Fried Beef Pastries (chiao-tzu)

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Chinese		24	Servings

INGREDIENTS

1 1/2	c	6oz plain all-purpose
		flour
1/2	t	Salt
1/2	c	4-6 fl oz cold water up
		to 1/4
		Deep frying oil
		Sesame oil, optional
125	g	4oz lean beef finely
		minced
45	g	1 1/2 oz fat port steamed
		and chopped
45	g	1 1/2 oz canned bamboo
		shoots finely chopped
3		Green onions, finely
		chopping
1 1/4		Cm, 1/2 in piece fresh root
		ginger grated
2	t	Thin soy sauce
2	t	Dry sherry
1/2	t	Salt
1/4	t	Black pepper
1 1/2	T	Vegetable oil

INSTRUCTIONS

Collection of Chinese style dumplings. These are taken from "Oriental
Snacks and Appetizers" by Jacki Passmore.  Sift the flour and salt into
a bowl and add the water slowly, working  until the dough begins to
saften. Knead for approximately 4 minutes,  then cover with a damp
cloth.  Mix beef and fat pork with the bamboo shoots, green onions and
ginger  and add the seasonings and vegetable oil. Squeeze through the
fingers  until sticky, then refrigerate for 30 minutes.  Roll out the
pastry as thin as possible and cut into rounds with a  6.5 cm(2 1/2 in)
pastry cutter. Place a spoonful of the filling in  the centre of each
and fold in halves, pinching the edges together.  Press the points of a
fork around the edges, or flute decoratively.  Heat the deep frying oil
to fairly hot, add approximately 1  tablespoon of sesame oil for extra
flavor, if required, and deep fry  the beef pastries, about 8 at a
time, until cooked through and golden  brown. Drain well and serve hot.
My Additions : Buy ready made pastry  from an oriental grocery store
instead of making own pastry. Omit the  FAT PORK. Instead of deep
frying, heat 1-2 tablespoon of oil in a  skillet. Brown the bottom of
the dumplings to golden brown. Add a cup  hot water to the skillet and
cover for a few minutes. Dumplings will  be ready when the water is
almost dried up.  Posted to rec.food.recipes by Ms Flora Bay
<[email protected]> on  Dec 7, 1994.

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