Chinese-style Bratislavský Rožok

Ingredients

In this Chinese-inspired adaptation of Bratislavský Rožok, the traditional Slovak fillings are replaced with a mixture of marinated pork, cabbage, and aromatic spices commonly found in Chinese cuisine. The cooking technique remains the same, with the pastry being baked until golden and crispy. The result is a unique fusion dish that combines the best of both Slovak and Chinese flavors. We alse have the original recipe for Bratislavský rožok, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 200g marinated pork, thinly sliced 200g marinated pork, thinly sliced
• 1 cup (150g) cabbage, shredded 1 cup (150g) cabbage, shredded
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/2 teaspoon Chinese five-spice powder 1/2 teaspoon Chinese five-spice powder
• Salt and pepper to taste Salt and pepper to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold butter cubes and use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add water to the flour mixture, mixing until the dough comes together. Knead the dough for a few minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a separate bowl, combine the marinated pork, shredded cabbage, minced garlic, soy sauce, sesame oil, Chinese five-spice powder, salt, and pepper. Mix well to ensure the flavors are evenly distributed.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   Divide the dough into small portions and roll each portion into a thin oval shape. Place a spoonful of the pork and cabbage filling onto one side of the dough and fold the other side over to form a crescent shape. Press the edges to seal.
6. 6.
   Place the filled pastries onto a baking sheet lined with parchment paper. Brush the tops with beaten egg wash.
7. 7.
   Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and crispy.
8. 8.
   Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Marinated pork — If marinated pork is not available, you can marinate thinly sliced pork in a mixture of soy sauce, garlic, ginger, and a touch of sugar for at least 30 minutes before using.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• For a vegetarian version, replace the marinated pork with marinated tofu or mushrooms.
• Experiment with different fillings such as chicken, shrimp, or a combination of vegetables.
• Serve the Chinese-style Bratislavský Rožok with a side of sweet chili sauce or soy sauce for dipping.
• If you prefer a spicier version, add a dash of chili flakes or hot sauce to the filling mixture.
• These pastries are best enjoyed fresh out of the oven, but they can also be reheated in a toaster oven for a few minutes to regain their crispiness.

Serving advice

Serve the Chinese-style Bratislavský Rožok as a main course or as a delightful snack. Pair it with a fresh salad or steamed vegetables for a complete meal.

Presentation advice

Arrange the Chinese-style Bratislavský Rožok on a platter, garnished with a sprinkle of sesame seeds and chopped green onions for an attractive presentation.