Recipe - Fried Pork Pies

8 ounce Pork; cooked, boned, 1"
squares
One half bn Scallions; cut in half
One fourth teaspoon Ginger; ground
1 Egg Yolk
2 tablespoon Soy Sauce
1 tablespoon Oil, sesame
2 teaspoon Sherry, dry
One half teaspoon Pepper, lemon
1 One half cup Flour, allpurpose
6 tablespoon Water
1 ds MSG

HOT GARLIC SAUCE
4 Garlic cloves
One half teaspoon Oil, Schezchuan Hot
1 teaspoon Vinegar
1 teaspoon Sherry
3 tablespoon Soy Sauce

Using knife blade, coarsely chop pork and scallions in food processor,
using short bursts. Add ginger, egg yolk, soy sauce, sesame oil, dry sherry
and lemon pepper. Process a few short bursts to mix. Set this pork mixture
on plate. Rinse and dry processor bowl and blade.
Place flour and MSG in processor bowl. Using knife blade, process
continuously while adding water all at once. Let processor run until a ball
of dough forms in the bowl, or 20 seconds, whichever comes first. Remove
dough and knead until elastic. Using half of dough, roll out on lightly
floured board to 1/16inch thick. Cut into 2inch circles using biscuit
cutter.
Place a rounded teaspoon of pork mixture in center of each dough circle.
Fold circle over filling, creating a "half moon" turnover. Press edges
together lightly with fingers. Place filled dumplings on oiled plate.
In 3quart saucepan bring 2 quarts of water to boil. Drop dumplings in
boiling water. Allow to boil one minute AFTER the dumpling returns to
surface of water. Drain well; replace dump lings on oiled plate to cool
slightly. Meanwhile, heat One half cup cooking oil in skillet over medium to
mediumhigh heat. Add dumplings; fry, turning often, until lightly brown.
Drain on paper towels.
Process garlic sauce ingredients using knife blade until smooth. Serve
hot dumplings with garlic sauce. May also be served with Chinese mustard
and/or hoisin sauce.
Recipe from the TimesPicayune Cookbook Contest, posted by
DonW1948@aol.com

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip