Flaky siew mai croissants

Name: Flaky siew mai croissants
Prep time: 1 min
Cook time: 15 min
Total time: 16 min
Yield: Makes 25 croissants
Cuisine: Chinese
Ingredients: Flour, for dusting; 6 to 7 sheets frozen puff pastry (11 x 24 in/28 x 60 cm) or croissant dough, defrosted for 2 to 3 hours before using; 6 to 7 sheets frozen puff pastry (11 x 24 in/28 x 60 cm) or croissant dough, defrosted for 2 to 3 hours before using; 1 egg white; Black sesame seeds, to garnish; 5 oz (150 g) ground pork; 4 oz (125 g) ground chicken; 4 fresh shiitake mushrooms, stems removed and discarded, caps diced; 1 egg; ½ teaspoon flour; 1 egg yolk; 5 oz (150 g) fresh shrimp or prawns, peeled, deveined and ground to a paste in a food processor; 4 fresh shiitake mushrooms, stems removed and discarded, caps diced; ½ teaspoon salt; 5 oz (150 g) fresh shrimp or prawns, peeled, deveined and ground to a paste in a food processor; ½ teaspoon ground white pepper; ½ teaspoon sugar; ½ teaspoon chicken stock powder (bouillon powder); ½ teaspoon chicken stock powder (bouillon powder)

Preparation info

Makes
25
croissants

Difficulty
Easy
Ready in
20 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Siew mai pork and shrimp dumplings have long been a favorite dim sum offering. Here, in an inspired departure from tradition, crisp, flaky croissant dough stands in for the usual steamed wonton wrappers and the results are positively addictive.

Ingredients

Flour, for dusting
6 to 7 sheets frozen puff pastry (11 x 24 in/28 x 60 cm) or croissant dough, defrosted for 2 to 3 hours before using
1

Asia
China
Bread

Method

Preheat the oven to 400˚F (200˚C).
Make the Siew Mai Filling by combining all the ingredients in a bowl and mix until smooth. Set aside.
Unroll each puff pastry or croissant dough on a lightly floured surface and roll it into a 24 x 11-in (60