Ingredients
Dough 1 Ingredients
- 500g flour
- 1 egg
- 25g lard
- 200g water
Dough 2 Ingredients
- 200g lard
- 400g flour
Stuffing Ingredients
- 200g sausages
- 200g salt-cured meat
- 100g scallions
- 40g glutinous rice flour
- 2g salt
- 30g beef tallow
- 10g sugar
- 8g chicken powder
- 1.5g white pepper powder
- 2g five spice powder
- 3g sesame oil
- 5g white sesame
Directions
Tips
- When stirring into flour powder, stop stirring when flour powder mixes well. If you stir too long, the dough becomes too soft and less crispy.
- Choose Chinese sausage based on your flavor. Some sausage is salty while some are sweet.
Steps
1 Done 5 minutes | Pour flour into a circle. Add sugar, egg, lard and water in the middle area. |
2 Done 5 minutes | Stir until sugar melt. Stir in the flour to make a dough. |
3 Done 5 minutes | Knead until the dough become smooth and tender. |
4 Done 25 minutes | Use a plastic wrap to cover the dough and let it rest for 20 minutes. Set aside. |
5 Done 5 minutes | Mix well all dough 2 ingredients to make a dough. |
6 Done 5 minutes | Cut dough 1 into small doughs, about 30g each. Cut dough 2 into 12g small doughs. Then use dough 1 to wrap dough 2. |
7 Done 15 minutes | Let it rest for 10 minutes. Use a rolling pin to make it into a rectangle, then make it into a roll. |
8 Done 5 minutes | Fold it three times. |
9 Done 15 minutes | Let it rest for 10 minutes. Use the rolling pin to flatten the dough to make it a pastry skin. |
10 Done 5 minutes | Mince all stuffing ingredients. Use pastry skin to wrap the stuffing. |
11 Done 5 minutes | Flatten and make it into pastry shape. |
12 Done 35 minutes | Coat with white sesame. Place on a baking pan, let it rest for 30 minutes. Preheat the oven to 180 degrees, roast the pastry until cooker. Serve. |
