Archive for September 26th, 2008

Another wonderful dish from Steamy Kitchen, this recipe is quite addicting. I just love how the filling is wrapped in the dough, and the whole house smelled so good while I was preparing it. Actually, the filling tastes pretty darn good all by itself. I loved this, and so did my taste-testers. Enjoy!

Chinese pastry with Hoisin chicken

1/2 pound ground chicken

1 teaspoon soy sauce

1/2 teaspoon wine

1/2 teaspoon sesame oil

1 teaspoon cornstarch

1/4 teaspoon sugar

1 tablespoon cooking oil

1/4 cup minced onion

2 garlic cloves, finely minced

1/2 teaspoon freshly grated ginger

1/4 cup minced scallion

1/4 cup diced mushrooms

1/4 cup minced canned bamboo shoots

1 tablespoon oyster sauce

1 tablespoon hoisin sauce

1/2 teaspoon garlic-chili hot sauce

1 package frozen puff pastry, thawed

1 egg + 1 tablespoon water (egg wash)

Preheat oven to 350 degrees F.

Marinate the chicken in the soy, wine sesame oil, cornstarch, and sugar for 15 minutes at room temperature.

In a wok or large saute pan, heat 1 tablespoon cooking oil over medium-high heat. When hot, add onion. Saute until onions are softened. Add the scallions, garlic, and ginger. Saute another minute until fragrant. turn heat to high.

Add the marinated chicken, mushrooms and bamboo shoots. Saute until the chicken is about 80% cooked through. Add the oyster, hoisin, and hot sauce. Stir through. Spread out on a plate to cool.

Take your thawed puff pastry and cut each sheet into 4 squares. Spoon filling onto one side, brush egg wash on the edges and bring over to fold into a triangle. Pinch to seal tightly, place on baking sheet. Brush egg wash on the top of the pastry, and repeat with the remaining.

Bake for 20-25 minutes until golden brown. Makes 8 pastries.


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