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Name: Golden Meat-Filled Coins
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 18
Cuisine: Chinese
Ingredients: 4 tb Oil -- for frying; 2 1/4 c Flour; 1/2 c Boiling water; 1/3 c Cold water; 1/2 c Ground chicken; 3 tb Green onion -- chopped; 1 tb Ginger root -- minced; 1/4 c Chicken broth; 1 tb Soy sauce; 1 tb Oyster sauce; 2 ts Sesame oil; 1/2 ts Sugar; 1/4 ts White pepper

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INGREDIENTS

4 tb Oil -- for frying
2 1/4 c Flour
1/2 c Boiling water
1/3 c Cold water
FILLING
1/2 c Ground chicken
3 tb Green onion -- chopped
1 tb Ginger root -- minced
1/4 c Chicken broth
1 tb Soy sauce
1 tb Oyster sauce
2 ts Sesame oil
1/2 ts Sugar
1/4 ts White pepper

Servings

INSTRUCTIONS

Place flour in a bowl. Add boiling water; stirring with chopsticks or a fork. Gradually stir in cold water, mixing until dough holds together. On a lightly floured board, knead dough until smooth and satiny, about 5 minutes. Cover and let rest for 30 minutes. Combine filling ingredients in a bowl; mix well. On a lightly floured board, roll dough into a cylinder, then cut into 18 portions. To make each coin, roll a portion of dough into a 3 1/2" circle about 1/2" thick; keep remaining dough covered to prevent drying. Place a rounded tbsp of filling in center of dough. Gather edges of dough around filling; pinch to seal. Roll filled dough into a ball; flatten with the palm of your hand until 1/2" thick. Place a wide frying pan over medium heat until hot. Add 2 tbsp oil, swirling to coat sides. Add coins, half at a time, and cook until golden brown on both sides, 3 to 4 minutes on each side. Recipe By : Culinary Journey Through China From: Meg Antczak Date: 11-29-95 Posted to MM-Recipes Digest by "Rfm" on Nov 22, 98

NOTES

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Golden Meat-Filled Coins

4 tb Oil -- for frying
2 1/4 c Flour
1/2 c Boiling water
1/3 c Cold water
 FILLING
1/2 c Ground chicken
3 tb Green onion -- chopped
1 tb Ginger root -- minced
1/4 c Chicken broth
1 tb Soy sauce
1 tb Oyster sauce
2 ts Sesame oil
1/2 ts Sugar
1/4 ts White pepper

Place flour in a bowl.  Add boiling water; stirring with chopsticks or a  fork.  Gradually stir in cold water, mixing until dough holds together. On  a lightly floured board, knead dough until smooth and satiny, about 5  minutes.  Cover and let rest for 30 minutes.  Combine filling ingredients  in a bowl; mix well.  On a lightly floured board, roll dough into a  cylinder, then cut into 18 portions.  To make each coin, roll a portion of  dough into a 3 1/2" circle about 1/2" thick; keep remaining dough covered  to prevent drying.  Place a rounded tbsp of filling in center of dough.  Gather edges of dough around filling; pinch to seal. Roll filled dough into  a ball; flatten with the palm of your hand until 1/2" thick. Place a wide  frying pan over medium heat until hot. Add 2 tbsp oil, swirling to coat  sides.  Add coins, half at a time, and cook until golden brown on both  sides, 3 to 4 minutes on each side.    Recipe By     : Culinary Journey Through China From: Meg Antczak Date:  11-29-95    Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Nov 22, 98

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Nutrition

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Serving Size: 1 Serving (35g)
Recipe Makes: 18 Servings

Calories: 84
Calories from Fat: 11 (13%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.4g
Cholesterol 5.4mg		2 %
Sodium 58.4mg		2 %
Potassium 54.6mg		1 %
Total Carbohydrate 14.8g		4 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 14.3g
Protein 3.1g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 84

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