Garlic leaf stuffed pastries

Ingredients

• 200 g Garlic leaves (flat leaves, without bulb)
• 100 g Transparent vermicelli (soy or mung bean) (dry)
• 30 g Small dried shrimp (peeled)
• 2 unités Eggs (fresh)
• 2 cuillères à soupe Hoisin sauce (sweet, slightly salty)
• 1 cuillère à soupe Sesame oil (toasted)
• 1 cuillère à café Salt (fine)
• 0.5 cuillère à café Pepper (ground)
• 250 g Wheat flour (all-purpose)
• 150 ml Boiling water (boiling)
• 500 ml Frying oil (neutral vegetable oil) (for low-heat frying)

Instructions

1. Rehydrating the vermicelli and shrimp

   Place the dry vermicelli and small dried shrimp in a bowl, cover with boiling water and let rest for 5 minutes.

   Time: PT5M

2. Preparing the dough

   Mix the flour and salt in a bowl, add the boiling water gradually while stirring, then knead until a homogeneous dough is obtained.

   Time: PT10M

3. Dough resting

   Form a ball, cover with plastic wrap and let rest for 30 minutes at room temperature.

   Time: PT30M

4. Cutting the garlic leaves

   Cut the garlic leaves into strips 2‑3 mm thick.

   Time: PT5M

5. Draining and chopping the vermicelli and shrimp

   Drain the rehydrated vermicelli, cut them into pieces about 1 cm, coarsely chop the dried shrimp.

   Time: PT5M

6. Scrambled eggs

   Beat the eggs, cook them in a pan with 2 tsp oil until lightly scrambled.

   Time: PT3M

   Temperature: medium

7. Assembling the filling

   In a large bowl, mix the garlic leaves, vermicelli, chopped shrimp and scrambled eggs. Season with salt, pepper, Hoisin sauce and sesame oil.

   Time: PT2M

8. Shaping the dough

   Form a log with the dough, divide into 8 equal pieces. Roll each piece into a disc of 18‑19 cm diameter and about 2 mm thickness.

   Time: PT15M

9. Filling and folding

   Place 4 tsp filling in the center of each disc, fold into a half-moon and seal the edges by pressing firmly. Use a bowl of the same diameter to uniform the shape and remove excess dough.

   Time: PT10M

10. Cooking in oil

    Heat the frying oil to 150‑160 °C, drop the pastries and turn regularly for 6‑8 minutes until golden.

    Time: PT8M

    Temperature: 150-160°C

11. Final draining

    Remove the pastries with a slotted spoon and place on paper towels to eliminate excess oil.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Garlic leaves: Chinese chives, green shallots
• Instead of Transparent vermicelli (soy or mung bean): thin rice noodles
• Instead of Small dried shrimp: dried anchovies, peeled dried shrimp
• Instead of Eggs: crumbled tofu (vegan)
• Instead of Hoisin sauce: sweet soy sauce
• Instead of Sesame oil: peanut oil
• Instead of Wheat flour: all-purpose flour
• Instead of Frying oil (neutral vegetable oil): sunflower oil, peanut oil

Equipment Needed

• Large bowl
• Pot for boiling water
• Frying pan
• Rolling pin
• Chef's knife
• Cutting board
• Strainer/colander
• Plastic wrap (optional)
• Bowl (to aid folding) (optional)
• Paper towels (optional)

Critical Steps — Do Not Skip

• Complete rehydration of vermicelli and shrimp
• Achieving a tender dough thanks to boiling water
• Uniform rolling of the dough to 2 mm thickness
• Hermetic sealing of the pastry edges
• Cooking at 150‑160 °C without exceeding 8 minutes

Chef Tips from the Video

• Use very fresh garlic leaves for a lighter flavor.
• Add a pinch of sugar to the Hoisin sauce to balance the saltiness.
• For a crunchier version, lightly dust the pastries with cornstarch before frying.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2‑3 days.

Freezer: Pack individually and freeze up to 1 month. Reheat directly in a pan or oven.

Room temperature: Consume the same day, no more than 4 hours at room temperature.

Make-Ahead Tips

• Rehydrate the vermicelli and shrimp the day before and keep in the refrigerator.
• Prepare the dough ahead, cover and refrigerate up to 24 hours.
• Shape the pastries, place on a tray and freeze raw; cook directly from the freezer.