PORK PUFFS IN CHINESE PASTRY ROAST
We’ve been keeping an eye out for this one for quite some time. I don’t want to think about what I’m eating right now since it tastes so amazing, but I’ll probably have to spend three hours on a stairmaster food: Chinese Roast Pork Puffs. The fact that these roast pork puffs are made with puff pastry rather than lard-based dough somehow mitigates the harm. Isn’t that the case?
At the very least, a box of pre-made pastry makes the construction procedure a lot easier. Try creating your own handmade rough puff pastry with this simple recipe, and you’ll never repurchase store-bought!
The resulting puffs are so fluffy that they can stand up to their fatty counterparts on a dim sum cart. A batch of them is a great idea, and your cardiologist and personal trainer will be grateful. Neighbors were happy if a little perplexed when we gave them a few. That whole “sharing the love” thing. Check out our recipes for Roast Pork Buns, Hong Kong Egg Tarts, and Sticky Rice Wraps for more dim sum crazy and authentic dim sum recipes. Keep an eye out for more, and prepare your tea in advance.
INGREDIENTS:
- 1 tbsp. of oil
- 1/4 cup of shallots (or onion, finely chopped)
- 1 tbsp. of sugar
- 2 tsp. of soy sauce
- 1 tbsp. of oyster sauce
- 2 tsp. of sesame oil
- 1 1/2 tsp. of dark soy sauce
- 1/3 cup of chicken stock
- 1 1/2 tbsp. of flour
- 1 cup of Chinese roast pork (char siu, finely chopped – you can buy this from your Chinese grocery store’s hot bar or make your own with our char siu recipe)
- 1 sheet of store-bought puff pastry (thawed)
- egg wash (1 egg, beaten with a tablespoon of water)
- 1 tbsp. of sesame seeds
INSTRUCTIONS
- Stir-fry the onion until it becomes translucent in the oil in a wok set to medium heat. Simmer for a few minutes to bring the flavors together before adding the other ingredients. Flour and chicken stock should be added. Cook, constantly stirring, for a few minutes until thickened, on medium heat. Stir in the meat when it has been removed from the heat. Allow cooling completely before removing it from the heat source.
- The oven should be preheated to 400 degrees Fahrenheit (200 degrees C). Roll out the puff pastry to smooth the seams on a lightly floured surface. The puff pastry square you roll out must be at least 30% larger than the one you started with. Cut into squares that are the same size (whatever size you prefer). A huge ravioli was roughly the size of ours.
- To make a pastry square, put roughly 1 1/2 teaspoons of filling over it and brush the edges with egg wash. Using a fork, seal the pastry with another square. Make sure they’ve been properly sealed. Repeat with the remaining filling and pastry.
- Sprinkle sesame seeds over the tops of the pastries after brushing them with egg wash. Bake for 18-20 minutes, or until golden brown and puffy. It’s time to get down to business!