Sauce-Sizzling Crispy Meat Pastry

Name: Sauce-Sizzling Crispy Meat Pastry
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Ingredients: 150 g all-purpose flour (for water dough); 1.5 tbsp shortening (for water dough); 0.5 cup water (for water dough); 1 tbsp sugar (for water dough); 130 g flour (for oil dough); 2 tbsp shortening (for oil dough); 2 tbsp lard (for oil dough); 200 g chicken (diced into small pieces); 2 tbsp sesame seeds; 1 cilantro leaves; 1 egg yolk (for brushing); 1 tsp seasoning powder (for marinating chicken); 1 tsp cornstarch (for marinating chicken); 1 tsp oil (for marinating chicken); 1.5 tbsp seafood sauce (for seasoning); 1 tbsp starch (for seasoning); 1 tbsp light soy sauce (for seasoning); 1/4 tbsp white pepper (for seasoning); 2 tbsp water (for seasoning)

Zhejiang-style crispy pastry filled with braised chicken, featuring a crisp crust and tender, smooth filling.

1h 20m

Easy

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Ingredients

all-purpose flour (for water dough) 150 g

shortening (for water dough) 1.5 tbsp

water (for water dough) 0.5 cup

sugar (for water dough) 1 tbsp

flour (for oil dough) 130 g

shortening (for oil dough) 2 tbsp

lard (for oil dough) 2 tbsp

chicken (diced into small pieces) 200 g

sesame seeds 2 tbsp

cilantro leaves 1

egg yolk (for brushing) 1

seasoning powder (for marinating chicken) 1 tsp

cornstarch (for marinating chicken) 1 tsp

oil (for marinating chicken) 1 tsp

seafood sauce (for seasoning) 1.5 tbsp

starch (for seasoning) 1 tbsp

light soy sauce (for seasoning) 1 tbsp

white pepper (for seasoning) 1/4 tbsp

water (for seasoning) 2 tbsp

Instructions

Making the Dough

Knead the water dough and oil dough ingredients separately into smooth doughs. Wrap the oil dough inside the water dough and set aside.

Making the Filling

Dice the chicken into small pieces. Stir-fry the chicken with the marinade in hot oil until fragrant, then add the seasoning mixture and sesame seeds. Stir evenly and let cool.

Shaping and Baking

Roll out the dough thinly, fold in thirds, then roll out thinly again. Wrap with the filling, brush the top with egg yolk, and sprinkle with cilantro leaves. Bake at 180°C until golden brown.