Skip to main content
Dessert

Chinese Crullers

A deep‑fried dough snack made with salt, alum, baking soda, ammonium bicarbonate, water, flour, and oil.

From the Recipes Wiki (Fandom) · 7 ingredients
Jump to recipe ↓

Chinese Crullers

Oven400 degrees
Time5 minutes

Ingredients

Directions

Make the dough

  1. Place salt, alum, baking soda, and ammonium bicarbonate in a mixing bowl.

  2. Add water and stir until thoroughly dissolved.

  3. Add flour.

  4. Stir with chopsticks to make the dough soft and smooth.

  5. Knead the dough until it is elastic.

  6. Cover and let stand at least 4 hours.

Shape the strips

  1. Remove dough and stretch it into a long strip, 1/3‑inch thick and 2 inches wide.

  2. Sprinkle with a little flour.

  3. Using a knife or cleaver, cut dough into 20 strips 1/2‑inch wide.

  4. 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).

  5. Lay a chopstick on top of these double strips. Press down.

  6. Repeat process with remaining pieces.

Fry and serve

  1. Heat oil for deep‑frying.

  2. Pick up one double strip. Hold the two ends and stretch it until it is 9 inches long.

  3. Drop into hot oil. Turn dough on both sides continuously with chopstick until it is golden brown and expands.

  4. Remove and drain.

  5. Repeat with other strips.

  6. May be prepared in advance and refrigerated or frozen. Before serving, thaw, if necessary, and reheat in oven at 400 degrees for 5 minutes.

Nutrition, whole recipe (rough)

574Calories
13 gProtein
15 gFat
95 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

What each ingredient does

All purpose flour
Forms the main dough structure that holds the crullers' shape while frying.
Alum
Helps the dough expand and puff during frying by releasing gas as it reacts.
Baking soda
Reacts with the dough to produce gas, helping it rise and turn light and crisp.
Ammonium bicarbonate
Releases gas when heated, adding lightness and crispness to the fried dough.

The step that matters

Turn dough continuously in hot oil. Constant turning with the chopstick lets the dough puff evenly and brown on all sides instead of sinking or scorching on one side.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes