Recipe - Crispy Taro Turnovers (Wu Gok)

**** NO E *****
Karen Adler FNGP13B.
Yield: 2426 turnovers

TARO PASTRY
4 cup Taro; cooked and mashed
(about 2 lbs raw)
2 teaspoon Salt
1 teaspoon Sugar
One fourth teaspoon White pepper
One fourth teaspoon 5spice powder
7 tablespoon Potato flour; =OR=
8 tablespoon Potato flour

FILLING
One half pound Pork; finely minced

MEAT MARINADE
One half teaspoon 5spice powder
1 teaspoon Sherry
1 teaspoon Dark soy sauce
1 teaspoon Cornstarch
One half teaspoon Sesame oil

INGREDIENTS
One half cup Bamboo shoots; finely minced
1 Green onion stalk; chopped
2 teaspoon Oil
Three fourths teaspoon Salt
1 One fourth teaspoon Sugar
1/8 teaspoon White pepper

SAUCE MIXTURE
1 teaspoon Cornstarch
2 teaspoon Chicken broth or water
2 teaspoon Sherry

FLOUR FOR DREDGING
1 cup All purpose flour

TO MAKE PASTRY: Peel, then slice taro into thin slices. Steam
taro for 3040 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 hoodlike 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: ZMM 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 MCRecipe Digest V1 #174

Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
steven.h.bergstein@ac.com