Split green peas, cooked till soft, blended till smooth
Filling : Heat up oil, sauté
shallots over low heat till aromatic and golden brown. Discard shallots.
Add green peas paste, sugar, salt, stir to cook till the paste can leave
the side of the wok. Remove, leave to cool and form into 40 small balls
Skin : Mix all ingredients A and
knead into a soft and pliable dough. Rest for half an hour and divide
into 40 parts.
B : Mix flour and shortening till
just combined (do not over mixed) Divide into 40 parts.
Wrap B with A to form into balls. Roll
skin into a rectangular shape, roll up tightly like swiss rolls. Repeat
another time the same way. Leave to rest for 15 minutes.
Roll skin into thin rounds, wrap up 1 part
of filling with each round to form into a small ball. Glaze with beaten
egg and bake in a pre-heated oven at 190oC for about 20 minutes till