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½ cup dried Chinese red beans
1 cup unbleached all purpose flour
½ cup pastry flour
1 pound ground lamb
1 Tablespoon minced fresh ginger
2 cloves garlic, peeled and minced
3 scallions, minced
½ cup minced celery and cilantro
2 Tablespoons and 2 teaspoons vegetable oil
2 teaspoons coarse salt
3 black mushrooms, soaked, stems discarded, then minced
1 Tablespoon cornstarch
2 Tablespoons flour
1. Mix both flours with two tablespoons boiling water
and knead until smooth, then cover and rest dough
for half an hour.
2. Mix lamb with the minced ginger, garlic, scallions,
celery, and cilantro, then add tablespoons of vegetable
oil, the salt, minced mushrooms, and cornstarch.
Then add two tablespoons boiling water and stir well,
and set this filling aside to rest for fifteen minutes.
3. Roll the dough into a rope forty inches long and
cut it into one-inch pieces. Roll each piece until thin,
about two and a half inches in diameter and dust each
one with a little flour before stacking them.
4. Next, fill each round with a tablespoon of the filling,
wet the edges very lightly, and pleat them shut, putting
them on a cookie sheet but not touching each other.
(These can be frozen until firm for later use, then put
in a six ml plastic bag, sealed and frozen) or boiled
immediately until they rise to the surface. Remove
them with a slotted spoon and tossed with the rest of
the oil and served.