Yau gwok (deep-fried puffs)

Enjoy an indulgent treat with Paul Hollywood's recipe for crisp, golden, deep-fried puffs with a sweet nutty filling
By Paul Hollywood
Yau gwok (deep-fried puffs)
  • Rating:
  • Cook Time: 5 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 140 g plain flour
  • 5 tbsp water
  • 5 tbsp vegetable oil, plus vegetable oil for deep-frying
  • 1 tbsp fresh coconut
  • 1½ tbsp roasted peanuts, pounded
  • 1 tbsp white sesame seeds, fried
  • 1 tbsp sugar


1. Sift the flour and divide it into two even-sized portions in two separate bowls.

2. Add 4 tablespoons of water into one portion of flour and knead the mixture until it forms a dough.

3. Add 4 tablespoons of oil to the remaining portion of flour and knead it until it forms a soft dough.

4. Mix the two doughs together and knead the dough mixture until soft.

5. Roll out the dough finely. Using a circular pastry cutter, cut out pastry discs.

6. In a bowl, mix together the coconut, peanuts, sesame seeds and sugar with the remaining oil and water.

7. Place a spoonful of the coconut mixture in the centre of a pastry disc. Brush the edges with water, fold over to make a half-moon shape and seal the edges together.

8. Repeat the process until all the pastry discs have been used up.

9. Heat the oil for deep-frying in a wok or deep fat-fryer. Add in the pastries and fry until golden brown on both sides, around 5 minutes.

10. Remove with a slotted spoon, drain on kitchen paper and serve at once.

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