Seasoning

To Taste

• Salt
• Sesame oil

First dough

Soei Pei

Second dough

Yao Sum

• Heat some oil and sauté radish, cabbage, black fungus, minced pork, spring onions, ginger and dried prawns until fragrant. Add seasoning to taste. Set aside to cool.
• Combine first dough ingredients to form a dough.
• Combine second dough ingredients to form a dough.
• Roll first dough out on a floured surface until it is large enough to enclose second dough. Place second dough in the middle of first dough and bring sides up to enclose. Roll combined dough out and fold in the sides then roll out again. Repeat the process of folding and rolling out the dough a few more times. Leave dough in the refrigerator for 1 hour.
• Roll chilled dough out on a floured surface. Fold dough in half and roll up tightly from the shorter end as with a Swiss roll. Cut into 12 equal slices then halve each slice horizontally to get 2 semi-circular pieces.
• Stand each semi-circle on its freshly-cut side. Using your palm, press each semi-circle down to flatten then roll each one out into a long strip.
• Spoon some filling on top, nearer one end of dough strip and roll dough up like a Swiss roll to enclose filling. You should be able to see the layers of dough on the outside of the puff. Repeat to make more puffs.
• Heat oil for deep-frying. Fry puffs for 3–4 minutes over low heat. When puffs are golden brown, increase heat briefly. This reduces the absorption of oil into the puffs and also ensures that they are crispy. Remove and drain well.