Asian Hamburger Pockets
As a kid, I used to spend many a summer visiting my grandparents, Yeh-Yeh and Nai-Nai, in Taiwan. There I discovered shiar-bing, large, round, pot sticker-like dim sum. These "hamburgers," made with seasoned ground beef and pork enclosed in savory Blue Ginger Cracker Dough, are a takeoff on that traditional treat. Because the meat is cooked in the dough, these all-in-one sandwiches are easy to make. I like to serve a side salad with these.
1 pound Blue Ginger Cracker Dough
1 pound ground beef
1 pound ground pork
1 cup scallions, white and green parts, cut 1 1/6 inch thick
1 tablespoon peeled and minced fresh ginger
2 tablespoons naturally brewed soy sauce
Kosher salt to taste
1 teaspoon coarsely ground black pepper
2 tablespoons grapeseed or canola oil
- Divide the dough into 4 equal pieces and shape each into a rough ball. Flour a work surface, and on it roll the dough into 14-inch-thick rounds.
- In a large bowl, combine the beef, pork, scallions, ginger, soy sauce, salt, and pepper and mix lightly. Divide the mixture into 4 equal parts and roll each into a ball. Place 1 ball in the center of each piece of dough, bring up the sides, and twist into a spiral to seal. Slightly flatten the dough-enclosed "burgers."
- Heat a large nonstick sauté pan over medium heat. Add the oil and swirl to coat the pan. Add the burgers, sealed end down, and cook until golden, 4 to 5 minutes. Turn and cook for another 4 or 5 minutes. Allow the burgers to rest for about 4 minutes. Halve and serve immediately.
WineGrape type: Gamay
Characteristics: Feminine, floral, cooked raspberry, rustic fruit, cleansing acids, light tannins, tobacco
Recommendations: Coudert, Fleurie Cuvée Christal Beaujolais, France