This is how "Chinese butterflies" are prepared in Cuba: Have you tried this recipe yet?

The Chinese butterflies are one of those savory delights that, despite their exotic name, are part of the most popular recipes in Cuban cuisine. Crispy on the outside, soft on the inside, and filled with an irresistible stuffing, they are perfect for a snack or a party.

The Guantanamera Dailis Ferrer Moreira, creator of the profile Recetas Cubanas and currently residing in Spain, has decided to give a long life to the flavors of her homeland by sharing this recipe that combines tradition with a modern twist. In her latest video, she explains step by step how to prepare authentic Chinese maripositas, and the result is simply spectacular.

Ingredients for the dough

• 2 cups of flour
• ½ teaspoon of salt
• 2 tablespoons of oil
• 1 tablespoon of dry wine or dry white wine
• 1 egg

Ingredients for the filling

• ½ cup of chopped ham
• 2 tablespoons of cream cheese
• 1 egg white (to seal the edges)

Step-by-step preparation

1. Prepare the dough. Combine all the ingredients in a large bowl: flour, salt, oil, dry wine, and egg. Mix well until you achieve a smooth and uniform dough.
2. Roll and cut. Using a rolling pin, roll out the dough until it is thin. Then, cut it into small squares of the same size.
3. Prepare the filling. Crush the ham and mix it with the cream cheese until a smooth paste is achieved.
4. Make the little pastries. Place a small amount of filling (half a teaspoon) in the corners of each square. Use the egg white to seal the edges and maintain the shape while frying.
5. Fry the butterfly pastries. Heat enough oil in a pan and fry the butterfly pastries until they are golden and crispy. Remove them and place them on paper towels to absorb the excess grease.

To accompany: a special sauce

In her video, Dailis suggests preparing a homemade sauce to accompany them. You just need to combine all the ingredients (except for the cornstarch) in a pot, bring to a boil for three minutes, and then add the cornstarch dissolved in a little water. Cook for another two to three minutes until it thickens.

Serve it immediately alongside the warm pastries. The contrast between the crunchy and the creamy is irresistible.

The touch of Dailis Ferrer

Dailis Ferrer Moreira, a Guantanamero chef based in Spain, aims to revive the flavors of Cuban cuisine through her profile Recetas Cubanas, where she combines accessible ingredients with traditional techniques.

"These little Chinese dumplings are impossible to resist," Dailis asserts with a smile as she showcases the final result: golden, crispy, and with a perfect filling.

With recipes like this, the creator continues to demonstrate that Cuban cuisine can adapt to any culinary tradition in the world without losing its essence.