Mini stuffed potato cakes (see jai bang)

1 Servings

Ingredients

Quantity Ingredient
**** NO E ***** Karen Adler FNGP13B. Yield: 24 mini cakes
Chinese parsley (cilentro)
2 cups Potatoes; cooked & mashed (about 1-1 1/4 lb)
1 teaspoon Salt
½ teaspoon Sugar
⅛ teaspoon White pepper
¼ teaspoon 5-spice powder
½ cup Barbecued pork/ham; minced
⅓ cup Water chestnuts; minced
3 tablespoons Green onions; minced
2 teaspoons Oil
¼ teaspoon Salt
1 teaspoon Sugar
⅛ teaspoon White pepper
¼ teaspoon Five spice powder
½ teaspoon Sherry
½ teaspoon Light soy sauce

Directions

POTATO PASTRY

FILLING

TO MAKE PASTRY: Steam sliced potatoes for ½ hour or until soft.

Transfer to mixing bowl, mash and mix with rest of the seasonings. TO MAKE FILLING: Heat 2 tsp. oil in wok or skillet, stir fry pork, water chestnuts and green onions for 1 minute and add rest of ingredients. Mix well and cool for at least 2 hours in the refrigerator. WRAPPING: Scoop about 1 tbsp. potato pastry, roll into a ball and flatten in your palms to a 2 inch round. Put a tsp. of filling in the middle, bring opposite sides together, pinch to seal and lightly flatten to size of a half dollar. Press a Chinese parsley leaf on both sides for decoration. Repeat procedure for rest of filling. COOKING: Over m edium high heat, brown Mini Potato Cakes on each side with a little oil. Serve with a mixture of light soy sauce, sesame oil and vinegar, or Chinese mustard dip. DO-AHEAD NOTES: Cook ahead and reheat in skillet with a little oil. Brown o n both sides. COMMENTS: This is an offspring of the Crispy Taro Turnovers. 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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