Makes four dozen
(Traditionally made with pork, this recipe is just as good with poultry)
 | Carol Walker | |
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Dough
560 gm flour, 280 ml warm water
Filling
1/2 kilo ground chicken or turkey
285 gm frozen spinach
1 tbsp (15 ml) soy sauce
1 tsp (5 ml) rice vinegar
1 tbsp sesame oil
1-1/4 tsp salt
3 tbsp green onion, minced
3 tbsp fresh ginger, minced
3 tbsp cilantro, minced
Oil for frying
Soy sauce, vinegar, sesame oil and/or chili oil for dipping
Mix dough ingredients and knead for 10 to 15 minutes, then let it sit for about 20 minutes while you mix filling ingredients together. To assemble, divide dough into 4 parts and roll each part to about 30 cm long, cutting each roll into 12 pieces. Roll out each piece into a circle 7-8 cm in diameter and drop about 1 tsp filling into the middle. Fold over and pinch shut. Pan fry over medium heat until the bottoms are beginning to brown, add one cup water and cover. Cook until most of the liquid is absorbed and the bottoms are golden brown. Serve with soy sauce, chili oil or a mixture of soy, sesame oil and vinegar. |
