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Garlic leaf stuffed pastries
A small Asian recipe for light pastries stuffed with garlic leaves, soy vermicelli, dried shrimp and scrambled eggs. The dough is made with boiling water to stay tender, then the pastries are fried at 150‑160 °C to achieve a golden and crispy crust.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Hot oil can cause severe burns; handle with care.
- • Use a thermometer to not exceed 160 °C.
- • Never leave the oil unattended.
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