Asian Pork Pockets

George Levinthal


This was one of the dishes I experimented with for the Pillsbury Bake-off. We thought it was great and everyone I served it to loved it. A favorite for any gatherings especially a Super Bowl party.


★★★★★ 1 vote

16 - 20
40 Min
15 Min


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  • 1 lb
    ground pork
  • 1 tsp
  • 1/2 tsp
  • 1-1/4 Tbsp
    minced garlic
  • 1-1/2 Tbsp
    minced ginger
  • 1/2 c
    green onions, cut into 1/2" pieces
  • 1/2 c
    chopped broccoli
  • 1/2 c
    chopped water chestnuts
  • 1 to 2 Tbsp
  • 1/2 c
    hoisen sauce, divided
  • 4 pkg
    crescent roll dough, 8 oz. each
  • 2 c
    sweet & sour dipping sauce

How to Make Asian Pork Pockets


  1. Pre-heat oven to 375 deg. F.
  2. Heat a 12", non-stick sauté pan to medium high. Break-up the ground pork into the pan and season with ¼ teaspoon kosher or sea salt and ½ teaspoon black pepper. Cook for 3 to 4 minutes until the pork is beginning to brown.
  3. Lower the heat to medium, add the garlic and ginger and continue to cook for another 2 to 3 minutes, stirring occasionally.
  4. As the pork is cooking, add all of the vegetables into the pork mixture and add the Sirracha sauce. Continue to cook until the vegetables are cooked through but still a little crunchy, about 4 to 5 minutes. Remove from the heat.
  5. On a lightly floured surface, open one roll of Crescent Roll dough at a time, and separate into 8 individual triangles. Brush a little of the hoisen sauce on each triangle. Spoon 1-1/2 to 2 tablespoons of the pork mixture onto the middle of each triangle. Because not all of the triangles are of equal size the amount will vary slightly. Turn up the long, flat edge slightly and then bring up the pointed ends to the middle and pinch together.
  6. Repeat the process with the other three tubes of dough.
  7. Place all of the filled triangles on two 12" x 17" cookie sheets sprayed with non-stick cooking spray and bake for 15 minutes until they are golden brown.
  8. Remove from the oven and let cool for 5 minutes. Serve with the dipping sauce.

Printable Recipe Card

About Asian Pork Pockets

Course/Dish: Meat Appetizers
Main Ingredient: Pork
Regional Style: Asian
Dietary Needs: Soy Free
Other Tag: Quick & Easy

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