Recipe - Fried Beef Pastries (Chiao-Tzu)

PASTRY
1 One half cup (6oz) plain (allpurpose)
flour
One half teaspoon Salt
One half cup (46 fl oz) cold water (up
to 1/4)
Deep frying oil
Sesame oil (optional)

FILLING
125 g (4oz) lean beef, finely
minced
45 g (1 One half oz) fat port, steamed
and chopped
45 g (1 One half oz) canned bamboo
shoots, finely chopped
3 Green onions, finely
chopping
1 One fourth Cm (One half in) piece fresh root
ginger, grated
2 teaspoon Thin soy sauce
2 teaspoon Dry sherry
One half teaspoon Salt
One fourth teaspoon Black pepper
1 One half tablespoon Vegetable oil

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 6.5 cm(2
One half 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 12
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@technet.sg on Dec 7,
1994.