Crullers are a popular Chinese breakfast item. This recipe is from Madame Wong's Long Life Chinese Cookbook. Recipe reprinted with permission of co-author Sylvia Schulman.
- 1 teaspoon salt
- 3/4 teaspoon alum
- 1 teaspoon baking soda
- 3/4 teaspoon ammonium bicarbonate
- 7/8 cup water
- 2 cups flour (all-purpose)
- 8 cups oil for deep-frying
Place salt, alum, baking soda, and ammonium bicarbonate in a mixing bowl. Add water and stir until thoroughly dissolved. Add flour. Stir with chopsticks to make the dough soft and smooth.
Knead the dough until it is elastic. Cover and let stand at least 4 hours.
Remove dough and stretch it into a long strip, 1/3-inch thick and 2 inches wide. Sprinkle with a little flour.
Using a knife or cleaver, cut dough into 20 strips 1/2-inch wide. Pick up a strip from the end with a spatula, turn it around and place it directly on top of the next strip (10 pieces).
Lay a chopstick on top of these double strips. Press down. Repeat process with remaining pieces.
Heat oil for deep-frying. Pick up one double strip. Hold the two ends and stretch it until it is 9 inches long.
Drop into hot oil. Turn dough on both sides continuously with chopstick until it is golden brown and expands. Remove and drain. Repeat with other strips.
May be prepared in advance and refrigerated or frozen. Before serving, thaw, if necessary, and reheat in oven at 400 F for 5 minutes.