Da lian huo shao is a traditional Mandarin dish. The preparation involves a yeast dough that is left to rise before being rolled out and filled.
Da lian huo shao can be enjoyed as it is or with a side of hot, clear soup or soy milk for a traditional Chinese breakfast experience.
Combine the flour, yeast, and salt in a large mixing bowl. Gradually add warm water and mix until a soft dough forms. Knead the dough until it becomes smooth and elastic, around 10 minutes. Cover the dough and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
Meanwhile, prepare the filling by combining the minced pork, cabbage, green onions, soy sauce, Shaoxing wine, ginger, garlic, sesame oil, and white pepper in a bowl. Mix well to ensure the ingredients are evenly distributed.
After the dough has risen, punch it down and divide it into small pieces, about the size of a golf ball. Roll each piece into a square, then place a spoonful of the filling in the center.
Fold the dough over the filling and pinch the edges to seal it. Place the pastries on a baking sheet.
Preheat the oven to 390°F. Bake for about 15-20 minutes, or until the pastries are golden brown and crispy.
Serve da lian huo shao warm from the oven.
If using a clay oven, stick the pastries to the inside wall. Da lian huo shao can also be fried, and it is often cooked this way in street stalls.
It coud have the half moon shape of pasties and empanadas.
For a vegetarian version, replace the pork with tofu or additional vegetables.
For a sweet version, replace the filling with sweet red bean paste or diced fruits mixed with a bit of sugar.
Huo shao is traditionally a street food and is common at breakfast stalls, night markets, and local festivals. They are often eaten for breakfast or as a snack. Being convenient to carry and eat, it's a popular choice for anyone in the move. The unique texture and flavor of da lian huo shao have made it a culinary symbol of the region, known and loved by locals and visitors alike.
Food in Asia