Fried Oil Pastry

Fried Oil Pastry

　　Fried oil pastry is a kind of everyday snack in Chaoshan, typically only appearing during festivals and holidays. The process of making fried oil pastry is somewhat similar to making dumplings—filling is placed on a small round piece of pastry dough, then the two sides are folded together and pinched into decorative edges, just like dumplings. Some say it’s shaped like a "purse," or wallet, symbolizing the auspicious hope of a full and prosperous wallet.

　　　　Making fried oil pastry is the most labor-intensive part—it takes at least two days just to wrap them, and you usually have to enlist the help of good friends. Today you help me, tomorrow I’ll come to your place. A group of adults sit around, continuously folding and pinching the dough, while occasionally a child might make one that’s oddly shaped—like a pig or even Sun Wukong—and proudly hold it up: “Look what I made!” Everyone, kids and adults alike, bursts into laughter.

　　　　In my memory, making fried oil pastry was the most sacred time. At our house, it was Grandma who took charge of the kitchen. She would say, “All the kids go outside, and close the kitchen door.” It was said that if kids were around and said something wrong, the pastry would leak filling, or every piece might end up with burnt bits stuck to it—then it would really be a ruined batch. The children would sit outside waiting, hoping the adults would set aside one or two that didn’t look so good. City folks all know to eat freshly baked pastries, but not one of those golden, crispy oil pastries was allowed to be touched—they were all set high out of reach, and by the time Chinese New Year came around, they’d be rock hard. These days, fried oil pastry is rarely seen, and honestly, I don’t even particularly like the taste anymore. But those precious memories remain tucked away in my heart.