Crispy Layered Pastry with Savory Filling
These golden, flaky pastries feature layers of buttery dough wrapped around a savory mixture of pork, shrimp, and ham. The two-dough technique creates that signature crispy, crumbly texture.
Story
This classic northern Chinese street food gets its distinctive layers from folding and rolling the dough multiple times. The oil dough seals inside the water dough, and when baked, the layers separate into flaky perfection.
Ingredients
all-purpose flour
500g
warm water
about 240ml
vegetable oil
300ml plus extra for brushing
ground pork
200g
diced ham
80g
shelled shrimp, chopped
80g
frozen corn kernels
60g
salt
1 tsp
ground Sichuan pepper
1/2 tsp
sesame oil
1 tbsp
green onions, minced
3 stalks
Instructions
1
Make the water dough
Pour warm water gradually into 400g of flour, mixing with chopsticks until a shaggy mass forms. Knead for 8-10 minutes until smooth and soft. Cover and let rest 20 minutes.
2
Make the oil dough
Mix remaining flour with 100ml vegetable oil until a smooth, pliable dough forms. This will create the flaky layers. Set aside.
3
Prepare the filling
Combine pork, ham, shrimp, corn, salt, Sichuan pepper, sesame oil, and green onions in a bowl. Mix until well combined and slightly sticky.
4
Layer the doughs
Roll water dough into a rectangle. Place oil dough in center, fold edges over to seal. Roll out again, fold in thirds like a letter. Repeat 2 more times for distinct layers. Roll final dough into large rectangle.
5
Shape and fill
Cut dough into 8 squares. Place filling in center of each. Gather corners together and pinch firmly to seal. Flatten slightly with palm.
6
Bake until golden
Preheat oven to 375°F (190°C). Brush tops with oil. Bake 20-25 minutes until deep golden brown and crispy. Let cool slightly before serving.
