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.
Serves 4
-
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
1.
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.
2. 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."
3.
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.
