Golden Meat-Filled Coins
appetizers, chinese, pancakes
2 1/4 cup flour
1/2 cup boiling water
1/3 cup cold water
1 filling:
1/2 cup ground chicken
3 tablespoon green onion -- chopped
1 tablespoon ginger root -- minced
1/4 cup chicken broth
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoon sesame oil
1/2 teaspoon sugar
1/4 teaspoon white pepper
4 tablespoon oil -- for frying
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
Yield: 18 servings