Teochew-style Koloocheh

Ingredients

In this Teochew adaptation of Koloocheh, the traditional sweet filling is replaced with a savory mixture of minced pork, dried shrimp, water chestnuts, and Chinese five-spice powder. The pastry is also modified to achieve a flaky texture similar to Teochew pastries. These changes result in a completely different flavor profile and culinary experience compared to the original Iranian Koloocheh. We alse have the original recipe for Koloocheh, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 200g minced pork 200g minced pork
• 50g dried shrimp, soaked and finely chopped 50g dried shrimp, soaked and finely chopped
• 50g water chestnuts, finely chopped 50g water chestnuts, finely chopped
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, vegetable oil, and water. Knead the dough until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the minced pork, dried shrimp, water chestnuts, Chinese five-spice powder, salt, white pepper, soy sauce, oyster sauce, and sesame oil. Ensure the filling is well combined.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Divide the dough into small portions and roll each portion into a thin circle.
5. 5.
   Place a spoonful of the filling onto each dough circle and fold it in half, sealing the edges by pressing them together.
6. 6.
   Place the filled pastries onto a baking sheet and brush the tops with beaten egg for a golden finish.
7. 7.
   Bake the pastries in the preheated oven for 20-25 minutes, or until they turn golden brown.
8. 8.
   Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Dried shrimp — Make sure to soak the dried shrimp in water before finely chopping them to soften their texture and remove excess saltiness.

Tips & Tricks

• For a vegetarian version, replace the minced pork with finely chopped mushrooms and add extra vegetables for flavor and texture.
• Experiment with different fillings such as minced chicken, shrimp, or a combination of vegetables to create your own unique Teochew-style Koloocheh.
• Serve the pastries warm as an appetizer or snack, or pair them with a bowl of Teochew-style soup for a complete meal.

Serving advice

Serve the Teochew-style Koloocheh warm as an appetizer or snack. They can be enjoyed on their own or paired with a dipping sauce of your choice, such as sweet chili sauce or soy sauce.

Presentation advice

Arrange the Teochew-style Koloocheh on a serving platter, allowing their golden-brown color to shine. Garnish with fresh herbs, such as cilantro or spring onions, for an added touch of freshness.