2 1/4 cups all-purpose flour
1/2 cup boiling water
1/3 cup cold water
4 tablespoon cooking oil

Filling
• 1/2 pound lean ground chicken, beef or pork
• 3 tablespoons chopped green onions
• 1 tablespoon minced ginger
• 1/4 cup chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon oyster flavored sauce
• 2 teaspoons sesame oil
• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper

1. Place flour in a bowl. Add boiling water, stirring with chopsticks or a fork. Gradually stir in cold water, mixing until dough holds together. On a lightly floured board, knead dough until smooth and satiny, about 5 minutes. Cover and let rest for about 30 minutes.
2. Combine filling ingredients in a bowl; mix well.
3. On a lightly floured board, roll dough into a cylinder, then cut into 18 portions. To make each coin, roll a portion of dough into a 3 1/2 inch circle about 1/2 inch thick; keep remaining dough covered to prevent drying.
4. Place a rounded tablespoon of filling in center of dough. Gather edges of dough around filling; pinch to seal. Roll filled dough into a ball; flatten with the palm of your hand until 1/2 inch thick.
5. Place a wide frying pan over medium heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add coins, half at a time, and cook until golden brown on both sides, 3 to 4 minutes on each side.

   Makes 18