A Sichuan Take on Christmas
These little hot cookies will disappear quickly and go with many kinds of meals, especially at Christmas, Thanksgiving or New Year events.
They could be served with the dessert or actually at any time, and are especially good with Champagne or other sparkling wines.
They are not much trouble to make, especially if you use frozen Gyoza ( Pot Sticker or Jiaozi wrappers) pastries and prepared Mincemeat.
The recipe is adapted from one Fuchsia Dunlop developed as a homesick student one Christmas in Chengdu, China.
Because Mincemeat is a novel ingredient in Chinese cooking, these little mincemeat pies become an addition to the Fusion repertory. Similar concepts include Strawberry Potstickers and Banana Chocolate Spring Rolls.
Chinese – Fusion
1 jar Mincemeat, such as Crosse & Blackwell’s
1 package of Potsticker or Gyoza Wrappers, about 40 pieces
Put a pastry wrapper in one hand, place a teaspoon of Mincemeat Mix in the center and wrap the opposite sides of the circle together and pleat it to make a standard Chinese-style Jaiozi or dumpling.
When all the wrappers are filled, preheat the oven to 375 degrees Fahrenheit.
Beat the egg and glaze the finished dumplings with the egg glaze using a pastry brush.
Price each dumpling once with a fork.
Arrange the dumplings on a buttered or non sick baking sheet, leaving a little space between them. Bake in the oven for about 15 minutes until golden brown.
If these are served while still warm, they seem to go especially well with Champagne or other sparkling Wines.