| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Appetizer, Chinese | 18 | Servings |
INGREDIENTS
| 2 1/4 | c | Flour |
| 1/2 | c | Boiling water |
| 1/3 | c | Cold water |
| 1/2 | c | Ground chicken |
| 3 | tb | Green onion — chopped |
| 1 | tb | Ginger root — minced |
| 1/4 | c | Chicken broth |
| 1 | tb | Soy sauce |
| 1 | tb | Oyster sauce |
| 2 | ts | Sesame oil |
| 1/2 | ts | Sugar |
| 1/4 | ts | White pepper |
| 4 | tb | Oil — for frying |
INSTRUCTIONS
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 3 1/2" circle about 1/2" 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 1/2" 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@usa.net> on Nov 22, 98
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