Pillow Cake

 

DEEP-FRIED SNACK WITH A FILLING OF TRANSPARENT NOODLES AND MUSHROOMS

INGREDIENTS	» 200 g pork, chopped
» oil for deep-frying	» 1 shallot, chopped finely
DOUGH	» 4 dried tree-ear mushrooms, soaked 30 minutes,
» 4 tbsp pure vegetable oil	hard parts removed,
» 2 cups flour	» handful transparent nood}es, soaked
» 4 tbsp water	in hot water or until they feet supple
» 1/2 tsp salt	» handful finely grated kohlrabi or carrot
FILLING	» 1 tbsp fish sauce
» 2 tbsp pure vegetable oil	» 1/2 tsp sugar
» 1 clove of garlic, crushed

STEP BY STEP!

1  Mix 4 tablespoons of oil through the sifted flour until it becomes a grainy mass. Add 4 tablespoons of water until it becomes a solid ball.

2  Add salt and knead the dough for 10 minutes until it is supple. Leave it to rest for 30 minutes in the oven.

3  Meanwhile, make the filling. Put 2 tablespoons of oil in a wok, sauté the garlic, add the pork. Once it is cooked, add the other ingredients (shallot, tree-ears, transparent noodles and kohlrabi or carrot). Season with fish sauce and sugar and set it aside.

4  Take a piece of the dough the size of a golf ball and roll this out on a clean work surface to a circle of 10 cm diameter.

5  Put 2 tablespoons of filling in the middle of the circle. Fold both sides to meet each other and push the ends well together, making dents in it by each time using one finger to push down the ends.

6  Deep-fry for 3 minutes till both sides are golden brown.