| 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
A Message from our Provider:
“Exercise daily — walk with the Lord.”