Golden chicken coins

Method

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.

Comments                        add a comment

Be the first to add a comment...

Ingredients

For the dough

1kg plain flour
100ml boiling water
50ml cold water
6 tbsp vegetable oil, for shallow frying

For the filling

250g chicken breasts, finely chopped
6 Spring onions, chopped
2.5 cm fresh ginger root, grated
50ml chicken stock, concentrated
20ml dark Soy sauce
10ml Sesame oil
5ml rice wine
0.5 tsp Sugar
1 pinch white pepper

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Competitions: great prizes up for grabs
Afternoon tea, curry cookery courses and more!
Real Italian food for real food lovers