Great American Cooking Expo
1200 W. Algonquin Rd.
Ying's Kitchen, Inc
PO Box 188
Gurnee, IL 60031
To purchase a copy of Ying's book:
Ying's Chinese Cookbook, Authentic but Simple
By Ying Stoller
3 cups flour
1 1/3 cups warm water
1 lb ground pork
1 teaspoon sugar
1/2 teaspoon salt
2 Tablespoons chopped green onions
1 1/2 teaspoons fine chopped ginger
1 Tablespoon oil
Put ground pork in a mixing bowl. Add sugar, salt, and stir in one direction, mixing well. Then add green onion and ginger, mix again, and finally stir in oil. Set aside.
First mix flour with warm water to make flour dough. Mix well and knead the dough for 5-10 minutes or until it becomes smooth. Cover the dough with a kitchen towel and let it rest for 2-3 hours.
Making the Meat Pie:
Roll the dough into a cylinder, and cut it into 12-14 even pieces. Take one piece, and cover the rest with a towel. Press the piece down into a round, and roll with a rolling pin into a 2-inch diameter round. The edges will be thinner than the middle. Place 1 1/2 tablespoons of the filling onto the middle of the round, lift up edges up so they join together. Pinch the edges together with fingertips to seal. Roll sealed pie gently to round it out. Lay it seam-down and gently press it down to about 1/2-inch thick.
Frying the Meat Pie
Heat frying pan over low to medium heat. Coat pan with 1 Tablespoon vegetable oil. Place pancake in pan and fry on each side for 3-5 minutes or until it is golden brown. Makes 12 to 14 pies. This is a popular food in the northeast region.
October 15 - Ying Stoller
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