learned 2 classic taiwanese dishes by using one large lump of dough: green onion pancake & chive vermicelli dumpling/box.
the trick to making the dough, i was told, is to use hot water (warning: to prevent burning yourself, you’ll need to knead the dough in a kitchen aid mixer or with a spoon, and not with your hands!). start off the flour + not water mixture with a 3 to 1 ratio. and then continue kneading in a TBS of flour until the dough stops sticking and has some resistance when squeezed.
green onion pancake: i’m surprised at how easy this is.
- roll a 2 in. ball of dough with 1 TBS chopped green onions. to get a layered look, fold and roll the dough a few more times. and then pan fry.
chive vermicelli dumpling (jiu tsai he zi, “chive box” is what it’s called in chinese): it’s actually a giant dumpling! which explains why it’s called a “box.”
the filling for the “box”:
- 1 cup cooked chopped vermicelli (clear rice noodle)
- 2 cups chopped chives
- 3 eggs scrambled
- salt and white pepper to taste
- 2 TBS tiny dried shrimp *optional
mix all the ingredients together and cook in pan for 5 min.
roll out dough into 4 in circle, fill with chive-vermicelli filling, fold in half, and press edge together all around.
pan fry each side for 3-4 minutes.
the other advantage to using hot water for the dough is that the dough doesn’t take as long to fry.