Tuesday, February 5, 2013



(Recipe adapted & modify from Carol)  

300g pork 
150g spring onions

seasonings- 1.5 Tsp soya sauce, 1/2 tsp salt, 1 Tbsp sugar, 1 Tbsp sesame oil, black & white pepper 

Pastry skin
Water dough
200g plain flour
1/3tsp yeast
1 tsp sugar
10g oil
120g water  
*In a large mixing bowl, add all ingredients together to form a soft dough. Let dough rest for 1hr & cover with plastic wrap. Divide the dough into 40g each.

Oily dough
60g plain flour
20g oil 
*Mix oil into flour. Continue to knead to form a dough that is pliable. Divide the dough into 10g each.

1. Roll the water dough flat & place oil dough inside, cover & seal the edges. Roll out again into long flat oval & start rolling in from one end like a swiss roll. Cover let rest for 15mins. Repeat again after 15mins.

2. Using rolling pin, roll out the dough into rounds. Place 1 heaping Tbsp of the filling in middle of the dough followed by spring onions. Seal up the dough.

3. Bake in a preheated oven @ 180degrees for 25mins.


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