The dough is 1 cup flour, 1 1/4 teaspoons of sodium bicarbonate, 1/4 teaspoon salt, 1/4 cup sugar, 1/8 cup oil and about 1/4 cup of water - mixed and rested for an hour then rolled out and filled.
The filling is pork fillet diced and simmered in hoisin, oyster sauce, five spice, rice wine vinegar and water for about an hour, cornstarch added to thiken and then cooled.
Despite their weirdness I think I could easily have eaten another half dozen or more so that is some kind of endorsement.
1 comment:
Agreed. I could have kept eating these until I exploded. Admittedly the dough wasn't what it was meant to be but the innards tasted exactly right. I'm hoping G tries to make these again in the very near future.
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