Sugared Pork Puffs

Peng Yok Soh

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Preparation info

  • Makes

    30

    • Difficulty

      Medium

Appears in

Dim Sum

By Chan Chen Hei

Published 2005

  • About

Ingredients

Pork (with some fat) 115 g
Sugar
Chinese rose wine a dash
Ground peanuts (groundnuts) 150 g
Ground white sesame seeds 150 g
Flaky puff dough 1 recipe
Egg 1, beaten
White sesame seeds

Method

  • Blanch pork in boiling water until partially cooked. Remove, drain and pat dry. Chop finely by hand.
  • Spread sugar and rose wine over pork. Use enough sugar to cover pork. Leave to marinate in the refrigerator for 1 week. The pork will crystallise (see Note). Rinse in water to remove excess sugar then pat-dry before using.
  • Mix crystallised pork with ground peanuts and sesame seeds. Set aside.
  • Prepare flaky puff dough as instructed. Divide dough into 2 equal portions. Roll each portion out on a floured surface into a rectangular sheet, 10-cm wide and 2-mm thick.
  • Spread filling onto 1 sheet of dough then sandwich with other sheet of dough. Press edges to seal and place on a greased baking tray. Without cutting through the pastry, make shallow cuts across width of pastry to get 30 equal puffs.
  • Brush with beaten egg and bake in a preheated oven at 220°C for 6–8 minutes. Sprinkle sesame seeds over towards the end of baking.
  • Cut to serve.