Beijing Fried Dough Knots
Beijing fried dough knots is a classic noodle-like dish from Beijing, chewy and savory, with colorful vegetables and minced meat, full of authentic local flavors.
Ingredients
17 items- All-purpose flour 200 g
- Salt 2 g
- Warm water 100 ml
- Cucumber 1
- Carrot 1
- Green bell pepper 1
- Ground pork 100 g
- Scallion 1 stalk
- Ginger 3 slices
- Garlic 3 cloves
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Oyster sauce 1 tbsp
- Sugar 1/2 tsp
- Sichuan pepper powder a pinch
- Cooking oil as needed
- Cilantro a small bunch
Nutrition
Steps （8 steps）
In a large bowl, combine flour and salt. Gradually add warm water, stirring with chopsticks to form a shaggy dough. Knead until smooth, cover with plastic wrap, and rest for 20 minutes.
Roll the dough into a 1-cm thick sheet. Cut into strips, then dice into small pieces. Toss with some dry flour to prevent sticking.
Bring water to a boil in a pot. Add the dough pieces, stirring gently. Cook over medium heat until they float, then cook 2 more minutes. Drain and rinse in cold water, then drain well.
Dice cucumber and carrot; cut green pepper into pieces; mince scallion, ginger, and garlic.
Heat 2 tbsp oil in a wok over medium heat until 50% hot. Add ground pork and stir-fry until color changes; add a splash of cooking wine if desired. Remove and set aside.
Add a little more oil to the wok, sauté scallion, ginger, and garlic until fragrant. Add carrot and green pepper, stir-fry on high heat for about 1 minute until just cooked.
Add light soy sauce, dark soy sauce, oyster sauce, sugar, and Sichuan pepper powder. Stir quickly to combine and let the sauce sizzle.
Return the dough pieces and cooked pork to the wok. Stir-fry over high heat for 2 minutes to coat evenly. Add cucumber and minced garlic, toss a few times then plate. Garnish with cilantro.
Tips
Cook the dough pieces until just done; rinsing in cold water gives a chewy texture. Use high heat for stir-frying to keep them firm and avoid sticking. Vegetables can be substituted seasonally.
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