INGREDIENTS:
Outer Dough
Adobo
- 125 grams flour
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 15 grams lard
- 5 tablespoons warm water
- 85 grams flour
- 85 grams lard, cut into 1/2 inch pieces
Adobo
- 2 chicken thighs (with skin on)
- 1/2 cup vinegar
- 1/2 cup soy sauce
- 4 garlic cloves, crushed
- 2 cups water
- 1 bay leaf
- 4 peppercorns
INSTRUCTIONS:
- To make the outer dough, combine the flour, salt, sugar and lard in a food processor. Blend until it resembles a sandy consistency.
- Transfer the mix to a bowl and make a well in the center and add the water one tablespoon at a time. Use a wooden spoon to combine the ingredients. Toss the contents to a lightly floured surface and knead for around two minutes. This should create a soft, smooth and slightly elastic dough. Cover with plastic wrap and set aside for about 30 minutes. (note: you can add more flour if it feels too wet)
- For the inner dough, mix the flour and lard again in a food processor for around 10 seconds to blend the mixture. Transfer to a bowl and mix to combine. It should resemble soft cookie dough.
- Gather and pat the dough into a rough ball and place on a lightly floured work surface. Gently pat the dough and form into a smooth ball and set aside.
- To encase the inner dough in the outer dough, roll the outer dough into a 16 cm circle. Center the ball of the inner dough on top and then gently pull up and press the outer dough, pinching the ends together to completely encase the inner dough.
- Use a rolling pin to gently roll the dough into a square (Andrea uses an oblong shape but I didn’t read it properly at first and used a square!) about 21 cm wide and 31 cm long. Once done, fold the dough into thirds like a letter.
- Turn the dough 90 degrees and roll out again 21cm wide by 31 cm long, and then fold into thirds like a letter.
- Wrap in plastic wrap and let the dough rest at least 1 hour before using.
- When ready to use the pastry, roll it out into a square measuring 30cm by 30cm. Then, roll the dough from the bottom all the way to the top like a jelly roll.
- Cut the dough into 16 equal parts and to use each part, flatten the dough with the palm of your hand to make a disc, then use a rolling pin to increase the diameter of the dough.
- Fill each dough portion with mayonnaise, adobo and salted red egg.
- Deep fry the dumplings at 180c for 5 minutes. Drain on paper towels and serve.
- Mix all ingredients for adobo and simmer the chicken for 30 minutes. Once done, remove the chicken and cool. Once cool, shred the chicken and fry in some oil until crispy.
Source: Trissalicious
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