Pastry dumplings

Overview

The unique rich buttery flavor of the puff pastry is combined with the soupy pork and leek filling. The outside is crispy when you bite into it, and the filling is tender and juicy. The puff pastry dumplings are a combination of Chinese and Western cuisine. They are so delicious that you can’t stop eating them!

Tags

• staple food
• home cooking
• children
• fast food
• lunch
• chives
• egg tart crust
• light soy sauce
• minced onion and ginger
• old soy sauce
• pork stuffing
• shi yunsheng’s original soup
• salt

Ingredients

Steps

1. 1 The materials are ready, and the leeks have been washed and dried in advance.

   

2. 2 Add minced onion and ginger to the meat filling, add an appropriate amount of Shi Yunsheng's stock stock (about 100 grams of meat filling, add about 50ml of stocking juice), slowly stir in a circle until the meat filling absorbs the soup. Note: If you use concentrated stocking stock, add the concentrated stocking stock to clear water and dissolve it before use.

   

3. 3 Add 4 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, and an appropriate amount of salt. (Add the appropriate amount depending on how much you adjust the filling.) Beat until the meat filling is loose and sticky.

   

4. 4 Chop the leeks that have been washed and dried in advance and mix them into the meat filling. Add a little salt and mix well.

   

5. 5 Mixed meat filling.

   

6. 6 Thaw the tart shell in advance.

   

7. 7 Wrap the prepared leek and pork filling into the tart shell. Add slightly less filling than flour dumplings. The tart shell will expand during the baking process. If too much filling is added, it will burst.

   

8. 8 Pinch the edges tightly first, then use a small fork to press out the flowers.

   

9. 9 Bake the middle rack of the oven at 180 degrees for about 15-20 minutes (the specific settings will depend on your oven) until both sides are golden brown.

   

10. 10 Eat the baked puff pastry dumplings hot, crispy and delicious.