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Chinese Calzoni Chinese Calzoni

Ingredients:(for 16 Calzones)

      Filling       Dough
  • Lo-Bok 800g
  • Ground meat 300g
  • Hard Tofu 1 box, dice it before cook
  • Chopped green onion a few
  • Soy sauce 2 teaspoons *
  • salt 1 teaspoon *
  • Instant blending flour 600g
  • Salt 1/2 teaspoon
  • Sugar 1 teaspoon
  • Boiling water 280~300ml
  • Cold water 70~100ml
     * According to your preference

  Measurement Convert  

Prepare the Filling
  • Peel the Lo-Bok skin and shred it. Boil the shredded Lo-Bok till it soft then drain it.
  • Stir-fry the ground meat with green onion, soy sauce and salt. After the ground meat well done and turns brown, mix the shredded Lo-Bok into it and stir fry.
  • Put the diced Tofu in and boil till you can't see the juice.
    (Drain the filling to very dry is recommended. That will be easier for the wrapping later.)
  • Set the cooked filling aside for cooling down.

Prepare the Hot-Water Dough
  • Mix flour, sugar and salt together in a big bowl. Pour the boiling water into it and blend it well. At the same moment, add the cold water into the dough and knead it until it becomes smooth and soft.
  • Shape the dough into a cylinder and wrap it by cling-wrap loosely. Sit it aside for 40~50 minutes.

Make the Chinese Calzone
  • Cut the dough into 16 shares.
  • Spread a few flour on the table then roll the dough out and make it a very thin round pie-shape pastry.

  • Put about 1/2 cup of filling on a little bit upper of the centre of rolled-out dough.
    (Make the filling in a semi-circle will be easier for the wrapping later.)

  • Fold the dough up and follow the semi-circle filling contour to make a semi-circle shape "Calzone". Press hard on dough just next to the contour of the filling.
  • Cut the surplus dough out by a saucer. Press the edge to make sure the filling won't come out.


  • Put 1/2 cup of oil in the fry pan, panfry it for both sides until they turn golden brown. Ready to serve.

  • Make the dough softer will have the better Calzone.
  • Drain the filling to very dry is crucial. Otherwise, the juice will break out from the Calzone you just made and very hard to fry it.
  • The tip for draining the juice:
    Put a plate upside down in a big bowl as showed in the picture. Then put the filling in, the juice will drain down just under the plate.     
  • Keep the dough was cut, then knead them together. You can make more Calzone.

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