Chinese · Breakfast
Fried Dough Sticks
Chinese fried dough sticks made from a lightly leavened wheat dough, rolled into pairs of strips pressed together and deep-fried until puffed, blistered and golden. The result is a crisp, hollow-centred stick with a chewy interior, eaten plain or dipped, typically alongside congee or warm soy milk.
$1
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
510Calories
10.2gProtein
16.5gFat
92.8gCarbs
0.4gSugar
3.2gFiber
1201mgSodium
0mgChol
1.9gSat Fat
156mgPotassium
100mgCalcium
3.4mgIron
0mcgVitamin B12
0mgVitamin C
vegetarian
gluten-free-adaptable
herb-salt
all-time-classics
breakfast
vegetarian
Instructions
1
Prep
Whisk together the all-purpose flour, baking powder, baking soda and salt until evenly combined with no visible streaks.
2
Knead
Add the lukewarm water and 1 tsp vegetable oil to the flour mixture and knead by hand for 3-4 minutes until a smooth, slightly sticky dough forms.
3
Rest
Cover the bowl with a damp cloth and let the dough rest at room temperature for 90 minutes until visibly relaxed and slightly puffed.
4
Build
Roll the dough into a rectangle about 1cm thick, cut into two long strips roughly 10cm by 2cm, stack them, and press a chopstick lengthwise down the middle to seal together.
5
Fry
Heat the 2 cups vegetable oil in a small deep pot to about 190C (375F), then stretch and lower the dough strip in, turning constantly with chopsticks for 2-3 minutes until puffed, floating and evenly golden brown.
6
Drain
Lift the fried stick out with chopsticks and hold briefly over the pot, then transfer to a wire rack or paper towel for 1 minute to drain excess oil.
7
Plate
Set the fried dough stick on a small plate and serve warm alongside congee or soy milk.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g all-purpose flour
- 1 tsp1 tsp baking powder
- 1/2 tsp1/2 tsp baking soda
- 1 tsp1 tsp salt
- 4 tbsp60ml water, lukewarm
- 2 tsp2 tsp vegetable oil, for the dough
- 4 cups960ml vegetable oil, for deep-frying (only about 10% is absorbed into the dough)
