Crispy taro turnovers (wu gok)

1 Servings

Ingredients

Quantity Ingredient
**** NO E ***** Karen Adler FNGP13B. Yield: 24-26 turnovers
4 cups Taro; cooked and mashed (about 2 lbs raw)
2 teaspoons Salt
1 teaspoon Sugar
¼ teaspoon White pepper
¼ teaspoon 5-spice powder
7 tablespoons Potato flour; -=OR=- Potato flour
½ pounds Pork; finely minced
½ teaspoon 5-spice powder
1 teaspoon Sherry
1 teaspoon Dark soy sauce
1 teaspoon Cornstarch
½ teaspoon Sesame oil
½ cup Bamboo shoots; finely minced
1 Green onion stalk; chopped
2 teaspoons Oil
¾ teaspoon Salt
1¼ teaspoon Sugar
⅛ teaspoon White pepper
1 teaspoon Cornstarch
2 teaspoons Chicken broth or water
2 teaspoons Sherry
1 cup All purpose flour

Directions

TARO PASTRY

FILLING

MEAT MARINADE

INGREDIENTS

SAUCE MIXTURE

FLOUR FOR DREDGING

TO MAKE PASTRY: Peel, then slice taro into thin slices. Steam taro for 30-40 minutes until soft. Finely mash and add seasonings. Mix in potato flour last. The mixture should be just stiff enough to handle, but be careful not to over work it or it will be too mushy. TO MAKE FILLING: Marinate minced pork with meat marinade for 15 minutes. Mix sauce. Stir fry pork with bamboo shoots and green onions in 2 tsp. oil. Add all other seasonings then pour in the sauce mixture.

Stir until it thickens. Mix well and chill for 2 hours in refrigerator. WRAPPING: take about 2 tbsp. of the taro mixture, roll into a ball and flatten out to a 3 inch circle. Place 1 tbsp.

filling in center and bring the opposite sides to seal. Continue making the turnovers until all of the pastry and filling is used up.

Place turnovers on platter with seam side up. DEEP FRYING: Heat 4 cups oil in wok over medium high heat . Dredge turnovers in flour (all purpose) and deep fry in hot oil until golden on both sides. Serve hot. DO AHEAD NOTES: Cooked turnovers can be frozen. To reheat, thaw out to room temperature then deep fry again until crispy and golden brown. YUM! COMMENTS: Taro is the tuberous root of a tropical plant bearing flowers on a fleshy spike surrounded by a hood-like leaf. The texture of taro is similar to a potato in that they are both starchy. However, taro is =============== Reply 68 of Note 1 ===============Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM CHINESE 7 99 To: BGMB90B ELAINE RADIS Date: 01/10 From: BGMB90B ELAINE RADIS Time: 9:13 AM MM: SHRIMP TOAST (HA TOE SEE)

Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein" <steven.h.bergstein@...>

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