Description Edit

Ingredients Edit

250 grams (8 3/4 ounces) barbequed Pork
Material for Pastry I:
350 g (12 1/4 ounces or 3/4 pound) flour
100 g (3 1/2 ounces) lard
3 tbsp Sugar
1 egg
5 tbsp water
Material for Pastry II:
200 g (7 ounces) flour
120 g (4.2 ounces or 1/4 pound) lard
2 tbsp Sugar
3 tbsp oyster sauce
1/2 tbsp sesame oil
1 tbsp dark soy sauce
1 tbsp light soy sauce
150 ml (just over 5 ounces) water
2 tbsp water chestnut powder
4 tbsp water
egg Sauce:
1 egg
4 tbsp water

Directions Edit

Cut the barbequed Pork into thin, small slices.

Heat wok by adding 2 tbsp of oil. Stir-fry the barbequed Pork slices. Add

the seasoning.

Cook until the seasoning is boiling, then add the thickener. Remove the

Pork mixture from the wok and chill.

Knead the materials in Pastry 2, until you have an elastic dough. Divide

into small pieces the size of grapes.

Repeat with the ingredients in Pastry I.

Knead Pastry 2 into Pastry 1. Flatten the dough to form a thin, rectangular

sheet. Fold into 4 layers, then flatten into a rectangle. Repeat the

process 3 times.

Add in the soft filling.

Roll and pack to a triangular or rectangular pieces.

Brush oil on a flat metal tray, and add the rolled dough pieces.

Brush the egg sauce on the pastry surfaces, and sprinkle with sesame oil.

Preheat the oven on medium heat. Bake for 20 minutes until the pastry is

golden. Serve hot.

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