Ingredients
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Dough 1 Ingredients
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500g flour
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1 egg
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25g lard
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200g water
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Dough 2 Ingredients
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200g lard
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400g flour
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Stuffing Ingredients
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200g sausages
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200g salt-cured meat
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100g scallions
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40g glutinous rice flour
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2g salt
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30g beef tallow
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10g sugar
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8g chicken powder
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1.5g white pepper powder
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2g five spice powder
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3g sesame oil
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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
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1
Done
5 minutes
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Pour flour into a circle. Add sugar, egg, lard and water in the middle area. |
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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. |
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4
Done
25 minutes
|
Use a plastic wrap to cover the dough and let it rest for 20 minutes. Set aside. |
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5
Done
5 minutes
|
Mix well all dough 2 ingredients to make a dough. |
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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. |
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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. |
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8
Done
5 minutes
|
Fold it three times. |
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9
Done
15 minutes
|
Let it rest for 10 minutes. Use the rolling pin to flatten the dough to make it a pastry skin. |
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10
Done
5 minutes
|
Mince all stuffing ingredients. Use pastry skin to wrap the stuffing. |
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11
Done
5 minutes
|
Flatten and make it into pastry shape. |
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12
Done
35 minutes
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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. |
