I learned to make these pastries from the Gold Mountain Temple in San Francisco. After the Lunar New Year, if you have extra fruit candies (mứt), you can make these.Makes 20 pastries:
Dough:
Oil dough:
1/2 cup oil
1 cup all purpose flour
Mix oil with flour well until the dough is not sticky, don't need to kneed
Water dough:
1/2 cup water
1 cup all purpose flour
Mix water with flour well until the dough is not sticky, don't need to kneed
Cover both doughs with wet towels. Let rest for 1 hour.
Filling:
. Fruit candies, a handful of each, winter melon, coconut, lotus seeds, tamarind, lemon, kumquat, tangerine candies...Put everything to a food processor to chop into fine pieces.
. Roasted nuts: a handful of each, walnuts, peanuts, almonds, cashews pumpkin seeds, sun flower seeds... Roughly chopped in a food processor
. Orange rind: peel an orange with a peeler to avoid the white part of the skin. Roughly chopped in a food processor
. Dry fruits: raisins, banana... Roughly chopped in a food processor
. 10 shiitake mushrooms, roughly chopped
. 2 tablespoons oil
. 1/2 cup sweet rice flour
Stir fry filling:
1. Add 2 tables spoon oil to a heated wok, add mushrooms stir fry for 1 minute, add orange rind stir fry for 1 minute, add the rest of the filling, one at a time, stir fry for 1 minute each. 2. Sprinkle sweet rice flour to bind everything together. Mix well until verything gets sticky.
3. Remove from heat, while the filling is still hot, use wax papper or aluminum papper to line your hand to make 20 balls. It is very hard to form a ball when the filling is cool, so do it quickly.
Wrap:
1. Form oil flour into a roll, cut into 20 pieces.
2. Do the same for water flour.
3. Kneed 1 piece of water flour flat, wrap it with 1 piece of oil flour.
4. Kneed flat, roll, kneed flat, roll again, and kneed flat again (to form multi layers).
5. Wrap with filling ball.
6. Repeat the last 3 steps for the rest of the dough.
Bake:
1. Preheat oven at 350 degree F.
2. Bake 20 to 25 minutes.
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