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 Butter, unsaltedCold
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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. |