Crust: 110g medium gluten flour, 50g water, 20g salad oil, shortening: 125g low gluten flour, 110g lard, filling: 350g shredded white radish, 20g ham, 15g shrimp, 15g shredded mushrooms, 30g finely chopped green onion, 10g lard, one egg, white sesame seeds, seasoning: salt, sugar, pepper, five-spice powder, sesame oil

Practice

1 radish shredded with salt to rest for half an hour, squeeze out the water mushrooms softened and shredded, ham minced.

2 Make a dough of oil and shortcrust and let it rise for 15 minutes. Mix the filling with the seasoning.

3 Divide the pastry into 15g portions and roll out the pastry into the oil crust, sealing it face down.

4 Roll up and roll out again, repeat three times. Finally, roll out into a round shape and wrap it in the filling to close the mouth down and flatten it a bit.

5 Brush with egg wash, dip in sesame seeds and arrange on a plate.

6 Preheat oven to 180 degrees and bake for 25 minutes.