Description

These Dumpling-Flavored Sausage Rolls combine the savory, spicy, and aromatic flavors typical of Chinese dumplings into a flaky puff pastry. Filled with a well-seasoned pork and sausage mixture enhanced with ginger, garlic, scallions, and chili paste, these sausage rolls are perfect as a snack or appetizer. They are baked to golden perfection and served with a sweet chili dipping sauce, blending comforting textures and vibrant taste.

Ingredients

Sausage Filling

2 tablespoons cold water
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 tablespoon sugar
1 1/2 pounds ground pork
1/2 pound bulk breakfast sausage (or links removed from casing)
1/2 cup panko breadcrumbs (30g)
2-inch knob ginger, grated (about 1 heaping tablespoon, 25g)
4 garlic cloves, finely grated or minced (about 1 heaping tablespoon, 25g)
2 tablespoons Shaoxing wine (or sake or dry sherry)
1 tablespoon soy sauce
1 tablespoon chili garlic paste (Sambal or sriracha, or more to taste)
2 teaspoons toasted sesame oil
4 scallions, finely chopped (50g)
1 small bunch garlic chives, finely chopped (optional)

Pastry and Assembly

1 box (2 sheets) puff pastry, thawed but cold
All-purpose flour, for dusting
2 eggs
3 tablespoons toasted sesame seeds (white, black or a mix)
Sweet chili sauce, for serving

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Instructions

Prepare the Filling: In a stand mixer bowl fitted with the paddle attachment (or a food processor with a steel blade), whisk together cold water, baking soda, kosher salt, and sugar. Add ground pork, breakfast sausage, panko breadcrumbs, grated ginger, minced garlic, Shaoxing wine, soy sauce, chili garlic paste, and toasted sesame oil. Beat on medium speed until the mixture lightens in color and becomes paste-like, about 1 minute. If using a food processor, pulse on and off for 30 seconds. Add scallions and optional garlic chives, and mix just until evenly distributed. Cover with plastic wrap and refrigerate while preparing the dough.
Preheat Oven and Prepare Tray: Preheat your oven to 400°F (200°C) and place a rack in the middle. Line a rimmed baking tray with foil, parchment paper, or a silicone baking mat for easy cleanup.
Roll and Cut Puff Pastry: Lightly flour a clean surface and roll one sheet of puff pastry to approximately 14 by 9 inches. Cut lengthwise in half to create two long strips. Repeat with the second sheet so you have four strips in total.
Assemble Rolls: Shape one-quarter of the filling into a long sausage shape along the center of one pastry strip, leaving a clean edge on both sides. Repeat with the remaining filling and pastry strips. In a small bowl, beat eggs with 1 teaspoon water to make an egg wash. Brush the edges along the filling with egg wash, fold the pastry over the filling, and press the edges together. Use a fork to crimp and seal the edges. Refrigerate the formed rolls for at least 15 minutes, or cover and chill up to 24 hours to firm up.
Brush and Cut: Brush the tops and sides of the chilled pastry rolls with the remaining egg wash, then sprinkle with toasted sesame seeds. Cut each long roll into roughly twelve 1-inch pieces, arranging them spaced apart on the prepared baking tray.
Bake: Bake in the preheated oven for 20 to 25 minutes, or until the pastry is golden and crisp and the filling is cooked through.
Serve: Allow the sausage rolls to cool slightly. Serve warm with sweet chili sauce on the side for dipping.

Notes

The filling can be prepared up to a day in advance and kept refrigerated, allowing the flavors to meld.
If panko is unavailable, regular breadcrumbs can be used, though panko gives better texture.
Adjust the chili garlic paste quantity to control the spiciness according to your preference.
Refrigerating the assembled rolls before baking helps maintain their shape and makes cutting easier.
Using toasted sesame oil adds a nutty aroma; do not substitute with regular sesame oil, which is stronger and less toasted in flavor.