Estimated Nutrition (whole recipe, rough)
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Sesame | 1 tbsp (14g) | 120 |
| Lard | 1 tbsp (12.8g) | 115 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Pastry | not in our table | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
| Water Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Filling:
- 250 grams (8 3/4 ounces) barbequed pork
- Material for Pastry I:
- 350 g (12 1/4 ounces or 3/4 pound) flour
- 100 g (3 1/2 ounces) lard
- 3 tbsp sugar
- 1 egg
- 5 tbsp water
- Material for Pastry II:
- 200 g (7 ounces) flour
- 120 g (4.2 ounces or 1/4 pound) lard
- Seasoning:
- 2 tbsp sugar
- 3 tbsp oyster sauce
- 1/2 tbsp sesame oil
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 150 ml (just over 5 ounces) water
- Thickener:
- 2 tbsp water chestnut powder
- 4 tbsp water
- Egg Sauce:
- 1 egg
- 4 tbsp water
Directions
Cut the barbequed pork into thin, small slices.
Heat wok by adding 2 tbsp of oil. Stir-fry the barbequed pork slices. Add
the seasoning.
Cook until the seasoning is boiling, then add the thickener. Remove the
pork mixture from the wok and chill.
Knead the materials in Pastry 2, until you have an elastic dough. Divide
into small pieces the size of grapes.
Repeat with the ingredients in Pastry I.
Knead Pastry 2 into Pastry 1. Flatten the dough to form a thin, rectangular
sheet. Fold into 4 layers, then flatten into a rectangle. Repeat the
process 3 times.
Add in the soft filling.
Roll and pack to a triangular or rectangular pieces.
Brush oil on a flat metal tray, and add the rolled dough pieces.
Brush the egg sauce on the pastry surfaces, and sprinkle with sesame oil.
Preheat the oven on medium heat. Bake for 20 minutes until the pastry is
golden. Serve hot.
Category:American Chinese Recipes
Category:American Chinese Appetizers