Eat with porridge, dipped in Chinese black vinegar.
You may freeze the boxes before you fry them. When you want to eat them, take out the freezer and fry without defrosting.
For step-by-step photos on how to make the boxes, go to this link:
add to shopping list Ingredients
3 c flour
200ml boiling water
2 bunches of Chinese chives (200g total), chopped
1-2 tbsp minced ginger
200g ground pork
50g Chinese vermicelli (optional)
2 egg yolks
2 tsp vegetable oil + 1 tsp
2 tsp salt
white pepper to taste
1 tsp sesame oil
1. Stir together flour and water (amount is for Asian flour, if you live in the US, increase amount of water by 30% or more) until it forms a soft dough
2. Let dough rest for at least half an hour, covered (this relaxes the gluten and makes it easier to roll out)
3. soak vermicelli in hot water until soft, drain and chop into short pieces
4. Combine chives, ginger, pork, vermicelli, and egg yolks in a bowl
5. Heat vegetable oil in a frying pan and cook filling materials until pork is almost done. Remove from heat and sprinkle with sesame oil
6. The dough should be ready by now. Divide dough into quarters, working with one quarter at a time, covering the rest to prevent drying.
7. Roll one quarter of the dough into a rope, and divide into five equal parts. Roll each part into a ball and roll each ball into a round about 4 inch in diameter. Place 2 tbsp of stuffing onto dough, and seal by folding it into a semicircle and pinching the sides together, then again folding the seal over itself (optional). Next, stand it up and flatten with the palm of your hand.
8. Repeat until all the dough is used up. You now have 20 "boxes"
9. Heat 1 tsp oil in a heavy frying pan until hot. Place "boxes" in pan and fry for about 2-3 minutes per side, until golden
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