Prepare the filling: In a bowl, combine diced fatty pork, candied winter melon, toasted sesame seeds, roasted peanuts, minced garlic, five-spice powder, white pepper powder, oyster sauce, granulated sugar (for filling), light soy sauce, Shaoxing wine, and all-purpose flour (for binding filling). Mix well until all ingredients are evenly distributed.
Prepare the dough: In a large bowl, combine all-purpose flour, granulated sugar, baking powder, and ammonium bicarbonate. Add lard, egg, and water. Mix until a smooth dough forms. Do not overknead.
Rest the dough: Cover the dough and let it rest at room temperature for 30 minutes.
Portion and assemble: Divide the rested dough into 20 equal portions. Divide the prepared filling into 20 equal portions. Flatten a piece of dough, place a portion of filling in the center, and wrap the dough around the filling, sealing tightly. Gently flatten into an oval shape, resembling a small chicken.
Preheat oven and prepare for baking: Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper. Arrange the formed biscuits on the tray, leaving some space between them.
Egg wash and bake: Whisk egg yolk and water (for egg wash) together. Brush the top of each biscuit with the egg wash. Bake for 15-20 minutes, or until golden brown. Let cool on a wire rack before serving.
Cook this in the app — save it & get tonight’s menu
Get the app
