Vatrushka with a Singaporean Twist

Ingredients

In this adaptation, the traditional sweet filling of the Vatrushka is replaced with a savory mixture of minced pork, mushrooms, and water chestnuts, seasoned with soy sauce, ginger, and garlic. Additionally, the lotus leaf is used to wrap the Vatrushka, adding a distinct aroma and herbal note to the dish. We alse have the original recipe for Vatrushka, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/4 cup (60g) unsalted butter, melted 1/4 cup (60g) unsalted butter, melted
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 egg, beaten 1 egg, beaten
• 200g minced pork 200g minced pork
• 100g mushrooms, finely chopped 100g mushrooms, finely chopped
• 50g water chestnuts, finely chopped 50g water chestnuts, finely chopped
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 4 lotus leaves, soaked in water 4 lotus leaves, soaked in water

Nutrition

• Calories: 380 kcal / 1590 kJ
• Fat: 16g (Saturated Fat: 7g)
• Carbohydrates: 38g (Sugar: 8g)
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt. In a separate bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   Pour the yeast mixture and melted butter into the dry ingredients. Mix until a dough forms, then knead on a floured surface for 5-7 minutes until smooth and elastic.
3. 3.
   Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
4. 4.
   In the meantime, prepare the filling by combining minced pork, mushrooms, water chestnuts, soy sauce, ginger, and garlic in a bowl. Mix well.
5. 5.
   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
6. 6.
   Punch down the risen dough and divide it into 4 equal portions. Roll each portion into a circle about 6 inches in diameter.
7. 7.
   Place a lotus leaf on each dough circle, then spoon the filling onto the center of each leaf.
8. 8.
   Fold the edges of the dough over the filling, creating a round shape. Pinch the edges to seal.
9. 9.
   Transfer the filled Vatrushka onto the prepared baking sheet and brush the tops with beaten egg.
10. 10.
    Bake for 25-30 minutes or until the crust turns golden brown.
11. 11.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Lotus leaves — Soak the lotus leaves in water for at least 30 minutes before using to ensure they become pliable and easy to work with.
• Minced pork — Use lean minced pork for a healthier option. You can also substitute it with minced chicken or beef if desired.
• Ginger — Freshly grated ginger provides the best flavor, but you can use ground ginger as a substitute if needed.
• Garlic — For a milder garlic flavor, roast the garlic cloves before mincing them.

Tips & Tricks

• If you can't find lotus leaves, you can substitute them with banana leaves or parchment paper.
• Experiment with different fillings such as chicken, shrimp, or vegetarian options like tofu and vegetables.
• Serve the Vatrushka with a side of chili sauce or soy sauce for an extra kick of flavor.
• Make sure to seal the edges of the Vatrushka properly to prevent the filling from leaking during baking.
• These Vatrushkas can be enjoyed warm or at room temperature, making them a great option for picnics or packed lunches.

Serving advice

Serve the Lotus Leaf Vatrushka as a main dish accompanied by a fresh salad or steamed vegetables. It can also be enjoyed as a snack or appetizer.

Presentation advice

Arrange the Lotus Leaf Vatrushka on a platter, garnished with fresh herbs such as cilantro or spring onions. The vibrant green color of the lotus leaf will add visual appeal to the dish.