Black pepper beef puffs
- Side
- 25 puffs
- 1 hour 45 minutes
These light and crispy dumplings from Andrew Wong are filled with a deeply savoury mixture of curry leaves, beef rib-eye, oyster sauce, Worcestershire sauce, Maggi seasoning and seasn DARK bitters. The wheat starch dumpling skin becomes delicate and lacy when deep-fried, and the each piece is garnished with purple sweet potato powder. We suggest pairing the beef puffs with this ginger ale and Seedlip Grove mocktail, also from the A.Wong team, made using seasn LIGHT bitters.
Ingredients
Metric
Imperial
Pastry
- 5 eggs
- 200g of wheat starch flour
- 100ml of boiling water
- 140g of butter, room temperature, diced
- 3g of baking powder
- vegetable oil, for deep-frying
- purple sweet potato powder, to garnish, or just use salt
Black pepper beef
- 182g of butter
- 15 curry leaves
- 10g of black pepper
- 30g of oyster sauce
- 12g of Worcestershire sauce
- 18g of Maggi seasoning sauce
- 18g of sugar
- 1 tbsp of potato starch, mixed with 3 tablespoons cold water
- 100g of rib-eye steak, cut into 3 mm dice
- 10 dashes of seasn DARK bitters
- vegetable oil, for cooking
Method
Boil the eggs for 9 minutes, then remove the egg yolks. Save the cooked egg whites for another use
- 5 eggs
Place the wheat starch in a bowl and, stirring constantly, slowly add the boiling water in a thin stream until the mixture is just about to come together into a dough. Take great care here, as adding the water too quickly will result in an overly firm dough, but adding it too slowly will make it undercooked and powdery
- 200g of wheat starch flour
- 100ml of boiling water
Check the weight of the dough and add one-third of that weight of cooked egg yolks
Knead the egg yolks into the dough until you have a smooth dough
Check the weight of the dough again and add one-third of that weight of butter, kneading in until well combined
- 140g of butter, room temperature, diced
Lastly, knead the baking powder in until evenly incorporated
- 3g of baking powder
Wrap the dough in cling film and chill in the refrigerator for 1 hour to firm up before using
Melt the butter for the black pepper sauce in a small sauce pan. Add the curry leaves and cook until fragrant and toasted
- 182g of butter
- 15 curry leaves
Add the remaining ingredients except for the potato starch slurry, bitters and beef, then mix to combine
- 10g of black pepper
- 30g of oyster sauce
- 12g of Worcestershire sauce
- 18g of Maggi seasoning sauce
- 18g of sugar
Pour in the potato starch slurry and cook until it thickens
- 1 tbsp of potato starch, mixed with 3 tablespoons cold water
Chill thoroughly in the fridge
Cook the rib-eye in a pan with a dash of oil, then set aside to cool, leaving any juices behind in the pan
- 100g of rib-eye steak, cut into 3 mm dice
- vegetable oil, for cooking
Mix in enough of the chilled black pepper sauce to bind the dried beef together
Add the bitters and set aside in the fridge
- 10 dashes of seasn DARK bitters
Divide the pastry into 25 pieces and roll each one into a sphere
Gently press each piece out into a flat circle about ½ cm thick
Place 15g of filling into each piece of dough and close the dough up around the filling
Heat the oil for deep-frying in a deep-fat fryer to 180°C
- vegetable oil, for deep-frying
Add the puffs and cook until golden brown, about 5 minutes
Garnish with purple sweet potato powder or salt
- purple sweet potato powder, to garnish, or just use salt
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