ºC for five to eight minutes, depending on the model of the machine.

2. sweet fried dumplings can be stored at room temperature for up to two weeks. When cooked, let them cool completely and place in a sealed bag or an airtight container to avoid contact with moisture. They can also be kept in a freezer for over a month. Simply bake them in the oven before eating to crisp them up again.

Tea Pairing

When it comes to beverages, tea is often an ideal companion to deep-fried items, as it effectively neutralises the grease in our food. From a flavour perspective, picking the right tea for each snack creates a new dimension of the whole tasting experience. According to Nobel Li, Ming Court’s sommelier who has researched tea extensively, high mountain oolong from Taiwan is refreshing and perfumed with floral notes, which makes it a great match to the salty taro fritter. The tea’s mild sweetness can even accentuate taro’s natural taste.

As for sweet fried dumpling, its richness calls for something bolder like aged pu’er. The earthy and wooden notes of the black tea help cut through the heaviness and make each ingredient in the filling stand out.