Ming Tsai

Recipes

Directions

In a bowl, combine shallots, beef, cheese, and bacon and season with salt and pepper. Cook a small amount to check flavor. To make the bings: divide the dough into 4 equal pieces and shape each into a rough ball. Flour a work surface, and roll the dough into 1/8-inch-thick, 6-inch-wide rounds. Place about 1/2 cup of filling in center of dough, bring up the sides, and twist ends into a spiral to seal. Cut off extra dough, making sure that bings stay sealed. Slightly flatten the bings to make them hockey-puck shaped. Meanwhile, heat a large nonstick sauté pan (with a lid) 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. Flip to sear other side. Add about 1/3 cup water and cover immediately. Allow bings to steam for about 4-6 minutes. Remove cover and allow to recrisp. Serve garnished with lettuce leaves, slices of tomato and pickles.

*Hot Water Dough
2 cups (16 ounces) all purpose flour
8 ounces hot water

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.