All Rights Reserved © Used with kind permission of Bella Wang



Ingredients:
  • 250 g Pork (finely minced)
  • 1 Onion (chopped)
  • 1/2 cup Cooked peas (chopped)
  • 3 tablespoon Oil
  • 375 g Flour, sifted with 1/4 teaspoon salt
  • 160 g Margarine
  • 1 Egg yolk (beaten)
  • 125 ml Cold water
  • 1/2 cup Oil for deep frying
  • Seasoning
  • 3 tablespoons Soy sauce
  • 1/2 teaspoon MSG (optional)
  • 1 tablespoon Cooking wine
  • 1/4 Salt
  • 1/4 Sugar

Method:

  1. Heat oil and fry pork, onion and peas. Add in seasonings. Fry for a few seconds more and remove. Use for filling.
  2. Put flour and salt in a mixing bowl. Rub in margarine until mixture resembles breadcrumbs. Add egg yolk and water and mix to a soft dough. Cover with a damp cloth and let stand for 10 minutes.
  3. Roll out dough into long sausage and divide into pieces about the size of a golf ball.
  4. Place one ball of dough on a lightly-floured surface and roll it into a thin round circle, 3 inches in diameter.
  5. Repeat with the rest of the balls of dough.
  6. Place 2 tablespoons of the filling in the centre of each circle.
  7. Fold dough into half to enclose filling and form a half-moon. Pinch the edges together to seal. Do the same for the rest of the dough and filling.
  8. Heat oil and deep fry the meat puffs over low-medium heat for about 5 minutes or until they are golden brown in color.
  9. Remove and drain.