| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Dim sum, Snacks, Chinese |
24 |
Snacks |
INGREDIENTS
| 10 |
oz |
Plain flour |
| 3 |
fl |
Cold water |
|
|
Salt and pepper |
| 4 |
fl |
Boilihg water |
| 2 |
ts |
Soy sauce |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Bicarbonate of soda |
| 1/2 |
ts |
Dry sherry |
| 1 |
ts |
Corn,flour |
| 4 |
fl |
Water |
| 2 |
tb |
Oil plus extra for sallow frying |
| 12 |
oz |
Minced beef |
| 5 |
|
Canned waterchestnuts |
|
|
Finely chopped |
| 1 |
oz |
Pickled mustard cabbage, minced or finely chopped |
INSTRUCTIONS
FILLING
to make the dough, sift the flour then divide it into two equial portions.
Mix one portion with the cold water, then knead the dough until smoth. Add
salt to the other portion and mix it with the boiling water. Combine both
mixtures and knead into a soft dough. Cover with cling film while you
prepare the fillin . For the filling, mix the soy sauce, sugar, bicarbonate
of soda, sherry, cornflour, pepper, water and 2 tablespoons oil into the
minced beef, then set aside to marinate for 30 minutes. Add the minced
water chestnuts and pickled mustard and mix well. Knead the dough into a
long roll, then cut it into 24 equal portions. Roll a piece of dough into a
round, place 2 teaspoons filling on top and fold over to seal in the
filling in a crescent shape. Heat a little oil in a large non-stick frying
pan. Add the crescents and cook for 2 minutes. Pour in a little water just
less than l/4 pint and a pinch of salt, boil and reduce the heat. Cover,
then simmer for 10 minutes. Uncover, add a little oil and cook for 3
minutes, until the liquid has dried up and the pan stickers are golden.
Cook any remaining pan stickers and serve.
Posted to MM-Recipes Digest V3 #284
Date: Wed, 16 Oct 1996 18:20:09 +0000
From: ray.watson@ukonline.co.uk
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