Baked peanut Dumplings

1. Spread peanuts in single layer on a baking tray, bake in preheated oven at 170°C for 10 minutes, or until golden brown. Set aside to cool completely.

1. Grind the roasted peanut until roughly fined with a food processor.

1. Spread sesame seeds thinly in a medium-sized frying pan. Cook the sesame seeds for two to three minutes over medium heat, or until they become fragrant and golden brown. Move the sesame seeds around the pan every 30 seconds to ensure that they toast evenly and prevent them from burning.

1. In a mixing bowl, combine the grinded roasted peanut, toasted sesame seeds, and sugar. Set it aside.

1 Blend the cold butter into the flour with your fingertips until the mixture looks like coarse crumbs.

1. Add in the egg, mix well. Add in the water gradually, just knead all the ingredients together until it’s smooth and soft. Do not over mix the dough. Set it a side to rest for 30 minutes.

1. Roll out the dough to a thin layer, dust the 2-inch cookie cutter with a little flour, and cut the dough into circles, about 2 mm thick.

1. Place a spoonful of fillings in the center of each dough disc. Fold in half, firmly seal the edges, and tuck the edges inward to form patterns. Put it on a lined baked pan with lining. Repeat these steps to finish the remaining dough.

1. Preheat the oven to 190°. Beat the egg yolk evenly to make the egg wash. Brush egg wash onto both sides and the edges of the dumplings. Bake for 15 to 20 minutes, or until the surface turns golden brown. Remove it from the oven and let it cool. It can be stored in an air-tight container for up to two weeks.