Golden Purse Pockets
Crispy, pan-fried flatbreads stuffed with a savory pork mixture, resembling traditional money purses.
Story
These delightful dumpling-like pockets, known as 'Dalian Huoshao,' are famous for their elongated shape and incredibly crispy skin. The secret lies in the scalded dough, which creates a tender yet chewy texture that contrasts perfectly with the juicy, savory pork filling.
Ingredients
All-purpose flour
300g
Boiling water
90ml
Cold water
60ml
Ground pork
300g
Egg
1
Soy sauce
2 tbsp
Cooking wine
1 tbsp
Sesame oil
1 tbsp
Minced ginger
1 tsp
Chopped scallions
2 stalks
Salt
1 tsp
White pepper
0.5 tsp
Instructions
1
Prepare the Scalded Dough
In a mixing bowl, combine the flour with the boiling water first, stirring quickly to cook the flour slightly. Gradually add the cold water and knead until a smooth, soft dough forms. Cover with a damp cloth and let it rest for 20 minutes.
2
Mix the Savory Filling
Combine the ground pork with in the egg, soy sauce, cooking wine, sesame oil, ginger, salt, and white pepper. Stir vigorously in one direction until the mixture becomes sticky and well-emulsified. Fold in the chopped scallions last.
3
Shape the Pockets
Divide the dough into equal portions and roll each into an oval shape. Place a generous line of filling down the center of the oval. Fold the dough over the filling to create a long, rectangular pocket, and pinch the edges tightly to seal, leaving the ends slightly open like a purse.
4
Pan-Fry Until Golden
Heat a generous amount of oil in a skillet over medium heat. Place the pockets seam-side up and fry until the bottom is golden brown. Flip carefully and fry the other side until crispy and cooked through. Drain on paper towels and serve hot.
