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Beef Patty Beef Patty

Ingredients:(for 15 Patties)

      Filling       Dough
  • Ground beef 350g
  • Ground pork 100g
  • Sesame oil 1/2 spoon
  • Vegetable oil 2 teaspoons
  • Water 200ml
  • Chopped green onion 75g
  • Grinded ginger 10g
  • Soy sauce 2 teaspoons *
  • salt 3/4 teaspoon *
  • Optional:
    • Chinese Cabbage 200g
    • salt 1/2 teaspoon
  • Instant blending flour 350g
  • Salt 1/4 teaspoon
  • Sugar 1 teaspoon
  • Hot water 150ml
  • Cold water 60~70ml

  Measurement Convert  


     * According to your preference

  Prepare the Filling
  • Chop the Chinese cabbage fine and put them into a big bowl, blend with salt, set aside for 15 minutes.
  • Squeeze chopped cabbage to dry.
  • Blend all filling ingredients and vegetable together. Until it's sticky.

Prepare the Hot-Water Dough
  • Mix flour, sugar and salt together in a big bowl. Pour the boiling water into it and blend it well. At the same moment, add the cold water into the dough and knead it until it becomes smooth and soft.
  • Shape the dough into a cylinder and wrap it by cling-wrap loosely. Sit it aside for 40~50 minutes.

Wrap the Patty
  • Divide the dough into 15 shares.
  • Roll the dough into a thin round shape.
  • Put 1/15 of the prepared filling on the centre of the pastry. Then wrap it up. Like fold the edge altogether and twist the tip softly. (Keep it as ball-shape, don't try to flat it until you fry it.)
  • Repeat (b)(c) to make all the patties
                                   

Fry it
  • Pour a little oil into the medium-low-heated fry pan. Put the wrapped patty in. The "twisted side" should be facedown. Then flat the patty on the pan by the turner (about 1/2~3/4 inch thick). Fry both sides until they become golden brown and ready for serving.



  Tips
  • Make the dough softer will have the better patties.
  • Vegetable oil and Chinese cabbage can make the beef taste more tender and juicy.
  • Only turn the patty once while you fry it. Because it's very easy to get broken from the side. And keep the heat lower. Otherwise, you'll have the burned-outside-raw-inside patties.
  • The juice will come out after you fry the patty (because the water you added in the filling and the juice from the Chinese cabbage after heated.) Better be careful when you eat it. Don't get burned by the hot juice bursts out from the patty.



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