Sticky Chinese Pork Puffs

Method

1. Preheat oven to 200ºC (180ºC fan-forced). Line a baking tray with baking paper.

1. In a medium saucepan, heat the oil over medium heat, then add the onion and garlic, stirring occasionally for 3-4 minutes, or until the onion is tender.
2. Add the pork, Char Siu sauce, soy sauce and sesame oil, stirring to combine. Simmer for 3-4 minutes, then add the cornflour mixture, stirring until the mixture thickens.
3. Once thickened, remove the mixture from the heat, then spread it out on a tray and place into the freezer to chill for 20 minutes.

1. Unroll the pastry, place it onto a lightly dusted work surface, then dust with flour and roll it out to a thickness of approximately 2mm.
2. Using an 11cm round cutter, cut 16 rounds (8 from each sheet). Place 1 tablespoon of the chilled filling in the centre of each round.
3. Brush the edge of the pastry with the whisked egg, then fold the pastry over the filling to enclose, pressing the edges to seal. Using a fork, crimp the edges.
4. Place the puffs onto the lined baking tray 4cm apart, then brush the tops with whisked egg and sprinkle sesame seeds over the tops.
5. Bake in the oven for 15 minutes, or until the puffs have risen and the tops are golden.

Notes

Serving instructions

Serve with Hoisin or BBQ sauce if you like, but they’re amazing on their own!