Deep fried pork turnovers (hom suey gok)

1 Servings

Ingredients

Quantity Ingredient
**** NO E ***** Karen Adler FNGP13B. Yield: 2 1/2 doz. 1 Recipe of Salty glutinous rice dough*
½ cup Sesame seeds
4 cups Oil
½ cup Dried shrimp
¼ cup Salted turnip; finely minced
1 cup Fresh pork; finely minced
6 smalls Dried Chinese mushrooms; 6-7
10 Water chestnuts; mince fine Water chestnuts
1 Green onion stalk; minced
1 teaspoon Sugar
1 teaspoon Salt
1 teaspoon Light soy sauce

Directions

FILLING

OR

*Recipe is included in this collection. TO MAKE FILLING: Soak mushrooms and dried shrimp in separate containers for 1 hour or until soft. Discard stems of mushrooms and finely dice caps. Finely dice soaked shrimp. Stir fry together for 2 minutes: dried shrimp, salted turnip and mushrooms in 1 tbsp. oil with ½ tsp. each of salt and sugar. Set aside. Add 1 tbsp. oil and stir fry pork until done, adding 1 tsp. light soy sauce, ½ tsp. salt and ½ tsp. sugar. Set aside. Now mix all ingredients together in a bowl and cool before wrapping.

WRAPPING: Pinch off a small piece of dough, the size of a walnut and roll in your palms until it becomes a ball. Flatten slightly and roll out to a 3 inch round disc about ⅛ inch thick. (During rolling, if the dough becomes sticky, flour lightly with potato flour.) Place 1 tsp. filling in center. Bring opposite sides together and pinch to form a semi circle. F or a fancier appearance, pleat or flute edge by pressing it with your thumb nail. Press sesame seeds on both sides. DEEP FRYING: Heat oil on medium-high heat. Deep fry turnovers for 3-4 minutes or until they float. They will brown slightly due to the small amount of potato flour added to the dough. Drain on paper towels and serve hot.

Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.

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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