This is a traditional Northern Chinese pastry with stuffed spring onions and lard, known as Golden Crab-Shell in Chinese due to its crabshell-like outer layer of the pastry after baking even though there’s no crab meat filling whatsoever! There are a number of different fillings for this pastry including sweet fillings. Rice does not grow in northern China, therefore wheat is one of the grains they can grow which is processed into flour to make noodles and pastries for dumplings, baos, etc. You will also notice that this pastry is very similar to the Black Pepper Pork Pastries which would have been originally evolved from this spring-onion pastry over the years.
Hmm, looks like outside link to the video is blocked, click here to go straight to YouTube for the video.
I am actually in two minds as to link this video or not because I am quite sure the pastries in this video are underbaked (maybe they had trouble with the oven while filming, LOL), as the colour of the pastry is very pale, compare them to the colour of the Black Pepper Pork Pastries video I linked earlier in another post, and you can see the difference! However, the instructions in this video for folding and rolling the pastry is slightly different to the one in the other video, so I decided to link it after all just for references.
Corner Café 
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