Crispy Crackers with Pork Floss 脆皮肉松
These pork floss crackers are crispy, crunchy and addictive. They are a perfect quick snack and can be gone in no time! It’s made from the Guotie锅贴(recipe here) (Chinese dumpling) dough skin. If you have some leftover from making Guotie or if not, just get a packet and make as many pieces as you wish. This snack can be done quickly within 15 minutes. No actual measurement in the ingredients, just brush the dough skin with oil, then top with pork floss and cheddar cheese. No cheddar cheese? No problem just brush beaten egg with little salt and sprinkle pork floss over it. Place at the lowest rack of the oven and bake for 5 minutes at 180 deg C. then switch oven to bottom heat and continue to bake the crackers for another 2 minutes. This will prevent the pork floss get burnt easily (anyway you must keep a close eye on the crackers in the oven. They’ll turn black if over baked). Leave to cool for a while and get ready to snack.
Crispy Crackers Pork Floss ~ crunchy and addictive. They are a perfect quick snack for everyone to enjoy!
Crispy Crackers with Pork Floss
Ingredients
- 1 packet dumpling dough skin - 32 pieces
- corn oil
- pork floss or chicken floss
- cheddar cheese - grated
Instructions
- Lay dumpling dough skin on a lined baking tray
- Brush some oil on both sides of the dough skin. Then sprinkle pork floss on top and grate some cheddar cheese over it.
- Place the tray in the preheated oven at 180 deg C in the lowest rack of the oven and bake for 5 minutes or until the edges are lightly browned. Then switch oven to bottom heat and continue to bake the crackers for another 2 minutes. This will prevent the pork floss get burnt easily. **bake for another 1-2 minutes if you find the crackers are not crusty enough**
Notes
- No cheddar cheese? No problem just brush beaten egg with little salt and sprinkle pork floss over it.
- Please keep in mind that all oven temperatures and baking time varies.
- 材料：
- 1 包 饺子皮 （约32片）
- 玉米油， 适量
- 肉松，适量
- 车达芝士丝或巴马干酪 (芝士粉），适量
- 将饺子皮排在烤盘（底部铺纸）上。
- 两面刷上适量的油。然后撒上肉松和车达芝士丝在饺子皮上。
- 放进预热烤箱摄氏180度，烤5分钟（烤盘要放在烤箱里的最底层），然后改换下火再继续烤2分钟即可。这样肉松就不容易晓焦了。
- 没有车达芝士丝或巴马干酪 (芝士粉），可以用鸡蛋液加点盐混匀，然后刷在饺子皮上面才撒上肉松就可以拿去烤了。
- 觉得皮不够酥脆的话，可以多烤1-2分钟。。但一定要盯紧火候。
- 需要根据自己烤箱的脾气来调整烘烤的时间和温度
Hi Ann,
May I know which brand of chinese dumpling skin are you using for this crispy crackers with pork floss? I think I use the wrong one…..found out it’s for wanton!
Hi Celine, The picture of the dumpling skin is already shown in the step by step pics. Anyway I re-posted again under the recipe.
Hi Ann! Thanks for the reply. Goodness dont think I can buy this brand of dumpling skin over here. Any substitute?
Hi Celine, you can buy the dough skin for making pot stickers (guo tie 锅贴).
Ok thanks Ann!
Gosh, these look so appetising. Just salivating…. good to snack on especially when we have to stay at home!
Hello Ann, will these crackers lose their crispiness quickly? How long can they be kept? Thinking of making in big batches and store for snacking later. 😉
Btw, I tried your potato sardine puffs today and they are really yummy!
Hi Bernice, I made these crackers five days ago and they still crispy as day one. I think is better to bake one tray first, so that you’ll know how much time needed for the right texture.
Happy to hear that you like the potato sardine puffs 🙂
Thanks for the advice, Ann! Will check out the recipe soon 😉
Very very yummy and addictive! Well, life is too short to not enjoy these…so please pack a whole dozen for me, please!