Luobosi Su Bing Shredded Radish Pastry by Julian Liu

“Water skin” regular dough
Flour 150 g
Salt 5 g
Sugar 10 g
Lard 30 g

Flaky pastry dough
Flour 100 g
Lard 50 g

Filling
Daikon 500 g
Lard 10 g
Dried shrimp 30 g
Chopped scallions (to taste)
White pepper (to taste)
Sesame oil (just a touch)
Salt 5 g

Other (for egg wash/topping)
1 egg
shelled white sesame seeds (adequate amount to cover top of each pastry with seeds