Fried Triangles

Taste: Savory; Cooking Method: Fried; Time: One hour; Difficulty: Advanced.

Detailed Steps for Cooking Fried Triangles

First, knead the dough. The dough should be kneaded with warm water, slightly harder than regular dumpling dough, so that the outer skin will be crispy when fried. (You can also add some lard for extra crispiness.) Let the dough rest aside and prepare the filling.

Heat a wok and add a bowl of water. Add a tablespoon of seafood soy sauce and bring to a boil.

Thicken the sauce with water starch. Use a bit more starch to thicken the sauce to a thick consistency.

Pour out and let it cool.

Use chopsticks to randomly cut open the cooled soy sauce paste, add chopped green onions and ginger, and a small teaspoon of salt. Do not add too much salt as the soy sauce is already salty. Mix well.

Chop the chives and add them to the soy sauce paste.

Drizzle a tablespoon of sesame oil and mix well.

Drizzle another tablespoon of sesame oil and mix well.

Roll each dough piece into a thin round pancake and cut in half.

Fold one half of the small pancake in half and pinch tightly at the cut edge.

You can create a decorative edge for a nice appearance and reinforcement.

Open the small pancake, add chive filling, filling half of the pancake’s volume.

Seal tightly.

You can shape them into triangular pastries or follow the method shown here.

Heat oil in a wok. When the oil is 4/5 hot, add the prepared triangles. Fry until the pastry turns golden brown and bubbles appear on the surface.

Take a bite of a triangle to enjoy the flavorful and delicious filling.