Ming Tsai Meets West With Bings
I have loved watching the Olympics. I think my husband is starting to get a little annoyed with me because every night the only thing I want to watch is the Olympics. He is over it. I want more.
The Olympics have really gotten me in the mood for some Chinese food. I would like to try and come up with a little tasting menu for home. Ming Tsai shared a great recipe that would be great to chow on while cheering on the USA.
Bings are a type of flatbread, similar to a pancake, crepe or tortilla. Ming Tsai gave it a little twist with his East Meets West flare. He takes the basic recipe, stuffs it and cooks it up in some oil. It is a sort of potsticker/pancake/slider. The great thing about bings is it looks like you could play around quite a bit with what you want in it. You could even have a filling and make it more like a burrito.
Traditional gingered pork and scallions bing
Ming Tsai
Serves 4-6
INGREDIENTS
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
DIRECTIONS
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 chopsticks.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.
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