Yield: 18 Servings
Measure | Ingredient |
---|---|
2¼ cup | Flour |
½ cup | Boiling water |
⅓ cup | Cold water |
½ cup | Ground chicken |
3 tablespoons | Green onion -- chopped |
1 tablespoon | Ginger root -- minced |
¼ cup | Chicken broth |
1 tablespoon | Soy sauce |
1 tablespoon | Oyster sauce |
2 teaspoons | Sesame oil |
½ teaspoon | Sugar |
¼ teaspoon | White pepper |
4 tablespoons | Oil -- for frying |
FILLING
Place flour in a bowl. Add boiling water; stirring with chopsticks or a fork. Gradually stir in cold water, mixing until dough holds together. On a lightly floured board, knead dough until smooth and satiny, about 5 minutes. Cover and let rest for 30 minutes. Combine filling ingredients in a bowl; mix well. On a lightly floured board, roll dough into a cylinder, then cut into 18 portions. To make each coin, roll a portion of dough into a 3½" circle about ½" thick; keep remaining dough covered to prevent drying. Place a rounded tbsp of filling in center of dough.
Gather edges of dough around filling; pinch to seal. Roll filled dough into a ball; flatten with the palm of your hand until ½" thick. Place a wide frying pan over medium heat until hot. Add 2 tbsp oil, swirling to coat sides. Add coins, half at a time, and cook until golden brown on both sides, 3 to 4 minutes on each side.
Recipe By : Culinary Journey Through China From: Meg Antczak Date: 11-29-95
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Nov 22, 98