Ming Tsai

Recipes

Directions

In a saute pan over medium heat coated lightly with oil, add garlic and shallots and saute until soft, season, about 4 minutes. Add shiitakes and saute until soft, about 5 minutes. Add naturally brewed soy sauce and check for flavor. Let cool. Stir in scallions, rice, cilantro and thyme. Check for flavor. Make bings: Divide dough and roll out into rounds, about 1/8-inch thick and 6 inches wide, with the edges about 1/16-inch thick. Place about 1/2 cup of filling into center of each round. Bring up sides of dough around filling 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 more hockey-puck shaped. Heat a large nonstick saute pan (with a lid) over medium heat and add oil to coat the pan. Add bings, sealed side down, and cook until bottoms are crisp and golden. Flip to sear other side. Add about 1/3 cup water to pan, cover immediately and steam bings for about 6 minutes. Remove cover and allow bings to re-crisp on both sides. Serve with Three Chile Dipping Sauce.

*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.

Three Chile Dipping Sauce
Makes 2 cups
2 red or green jalapeños, stemmed, minced with seeds
3 serrano chiles, stemmed, minced with seeds
4 Thai bird chiles (dried are fine if you can't find fresh)
1/2 bunch scallions, 1⁄4-inch chopped
1/2 cup rice vinegar
1 1/2 cups soy sauce

In a bowl, combine all ingredients. Store in the fridge for up to two weeks. Mix well before using as the chiles will settle.