【Savoury Puff Pastry with Meat Shrimp Filling】
The homemade puff pastry meat and shrimp dumplings are certainly worth the efforts. The wrap is light and flaky, plus the savoury tender meat and shrimp filling, very delicious!
Bake time: 24 minutes
Serves: 12 servings
1) 250g pork center loin;
2) 1 tbsp corn starch, 1 tsp salt, 1/6 tsp chicken broth mix, 1tbsp Yummy House soy sauce, 1/6 tsp white pepper powder, 1.5 tbsp sesame oil, 1/6 tsp sugar, 2 tbsp cold water;
3) 18 medium size frozen shrimps;
4) 2 tbsp finely chopped green onion, 1 tsp freshly minced ginger;
5) 1 cups unsifted all purpose flour (160 g);
6) 1.5 tbsp lard (22g), 1.5 tbsp corn oil (16g), 6 tbsp water (90 g);
7) 1/2 cup+3 tbsp unsifted cake & pastry flour (100g), 1/4 cup + 1tsp corn oil (56g).
8) 1 egg yolk, 2 tsp cold water, beat to mix.
1: Dice pork loin (Picture 1), combine all ingredients of Ingredient 1) and 2) in a bowl (Picture 2), mix well and massage for a few minutes. Thaw the shrimp by putting them in cold water. Peel and devein shrimp, then rinse under cold running water and dice shrimps. Add diced shrimps and all ingredients of Ingredent 3) (Picture 3) to the bowl. Stir in one direction with a spoon for 2 minutes until the mixture becomes sticky (Picture 4), set aside.
2: Combine all ingredients of Ingredient 5) and 6) in a container (Picture 5) to form soft dough. Knead a couple of minutes to form smooth dough (Picture 6). Cover with a damp cloth and let it stand for 20 minutes.
2: Combine all ingredients of Ingredient 7) in a small container (Picture 7). Mix well with a spoon (Picture 8), set aside.
3: Rub some corn oil on both hands and on working surface. Knead the dough a few times and divide into 12 small equal portions. Roll out each portion into an oval about 10 cm long, and smooth on 1/12 of oil paste (about 1.5 tsp) (Picture 9). Fold the bottom third up and the top third down (Picture 10). Turn 90 deg., press down and roll out into a 4×12 cm rectangle (Picture 11). Again, fold the bottom third up and the top third down (Picture 12).
4: Roll the dough out into a 12×16 cm rectangle (Picture 13). Fold from left to right to form a slender roll (Picture 14). Roll from bottom to top (Pictures 15). Cover with food wrap while working on the remaining 11 portions.
5: Press down the dough and roll out into a 10 cm circle (Pictures 16). Place 2 tbsp filling on one side (Picture 17), fold the other half over the filling and seal the edges (Picture 18). Then make make decorative edges (Picture 19) as shown in the video. Repeat for the remaining 11 portions.
6: Preheat oven to 375F, place 12 dumplings on a parchment paper lined baking sheet. Brush with egg wash (Picture 20). Bake for 22 minutes until they turn light brown. Broil on low for 1-2 minutes to achieve desired colour. Cool before serving.
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, microwave for 40 seconds and bake at 350F for 7 minutes.