East meets West in this Franken-food. Put in the oven to harden the outside and get even more weird looks.
- beef mince
- red onion
- olive oil
- 1 egg
- balsamic vinegar
- salt, pepper
- your favourite powder spice
- fresh parsley chopped
- 500 gr flour (half soft, half hard)
- 300 ml water
- bit of butter
Side and top filling
- sliced tomato
- sliced red onion
This is the yang to the ying that is the Scottish fried burger.
Basically it is a frankenstein dish, which is half burger and half pao zi. Let your imagination run free and make sure any nearby Chinese person is sitting before sharing the recipe.
Make a bread dough. It is important to roll out thin circles so that the ratio of filling to dough is good.
Combine all mince ingredients in a bowl after food processing the onion, garlic and parsley.
Use your kung fu to surround some of the filling with the dough. Layer on top a slice of tomato and onion, add cheese and add ketchup and mustard to ensure each bite will contain some. Close in a beautiful pattern, and make it more flat than normal.
Put a wet clean kitchen towel on the bottom of a steamer. Put the filled dough balls on the towel, avoid touching them.
Steam with closed lid for 15-20 min (until the dough bounces back from pressure).
Serve with a mix of vinegar, chopped onion, chopped cornichon and more ketchup.