- Serves: makes 16 coins
- Cook Time: 5 minutes
- Prep Time: 45 minutes plus 30 mins resting
- Effort: easy
For the dough
- 1 kg plain flour
- 100 ml boiling water
- 50 ml cold water
- 6 tbsp vegetable oil, for shallow frying
For the filling
- 250 g chicken breasts
- 6 spring onions, chopped
- 2.5 cm ginger, grated
- 50 ml chicken stock, concentrated
- 20 ml dark soy sauce
- 10 ml sesame oil
- 5 ml rice wine
- 0.5 tsp sugar
- 1 pinches freshly ground white pepper
1. To make the dough, place the flour in a large bowl and whisk in the boiling water. Gradually stir in the cold water, mixing as you go, until the dough comes together.
2. Turn out onto a lightly floured board, knead until smooth, cover and place in the fridge to rest for 30 minutes.
3. For the filling, combine all the ingredients in a bowl and mix well.
4. On a lightly floured board, roll the dough out into a cylinder, and slice down into 16 even-sized discs.
5. To make each coin, roll a portion of dough into a circle about 2mm thick and 5cm in diameter. Keep the remaining dough covered to prevent drying.
6. Place a rounded tablespoon of the filling in the centre of each circle and gather the edges of the dough around the filling. Roll each filled dough circle into a ball, and then flatten slightly with the palm of your hand to make flat 'coin' shapes.
7. Heat the oil in a frying pan oil and cook the 'coins' for three to four minutes on each side, or until golden brown. Serve straight away.
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