Golden meat-filled coins
18 Servings
Ingredients
| Quantity | 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 |
Directions
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