- 1 cup (250 ml) dried black mushrooms (Judas ears)
- 1 cup (250 ml) clear mung bean vermicelli
- 1 cup (250 ml) dried cranberries
- 1/2 pound (250 g) minced pork
- 2 cloves (30 g) minced garlic
- 2 Tbsp. (25 g) chopped shallot
- 1/2 tsp. (2.5 ml) Chinese 5-spice powder
- 1 Tbsp. (15 ml) fish sauce
- 1/2 tsp. (2.5 ml) of salt
- 3/4 tsp. (4 ml) sugar
- 1 lb. (500 g) commercial puff pastry
- 4 egg yolks for browning
- Preheat the oven to 190 °C (375 °F).
- Rehydrate mushrooms, vermicelli and cranberries in water. When hydration is complete, chop the mushrooms, vermicelli and cranberries and mix all the stuffing ingredients together.
- Thaw and prepare the puff pastry according to the manufacturer's instructions and cut two different size from the dough: the smaller one for the bottom and the bigger one for the top.
Ex.: 3 & 4 cm for little poppers or 5 & 7 cm for appetizers.
- Place the desired amount of stuffing in the center of the smaller circle, place the largest circle on top and assemble by sticking the egg yolk outline.
- Go around the fan pressing firmly with a fork to stick well.
- Brush top with egg yolk and bake for about 15 minutes.
- Serve with a sweet & spicy or Hoisin-style sauce, fresh herbs such as cilantro or basil and lettuce leaves.