The method to make Chaoshan traditional snack crispy dumplings

Shantou traditional snacks dim sum Soo-jiao is a dish that many people can make, and the taste varies depending on the method.Cooking Network shares with everyone the Shantou traditional snack soo-jiao making method, simple, tasty, and filling. Following this method to make Shantou traditional snacks soo-jiao, you will get a combination of sweet, spicy, fresh flavors, many similar dishes can also be made using this method.

Shantou traditional snack soo-jiao Ingredients Introduction

Main ingredients:

flour(300g) peanuts(200g) sugar(150g)

Auxiliary materials:

eggs (2)(an appropriate amount of) cooking oil (an appropriate amount of water)

Steps to make Shantou traditional snack soo-jiao:

Prepare the ingredients:

Dough: flour, eggs, oil, water

Filling: peanuts, sugar

2. Make the dough: put the flour and eggs into a clean container, add an appropriate amount of oil, then add water and stir (stir until it forms a ball before kneading into a dough)

3. Knead the dough into a round piece, set aside for a while; this process can be used to prepare the filling

4. Rinse the peanuts, then put them in a heated pan with no oil and no water (use low heat), stir frequently until the peanut skins turn slightly brown, turn off the fire and let it cool down

5. Cool the peanuts, remove the skin by rubbing your hands over them (the skins can be discarded), keep the peanuts

6. Grind the peeled peanuts into a paste, then add the prepared sugar and mix well

7. Continue making the dough: roll out the dough into one large sheet, cut it into round pieces as shown in the picture Dough Skin

8. Place a small spoonful of peanut-sugar filling in the center of the skin

9. Fold over and press the edges tightly together

10. Hold the right corner with your right hand, use your left hand's thumb and index finger to pinch out folds; done!

11. Brush a thin layer of oil on the stuffed soojiao

12. Heat the oil in a pan, fry until both sides are golden yellow, and the skin sounds hard when tapped with a chopstick, then remove from heat.

13. Close-up shot

14. Close-up view, very shy

1Tips:

1. The filling can include white sesame, or black sesame to make it even more fragrant.

2. When making the dough skin, you can add a little millett wine to make the skin crispier.

3. After cooking, let the soojiao cool down and store them in an airtight bag; they will remain crispy for 2-3 days at room temperature.