Ingredients
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For the filling
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120g Oysters
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45g Bean sprout
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50g Carrots chopped
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45g Shiitake mushrooms minced
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45g Onion chopped
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60g Garlic cloves minced
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60g Kutchay
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Cooking oilFor Deep Frying
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For the dough
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350g All purpose flour
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3g Iodized salt
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75g Unsalted butterCold
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1pc Egg
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85g Water iced
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10g Vinegar
Directions
Steps
|
1
Done
|
Saute onion and garlic. |
|
2
Done
|
Add oysters, carrots and shiitake. |
|
3
Done
|
Add Lee Kum Kee Panda Oyster Sauce |
|
4
Done
|
Add kutchay and sauté for a minute. Set aside to cool. |
|
5
Done
|
For the dough, cut in butter to flour. |
|
6
Done
|
Make a well then add egg. Mix by hand. |
|
7
Done
|
Slowly add water with vinegar. Combine dough. Let it rest in the chiller. |
|
8
Done
|
Roll out dough into rounds then add the oyster filling. Seal and fry. |
