Summary

Ingredients

• 400 g flour
• 600 ml water
• 2 egg (s)
• 2 teaspoons salt
• 500 g minced pork
• 500 g white cabbae, cut into fine strips
• 2 carrot (s), finely donated
• 100 g mun bean seedlins from the jar
• 50 g bamboo shoot (s) from the jar
• 5 Mu-Err mushrooms, dried
• 1 onion (s), cut into fine strips
• 2 tablespoon sesame oil, dark
• 1 teaspoon, leveled five-spice powder
• salt and pepper
• 5 tablespoon soy sauce, light
• 250 grams sugar
• 100 ml pineapple juice
• 300 ml water
• 3 tablespoon pineapple, cut into small pieces
• 5 tablespoon tomato ketchup
• 5 tablespoon rice vinegar
• 2 tablespoon rice wine
• 3 tablespoon soy sauce, light
• 1 tablespoon sesame oil, dark
• Starch flour (rice starch) for binding
• Fat for deep-frying

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Instructions

1. For the pastry sheets, mix the flour, water, eggs and salt into a smooth dough and leave to soak for an hour. Bake as thin as possible in a coated pan. The dough is not suitable for deep-frying with milk. Reserve a little dough to stick.
2. For the filling, soak the Mu-err mushrooms and cook for 15 minutes. In the meantime, cook the white cabbage and onions (one after the other if necessary) with a little oil and not too high a heat until crisp, put in a bowl. Then briefly cook the carrots, bamboo, mushrooms and bean sprouts and remove them from the pan.
3. Finally fry the meat until crumbly. Mix all ingredients in the bowl and season with salt, pepper, five-spice powder, dark sesame oil and soy sauce.
4. For the sauce, let the sugar caramelize lightly in a saucepan, deglaze with water and pineapple juice and simmer. Add the ketchup, vinegar, rice wine, soy sauce and sesame oil, bring to the boil and thicken with starch. To let it cool down.
5. Place the filling on the pastry sheets, fold them up, sticking with the remnants of the pastry. Deep fry until golden.