Prepare the Banana: Peel and slice the banana into thin rounds. For a smoother texture, you can mash the banana instead. If mashing, aim for a consistency that’s smooth but still slightly chunky to add texture.

Prepare the Pastry: If using shou zhua bing, cut it into desired shapes, such as squares or rectangles. If using a different pastry, follow any specific preparation instructions provided.

Assemble the Dessert: Place the banana slices or mashed banana on one half of the pastry. Spread it out evenly, but don’t overfill to ensure the pastry seals properly.

Fold the pastry over the banana to create a pocket or turnover. Press the edges firmly to seal, preventing any filling from leaking out during cooking.

Apply Egg Wash: In a small bowl, beat the egg yolk with a splash of water to create the egg wash.

Brush the egg wash over the top of the pastry to give it a golden, glossy finish when baked or pan-fried.

Optional Additions: If you like your dessert sweeter, sprinkle a little white sugar on top of the egg wash.

Add white sesame seeds for an extra layer of flavor and a pleasing crunch.

Cook the Dessert: Pan-Frying Method: Heat a non-stick pan over medium heat. Add a small amount of oil or cooking spray to prevent sticking. Place the prepared pastry in the pan and cook for 2-3 minutes on each side, or until golden brown and crispy.

Baking Method: Preheat your oven to 375°F (190°C). Place the prepared pastry on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the pastry is golden brown and crisp.

Serve: Allow the pastries to cool slightly before serving. They are best enjoyed warm, but can also be served at room temperature.