Recipe - Deep Fried Pork Turnovers (Hom Suey Gok)

**** NO E *****
Karen Adler FNGP13B.
Yield: 2 One half doz.
1 Recipe of
Salty glutinous rice dough*
One half cup Sesame seeds
4 cup Oil

FILLING
One half cup Dried shrimp
One fourth cup Salted turnip; finely minced
1 cup Fresh pork; finely minced
6 small Dried Chinese mushrooms; 67
10 Water chestnuts; mince fine

OR
12 Water chestnuts
1 Green onion stalk; minced
1 teaspoon Sugar
1 teaspoon Salt
1 teaspoon Light soy sauce

*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 One half tsp. each of
salt and sugar. Set aside. Add 1 tbsp. oil and stir fry pork until done,
adding 1 tsp. light soy sauce, One half tsp. salt and One half 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 1/8 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 mediumhigh heat. Deep fry turnovers for 34 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 MCRecipe Digest V1 #174

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