Traditional Gingered Pork And Scallions Bing Ming Tsai

Water dough

2 cups (16 ounces) all-purpose flour
8 ounces hot water
Traditional gingered pork and scallions bing

1 pound naturally fed ground pork
1 tablespoon minced ginger
1 tablespoon minced garlic
2 tablespoons naturally brewed soy sauce
1 bunch scallions, thinly sliced
1 recipe bing dough
Iceberg lettuce leaves
1 large tomato, sliced
Pickles for serving
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking

Hot water dough

In a stand mixer fitted with dough hook, gradually add water to flour. Once
dough forms a ball and all the dry ingredients are incorporated, remove from
mixer. Dough should not be sticky, if it is, add more flour, tablespoon by
tablespoon. Very lightly flour a flat surface and bring dough together into
a disk. Wrap tightly with plastic wrap and chill in fridge for up to 48
hours. Alternately, you can make dough in a bowl and bring together with

Traditional gingered pork and scallions bing

In a large bowl, combine pork, ginger, garlic, soy sauce and scallions.
Season with salt and pepper and cook a small amount of filling to check
flavor. To make the bings, divide the dough into 8 equal pieces and shape
each into a rough ball.

Flour a work surface, and roll the dough into 1/8-inch rounds. (Tip: Roll
the outer edges of each round to about 1/16-inch thick.) Form about 1/3 cup
of pork mixture into the shape of a hockey puck and place in center of
dough. (Dough round should be about 2 inches larger than pork filling.)
Bring up the sides of the dough around filling and twist ends into a spiral
to seal. Cut off as much as extra dough as possible while still keeping
sealed. Slightly flatten the bings.

Meanwhile, heat a large nonstick sauté pan over medium heat. Add oil and
swirl to coat the pan. Add the bings, sealed end down, and cook until
bottoms crisp and turn golden, then flip to sear other side. Add about 1/3
cup water and cover immediately. Allow bings to steam for about 6 minutes.
Remove cover and allow to recrisp on both sides.

Serve each bing with tomato slices, iceberg lettuce and pickles.

Serves 4-6