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Peel the ginger and grate it on a fine rasp or microplane. Grind the Szechuan peppercorns to a fine powder in a spice grinder.
If making the optional dipping sauce, do so now by stirring together the 2 tablespoons of Chinese black vinegar, 2 tablespoons of soy sauce and 2 teaspoons of sesame oil.
Add the flour to the food processor. Measure 1 cup of boiling water, and with the processor running, add the boiling water. Process until a dough ball forms (about 30 to 45 seconds)
Lightly dust a work surface with flour and dump the dough onto it, kneading it for 3 minutes. Form a dough ball, wrap it in plastic wrap, and set it aside to rest for 30 minutes at room temperature.
Add the processed veggies and 1 teaspoon of sesame oil to the ground beef mixture and mix it well with a spatula.
Unwrap the rested dough, and cut it into quarters. Cover 3 of the pieces with plastic wrap and set aside.
Take one piece of dough and roll it into a log about 8 inches long. Cut the log in half, then cut each piece in half, and then in half again to get 8 even pieces. Roll each piece out into a 3-to 34-inch disc.
Add about 1 tablespoon of the meat filling to each disc, just off-center. Fold the disc into a half-moon, press edges to close, and seal with any method you like.
Serve with optional dipping sauce or another dipping sauce of your choice.