Buzz
Pillow cakes, a Hanoi street food staple, especially welcome in autumn and winter, offer a crunch into their golden crust to reveal a fragrant, savory filling. Let's get cooking with Mytour for these irresistible treats!
Pillow Cake Ingredients
The ingredients listed will yield about 8 to 10 pillow cakes, serving 3 to 4 people. Adjust quantities as necessary.
Dough Ingredients:
- - 1 cup all-purpose flour (approx. 130 grams)
- 1/2 cup water (120 ml) (Note: Adjust water as needed depending on your flour type)
- 1/4 teaspoon salt
- 50 grams of unsalted or salted butter
Filling Ingredients:
- - 300 to 400 grams minced meat
- Quail or chicken eggs
- 1/2 turnip or kohlrabi
- 5 wood ear mushrooms
- 1 onion
- A handful of glass noodles
- Fish sauce, salt, black pepper
Image: Curated
Dipping Sauce Ingredients:
- - 2 tsp fish sauce, 1.5 tbsp sugar, 1/2 tbsp MSG, 2 tbsp lime juice, 4 tbsp boiled water. Minced garlic, minced chili.
- Use the same spoon for measuring ingredients.
- Optional: add kohlrabi and carrot.
- Additionally: fresh vegetables (lettuce, herbs).
Required Tools:
- - Rolling pin or a glass bottle as an alternative
- Deep-frying pan, as the cake requires deep frying
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Making Delicious and Attractive Pillow Cakes
Dough Preparation
Melt the butter beforehand (microwave for about 15-20 seconds). Mix the flour, salt, and melted butter in a bowl. Gradually add water and knead the dough.
- Note: Before kneading, coat your hands with dry flour to prevent sticking.
Knead the dough for about 10-15 minutes until it's smooth and pliable. Add more water if the dough is too dry, or sprinkle more flour if it's too sticky, and continue kneading.
Let the dough rest for 20-30 minutes. Cover the bowl with a lid or cling film to prevent the dough from drying out.
Filling Preparation
Soak wood ear mushrooms in warm water for 20-30 minutes until soft, then slice thinly. Soak glass noodles in cold water and cut into 0.5-1cm lengths. Peel and dice the onion. Shred and finely chop the turnip or kohlrabi, squeezing out the water. Boil quail or chicken eggs and halve them.
Image: Sourced
Heat a pan with some cooking oil, then sauté the meat. Season with fish sauce, salt, and pepper for flavor. Sauté for about 5-7 minutes until the meat starts to firm up, then add onion and carrot. Turn off the heat and stir in the glass noodles last to avoid overcooking.
How to Wrap Pillow Cakes
First, knead the rested dough for about 5 minutes until smooth. Divide the dough in half, then further divide each half into 8-10 equal portions.
Note: A key to delicious pillow cakes is a thin, crispy crust, so roll the dough thinly. Wrap the filling as you roll, and dust with flour to prevent sticking and tearing when lifting.
Roll each small piece of dough into a thin circle, about 10-15 cm in diameter. Use a bowl to cut out perfect circles.
Image: Curated
Place 1-2 tablespoons of filling in the center, add a quail egg. Fold the dough in half and seal tightly to prevent breaking. For a more decorative edge, press a fork along the seam.
Image: Curated
Image: Curated
Note: Avoid trapping air inside the cakes as it can cause them to burst while frying. For a puffier cake, don't hesitate to add more filling!
Frying the Cakes
Use a small, deep pot with plenty of oil, heated to boiling. Fry the pillow cakes in two stages: first, to cook without browning; second, fry to golden perfection as you're ready to eat!
Image: Collected
Pillow cakes are best served hot. After frying, place them on a paper towel-lined plate to absorb excess oil, then enjoy immediately for the best taste. Ensure fresh vegetables and dipping sauce are prepared in advance.
Image: Sourced
Here is the pillow cake recipe that Mytour wants to share with you. We hope it enriches your weekend meals with your family. Don't forget to check out the Mytour Blog for more delicious updates and culinary information!
See More:
- - How to make delicious, soft, and chewy rice cakes
- How to make flavorful crispy pancakes
