Zhā Sān Jiǎo (Fried Triangular Pastries)
Golden crispy pastry wrapped with juicy pork and chive filling, a classic Beijing street snack full of flavor.
Ingredients
11 items- All-purpose flour 300g
- Warm water 150ml
- Ground pork 200g
- Chinese chives 100g
- Minced ginger 10g
- Light soy sauce 1 tablespoon
- Dark soy sauce 1 teaspoon
- Salt 1 teaspoon
- White pepper 1/4 teaspoon
- Sesame oil 1 tablespoon
- Cooking oil 500ml
Nutrition
Steps （6 steps）
Place flour in a bowl, gradually add warm water while stirring, then knead into a smooth dough. Cover with damp cloth and rest for 20 minutes.
In a bowl, combine ground pork with minced ginger, light soy sauce, dark soy sauce, salt, white pepper and sesame oil. Stir vigorously in one direction until sticky, then mix in chopped chives.
Roll rested dough into a log, cut into 12 pieces. Roll each into a round wrapper about 8cm diameter. Place filling in center, fold into half-moon and pinch edges to seal securely.
Heat enough oil in a deep pot over medium heat to 160°C. Test with chopsticks – small bubbles should rise steadily.
Carefully slide the pockets into the oil. Fry over medium-low heat for 4-5 minutes, turning once, until golden brown and crispy on both sides. Drain on paper towels.
Transfer to a plate lined with absorbent paper. Let rest 2-3 minutes before serving warm.
Tips
1. Use warm water for dough; resting makes it more pliable. 2. Stir filling firmly to prevent crumbling. 3. Seal edges tightly to avoid leakage during frying. 4. Maintain oil temperature at 160-170°C for crispy exterior and cooked interior.
You May Also Like
More recipes you might enjoy
Lanzhou Lamian (Lanzhou Pulled Noodles)
A signature of Northwest Chinese cuisine, Lanzhou Lamian features hand-pulled noodles with a chewy texture, served in a clear and savory beef broth topped with fragrant chili oil. Known for its 'five elements'—clear soup, white radish, red chili, green herbs, and yellow noodles—it's an iconic comfort food.
Ants Climbing a Tree
Ants Climbing a Tree is a classic Sichuan dish where glass noodles absorb the savory flavor of minced pork and spicy bean paste, creating a silky and hearty meal that's perfect over rice.
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.