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Chinese Pastries with Hoisin Chicken

If you don't have dried Chinese black mushrooms, feel free to use fresh shitake mushrooms or any type of fresh mushrooms


  • 1/2 pound ground chicken
  • 1 teaspoon soy sauce
  • 1/2 teaspoon Shaoxing wine
  • 1/2 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1/4 teaspoon sugar
  • 2 cloves garlic, finely minced
  • 1/2 teaspoon freshly grated ginger
  • 1/4 cup minced green onion
  • 1/4 cup minced onion
  • 1/4 cup minced canned bamboo shoots
  • 1/4 cup diced Chinese black mushrooms (soaked overnight in cold water, stems removed)
  • 1 tablespoon Oyster Sauce
  • 1 tablespoon Hoisin Sauce
  • 1 teaspoon garlic-chili hot sauce
  • 1 package frozen puff pastry, thawed
  • 1 egg + 1 tablespoon water (egg wash)


  • Preheat oven to 350 degrees
  • Marinate the chicken in the soy, wine, sesame oil, cornstarch and sugar for 15 minutes at room temperature.
  • In a wok or large saute pan, heat 1 tablespoon of cooking oil over medium-high heat. When hot, add onion. Fry until onions are softened, about 1 minute. Add the green onions, garlic and ginger. Fry another minute until fragrant. Turn heat to high.
  • Add the marinated ground chicken, mushrooms and bamboo shoots. Fry until the chicken is about 80% cooked through. Add Oyster, Hoisin & hot sauce. Stir through. Taste…need more salt? (add soy or Oyster) need more sweet/salty? (add more Hoisin) heat? (hot sauce)  Spread out on plate to cool. Tip the plate to one side and discard excess juice.
  • Take your thawed puff pastry and cut each sheet into 4 squares. Spoon filling onto one side, brush egg wash on the edges and bring over to fold into a triangle. Pinch to seal tightly, place on baking sheet. Brush egg wash on the tops of the pastry. Repeat with remaining.
  • Bake 350F degrees for 20 minutes until golden brown. Serve with some hot sauce on side!


Chinese Pastries with Hoisin Chicken
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