Recipe - Char Siu Gin Doi (Sweet Pork-Filled Doughnuts) - 3rd Princes

Three fourths cup Brown sugar
1 One fourth cup Hot water
1 teaspoon Whiskey
1 pound No mei fun; (Chinese
glutinous rice flour)
One half cup Minced char sui; (Chinese
sweet roasted pork)
One fourth cup Minced dried shrimp
One fourth cup Minced green onion
One fourth cup Minced Chinese parsley;
(cilantro)
1 tablespoon Oyster sauce; (Chinese
oysterflavored sauce)
1 qt Salad oil for frying

Notes: From Hawaiian Electric Kitchen.

Combine brown sugar, hot water, and whiskey; stir until sugar is dissolved.
Cool. Put no mei fun into a large bowl; gradually stir in liquid until
dough is easy to handle. In a bowl, combine char sui, shrimp, green onion,
parsley, and oyster sauce; mix well. Pinch dough into 1inch balls. Flatten
each piece with your fingers. Place a heaping tablespoon of filling in
center of each piece. Mold dough around filling, sealing edges to form a
ball. In a wok or skillet, heat oil to 400° F. Fry about 5 doughnuts at a
time; turning frequently until doughnuts begin to turn brown. While frying,
roll and press doughnuts against the sides of the wok with ladle so they
expand and float. Drain well. Makes about 24 doughnuts.

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998