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Ingredients
1 pound Blue Ginger Cracker Dough (recipe below)
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
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For Blue Cracker Dough
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 teaspoon black peppercorns
1/2 ounce (2 packages) active dry yeast
6 1/2 cups bread flour
1 cup extra-virgin olive oil
2 tablespoons minced garlic
2 tablespoons kosher salt |
Method
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.
Blue Cracker Dough
Using a mortar and pestle or a spice grinder, grind the cumin, coriander, fennel, and peppercorns and combine them in a medium bowl. Set aside. In a 5-quart mixer bowl, or very large bowl if working by hand, combine in this order the yeast, 2 1/2 cups cold water, the flour, oil, garlic, and salt. Using a dough hook, mix at low speed until the flour’s gluten is fully developed and the dough is smooth and doesn’t tear easily when stretched, about 15 minutes. Remove the dough from the machine and knead in the spices. If working by hand, combine the yeast, flour, oil, and salt and mound the mixture on a work surface. With your fingers, make a well in the mixture. Add 2 1/2 cups cold water to the well and, working with a pastry scraper or large fork, gradually incorporate the flour into the water, as if you were making fresh pasta. Work the dough into a rough ball and then knead in the garlic and the spice mixture. Continue to knead until the dough becomes smooth, 10 to 12 minutes. Cover the dough with plastic wrap. If using immediately, allow the dough to rise in a warm place until doubled in bulk, about 1 hour. Otherwise, refrigerate or freeze until ready to use.
Makes about 4 pounds of dough; Lasts about 1 week, tightly wrapped and refrigerated, 3 to 4 weeks frozen
Serves 4
Chef's Quote
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.
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