Sea Cucumber Pastry

Sea Cucumber Pastry

　　Sea Cucumber Pastry is a type of flaky pastry characterized by a crispy crust and delicious savory filling, with an attractive appearance. Cooking method: deep-fried.

　　Dried sea cucumber is soaked and cut into small fingernail-sized pieces, while cooked chicken, winter bamboo shoot tips, and dried mushrooms are all diced. A small amount of lard is melted in a wok, and the chicken is stir-fried briefly. High broth, sea cucumber, bamboo shoots, mushrooms, pepper, salt, and soy sauce are added and cooked until well combined to form the filling.

　　A 30-gram dough ball is made using oil-water dough, wrapped with oil pastry, rolled and coiled into a strip, then cut in half. The cut side is pressed downward and rolled into a round skin. The filling is enclosed inside, the edges are sealed, and the pastry is shaped into a sea cucumber-like form before being deep-fried in lard until cooked.

　　Key points for preparation: Ensure the seasoning of the filling is well-balanced and that the filling is fully enclosed without leakage; avoid using too high a heat when frying. It can be served with silver-thread soup or golden-thread soup.