【Savoury Puff Pastry Meat Dumplings】
This home made puff pastry meat dumplings are worth the efforts. The wrap is so light and flaky with savoury tender meat filling, what a combination !
Prepare time: 1.5 hours
Bake time: 24+24 minutes
Serves: 12 servings
1) 400g extra lean ground pork;
2) 2 green onions rinsed and finely chopped, 1.5 tsp freshly minced ginger, 1 tbsp cooking wine, 1.5 tbsp corn starch, 1 tbsp light soy sauce, 2 tsp dark soy sauce, 1tbsp Yummy House soy sauce, ½ tsp sugar, 2/3 tsp salt, 1/6 tsp white pepper powder, 1.5 tbsp sesame oil, 1/3 tsp chicken broth mix;
3) 2 zucchini 250g, peeled and shredded;
4) 4 tbsp cold water;
5) 2 cups unsifted all purpose flour (320 g);
6) 3 tbsp lard (43g), 3 tbsp corn oil (32g), 3/4 cup + 1.5 tbsp water (180 g);
7) 2 tsp all purpose flour;
8) 1 1/3 cups unsifted cake&pastry flour (190g), 1/2 cup corn oil (105g).
1: Combine all ingredients of Ingredient 1) to 3) in a bowl, and mix well (picture 1). Add shredded zucchini (picture 2) and stir in one direction for 3 minutes with a wooden spoon, slowly adding 5-6 tbsp cold water until the mixture becomes sticky (picture 3). Cover with food wrap and place in the fridge.
3: Combine all ingredients of Ingredient 5)-6) in a container (picture 4) to form soft dough. The dough can be quite sticky. Add 2 tsp flour and knead to form smooth dough (picture 5). Cover with a damp cloth and let it stand for 20 minutes.
4: Combine all ingredients of Ingredient 8) in a small container. Mix well with a spoon (picture 9), then cover and set aside.
5: Rub some corn oil on both hands and working surface. Knead the dough a few times and divide into two equal portions. Cover one portion and divide the other into 12 small equal portions. Roll out each portion into an oval about 10 cm long, and smooth on 1/24 of oil paste (picture 7). Fold the bottom third up and the top third down (picture 8). Turn 90 deg., press down and roll out into a 4×12 cm rectangle (picture 9). Again, fold the bottom third up and the top third down (picture 10).
6: Roll the dough out into a 12×16 cm rectangle (picture 11). Fold from left to right to form a slender roll (picture 12). Roll from bottom to top (pictures 13 and 14). Cover with food wrap while working on the remaining 11 portions.
7: Press down the dough and roll out into an 8 cm circle. Place 4 tsp filling on a half side (picture 15), fold over the other half over the filling and seal the edges (picture 22). Repeat for the remaining 11 portions.
8: Preheat oven to 375F, place 12 dumplings on a parchment paper lined baking sheet, brush with egg wash and drop some sesame seeds on them (picture 22). Bake for 22 minutes or until surface is light brown. Broil for 1-2 minutes to achieve desired colour. Cool before serving. While the first 12 is baking repeat remaining dough and filling.
Tips：Leftover can be stored in airtight containers in the fridge for up to 4 days or in the freezer for up to 3 months. Prior to serving, heat in the microwave oven for 40 seconds and bake at 350F for 7 minutes.