Baked Barbecue Pork Puffs
What You Will Need
Ingredients
- 2 tbsp Oil
- 50g Onion(s) (diced)
- 2 pcs Shiitake mushrooms (soaked, drained and diced)
- 90g Roasted Chinese barbecue pork / char siu (diced)
- 50g Yellow chives (diced)
- 50g Lard
- 50g Butter
- 50g Sugar
- 200g Plain flour
- ¼ cup Water
- 1 Egg (beaten)
Seasoning
- 2 tbsp Lee Kum Kee Premium Oyster Sauce
- 3 tbsp Water
- ½ tsp Corn starch
- ½ tsp Sugar
Made with
Lee Kum Kee products
How to make it
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Heat up oil in a pan and stir-fry onions, mushrooms, char siu and yellow chives. Add seasoning mix and cook until sauce thickens. Set filling aside to cool and divide into 20 portions.
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Beat lard, butter and sugar together until light and fluffy. Fold in sieved flour. Add water to form a soft dough. Knead until smooth. Form the dough into a long roll. Divide into 20 equal portions and flatten each portion to form rounds.
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Wrap each portion of filling with a piece of dough to form puffs. Glaze with beaten egg.
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Bake pork puffs at 190°C for 15-20 mins until golden brown and cooked.