2 ways to make simple yet crispy and delicious meat-filled pastries
Meat-filled pastries are quite simple to make but offer an irresistible delicious flavor that everyone loves. What are you waiting for without joining Dien May XANH to learn these 2 ways to make crispy and delicious meat-filled pastries right away!
1. Meat-filled pastries
- Preparation
20 minutes
- Cooking
30 minutes
- Difficulty
Easy
Ingredients for Meat-filled pastries
Serves 4
Pastry wrappers 10 pieces
Ground pork 300 gr
Bean sprouts 200 gr
Carrot 1
Wood ear mushrooms 100 gr
Batter mix 2 tablespoons
Salt/ Ground pepper A pinch
Cooking oil 210 ml
Equipment
How to choose good wood ear mushrooms
- You should prioritize choosing dark amber, slightly shiny wood ear mushrooms with large, thick ears and few baby mushrooms at the base.
- Dried wood ear mushrooms usually have a white powder coating on the mushroom ears, however, be careful if there is too much white powder, it could be moldy mushrooms.
- Avoid choosing wood ear mushrooms that look too black, as this type can become mushy when soaked in water and less crispy.
How to make Meat-filled pastries
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Prepare ingredients
First, marinate the ground pork with a little ground pepper, a pinch of salt, and 10ml (about 1 teaspoon) of cooking oil to soften the meat and absorb the flavors.
Soak the wood ear mushrooms until softened, peel the carrots, remove the roots from the bean sprouts, then wash and mince them.
If you store the pastry wrappers in the freezer, move them to the refrigerator 1 hour before cooking. When completely thawed, the pastry will be soft, easy to separate, pliable, and easier to shape. If you are using fresh pastry wrappers purchased on the same day, no further preparation is needed!
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Make the filling
Mix the ground meat, carrots, wood ear mushrooms, and bean sprouts together until well combined. Then add 1 tablespoon of batter mix to bind the filling.
Next, heat a pan on the stove, add the filling and stir-fry until the meat is almost cooked. Be careful not to overcook, as the filling will become dry and crumbly, making it difficult to wrap.
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Wrap the pastries
Mix the remaining tablespoon of batter mix with water until it forms a slightly thick liquid. Then, use this batter mixture to brush the two edges of the pastry wrapper before wrapping to prevent the pastry from falling apart when frying.
Next, place the filling in the center of the pastry wrapper, fold the edges together like a half-moon shape, and then pleat the edges little by little until they are tightly rolled together.
-
Fry the pastries
Use a deep fryer to ensure even browning. Then, pour in 200ml of cooking oil. Wait until the oil is hot and shimmering, then add the pastries and fry over medium heat, turning them regularly until they are puffed up, crispy, and golden brown. Remove and place on a tray to drain the oil.
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Finished product
You have now completed the meat-filled pastries. The pastries are evenly golden on both sides, with no open edges, a crispy crust, and a savory meat filling with crispy carrots and wood ear mushrooms, which will surely delight you.
You can dip them in fish sauce or diluted fish sauce with sugar and a few spoons of crushed roasted peanuts to enhance the flavor of this dish.
How to choose good quality pork
- Choose pieces of pork that are light pink or light red, with off-white fat.
- Avoid buying meat with unusual colors, shiny surfaces, and a slimy feel when touched.
- Good pork will have a characteristic smell, not fishy or pungent.
- Press your finger into the meat to check its elasticity. If the meat returns to its original shape when you remove your finger, it is fresh.
- If buying ground meat, choose a whole piece of meat first and ask the seller to grind it for you, or bring it home to mince or grind with a food processor.
Dien May XANH hopes that sharing these 2 ways above will help you successfully make this simple, delicious, and crispy dish to treat your whole family!
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