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Print this Recipe    Chiao Tzu

Fried Beef Pastries (Chinese Chiao-Tzu)
Makes 24

1 1/2 cups (6oz) plain (all-purpose) flour
1/2 teaspoon salt
1/2 - 1/4 cup (4-6 fl oz) cold water
deep frying oil
sesame oil (optional)

125g (4oz) lean beef, finely minced
45g (1 1/2 oz) fat port, steamed and chopped
45g (1 1/2 oz) canned bamboo shoots, finely chopped
3 green onions, finely chopping
1.25cm (1/2 in) piece fresh root ginger, grated
2 teaspoons thin soy sauce
2 teaspoons dry sherry
1/2 teaspoon salt
1/4 teaspoons black pepper
1 1/2 tablespoons vegetable oil

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 1/2 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.


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