CHINESE PASTRY ROAST PORK PUFFS
We’ve been keeping an eye out for this one for quite some time. These Chinese Roast Pork Puffs, a dim sum staple, undoubtedly include a lot of lard in the restaurant version. Still, they taste amazing and will probably make you spend three hours on the stairmaster after you eat them. Using puff pastry instead of lard-based dough for these roast pork puffs somehow makes things all right. … (Isn’t that so?)
At the very least, using a box of pre-made pastry makes the whole procedure much easier. Try creating your own handmade rough puff pastry with this simple recipe, and you’ll never buy store-bought again!
The resulting puffs are so fluffy that they can stand up to their fatty counterparts on a dim sum cart. A batch of them is a great idea, and your cardiologist and personal trainer will be grateful. Our neighbors were happy if a little perplexed: love and all that. Check out our recipes for Roast Pork Buns, Hong Kong Egg Tarts, and Sticky Rice Wraps for more dim sum crazy and authentic dim sum recipes. Keep your eyes alert and your cup of tea at the ready because there is more to come.
- 1 tbsp. of oil
- 1/4 cup of shallots (finely chopped)
- 1 tbsp. of sugar
- 2 tsp. of soy sauce
- 1 tbsp. of oyster sauce
- 2 teaspoons sesame oil
- 1 1/2 tsp. of dark soy sauce
- 1/3 cup of chicken stock
- 1 1/2 tbsp. of flour
- 1 cup of Chinese roast pork (char siu, finely chopped)
- 1 sheet of store-bought puff pastry (or homemade rough puff pastry, thawed)
- egg wash (1 egg, beaten with a tablespoon of water)
- 1 tbsp. of sesame seeds
- Stir-fry the onion in the oil in a wok over medium heat until transparent. Cook until it bubbles with sugar, soy sauce, oyster sauce, sesame oil, and dark soy sauce. Add the stock and flour to the mixture. Cook, constantly stirring, for a few minutes until thickened, on medium heat. When ready to serve, remove from heat and add pork chops to pan. Set aside a few minutes to allow the food to come to room temperature.
- Preheat the oven to 400 degrees Fahrenheit (200 degrees C). Roll out the puff pastry on a lightly floured surface to smooth the seams. Once rolled, the puff pastry square should be 30% larger than when you began. Cut into squares that are all the same size (whatever size you prefer). A huge ravioli was roughly the size of ours.
- To make a pastry square, spread roughly 1 1/2 tablespoons of filling over it and brush the edges with egg wash. Using a fork, pinch it shut with a second pastry square. Make sure they’ve been properly sealed. Continue until all of the filling and pastry are used, then stop.
- Sprinkle sesame seeds over the tops of the pastries after brushing them with egg wash. It should be puffy and golden brown after around 18-20 minutes of baking. Serve hot!