When I was growing up, the ten joyous days of the Lunar New Year fell in the heart of winter, enveloped in cold air. Our eyes would sparkle with excitement, anticipating the burst of firecrackers, vibrant flower stalls, new clothes, sumptuous meals, and the coveted red envelopes filled with precious money.
The ‘gok-zai’ (角仔 in Cantonese) or ‘YouJiao’ (油角 in Mandarin), which translates to ‘little fried triangles,’ were a cherished tradition. Families lovingly handcrafted these pastries and gifted them, along with fresh fruits, to other families. Some pastries were passed along, creating a delightful assortment of shapes and sizes. My grandmother stored these delectable treats in a humble brown urn beneath the stairs. They were a source of great delight for the little ones.
Here’s my quick and easy ‘gok-zai.’ While they are traditionally deep-fried, I also provide a baking option for a healthier twist. I extend my warm wishes for a Happy New Year (新年快樂). May the coming year bring health, peace, and happiness to you and your family.
Ingredients
- 1/3 cup peanuts, lightly toasted, crushed
- 1/3 cup sesame seeds, lightly toasted
- 1/3 cup caster sugar or raw sugar
- 2/3 cup desiccated coconut, lighted toasted
- shop-bought shortcrust pastry
- 1 egg for egg wash (for baking method only)
Filling
- Combine peanuts, sesame seeds, sugar and coconut, mix well
Method 1 – baking
- Cut the shortcrust pastry into small round discs – for baking, I used a cookie cutter that is 7.5cm in diameter.
- Make the dumplings as demonstrated in the video below.
- Brush the dumplings with egg wash
- Baked in a preheated oven at 180c for about 30 minutes, turn over a few times.
Method 2 – deep frying
- Cut the shortcrust pastry in small round discs. I use a cookie cutter that is 6.5cm in diameter. The size is smaller than the baked version as the pasty will ‘puff up’ more during deep frying.
- Make the dumplings as demonstrated in the video above.
- Preheat oil to 170c; deep fry the pastries till golden brown, approximately 3-4 minutes.
DelishHomeCook.com - Eat More & Be Merry 
[…] and deep fried in hot oil. Dan San is often made just before a Luna New Year, together with ‘YouJiao‘ (油角), a deep fried pastry with a filling of peanut, coconut and white sugar. My memory […]
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[…] Nearly 30 years had passed since I left China, but I still remember vividly the wonderful days around the Chinese New Years. Extended families gathered at the large dinner tables, briefly forgot about their quarrels throughout the year. The wok chinked with an aroma of delicacies that we couldn’t afford as daily meals. The rolling pins were out for the wickedly delicious sweet peanut pastry. […]
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