Fried beef pastries (chiao-tzu)

24 Servings

Ingredients

Quantity Ingredient
1½ cup (6oz) plain (all-purpose) flour
½ teaspoon Salt
½ cup (4-6 fl oz) cold water (up to 1/4)
Deep frying oil
Sesame oil (optional)
125 grams (4oz) lean beef, finely minced
45 grams (1 1/2 oz) fat port, steamed and chopped
45 grams (1 1/2 oz) canned bamboo shoots, finely chopped
3 Green onions, finely chopping
1¼ Cm (1/2 in) piece fresh root ginger, grated
2 teaspoons Thin soy sauce
2 teaspoons Dry sherry
½ teaspoon Salt
¼ teaspoon Black pepper
1½ tablespoon Vegetable oil

Directions

PASTRY

FILLING

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 6½ cm(2½ 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 <florabay@...> on Dec 7, 1994.

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