Ground Beef and Vegetable Pancakes

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::Ground Beef and Vegetable Pancakes

Skin:
*2.5 c. flour
*0.75 c. hot water
*1 egg or 0.25 c. cold water
Filling:
*0.75 lb. ground beef
*0.5 T. sugar
*2 T. sesame oil
*2 T. water
*1 T. cooking wine
*0.75 t. salt
*0.5 t. pepper
Dipping sauce:
*4 T. soy sauce
*1.5 T. vinegar
*0.5 T. each: sesame oil, hot
bean paste
*0.25 lb. green onions oil

Method:

1. Skin: In a bowl, add boiling water to flour and mix. Add cold water (or egg) and knead into a smooth dough; set aside and let stand for 20 minutes. 2. Filling: Mix beef and flour, hot water and cold water; add green onions and mix well. Divide the filling into 10 portions. 3. Roll the dough into a long roll and cut it into 10 pieces. Flatten each piece with the palm of the hand. Use a rolling pin to roll each piece of dough into a 4-inch round piece. Place a portion of the filling in center of the dough; gather the edges of the dough together and pinch to seal. Roll the meat-filled dough into a ball and flatten it. Follow the same procedure for the remaining pieces of dough. 4. Heat the pan then add 3 T. oil; fry the pies over low heat for 15 minutes or until both sides are golden brown. Remove and sprinkle with dipping sauce; serve.

Total time:

50m

Cooking technique:

roasting

Cuisine:

Sichuan

Food menu:

appetizer

Cholesterol:

12mg

Carbohydrates:

45g