Ming Tsai

Recipes

Directions

1. Pre-heat oven to 350 degrees (325 with convection fan)
2. In a wok or sauté pan coated lightly with Curry-Ginger Oil, sauté onions until soft and translucent, about 2-3 minutes.
3. Add the beef, season with kosher salt and freshly ground black pepper and check for seasoning. Cook until browned, about 4-5 minutes. Add corn starch mixed in water to coagulate beef mixture. Set aside and let it cool. Transfer to a mixing bowl and fold in cilantro.
4. Lay out dough and roll until 1/8 inch thick, preferably into a rectangular shape. Brush a thin layer of the Curry-Ginger Oil on the dough and layer a thin topping of the meat filling. Roll like a pinwheel. Slice into 1/2 inch disks and lay on a sheet tray lined with parchment paper, or a non-stick sheet tray.
5. Bake until golden brown, about 8-10 minutes. Serve hot, garnished with cilantro sprigs.