Recipe - Mini Stuffed Potato Cakes (See Jai Bang)

**** NO E *****
Karen Adler FNGP13B.
Yield: 24 mini cakes
Chinese parsley (cilentro)

POTATO PASTRY
2 cup Potatoes; cooked & mashed
(about 11 One fourth lb)
1 teaspoon Salt
One half teaspoon Sugar
1/8 teaspoon White pepper
One fourth teaspoon 5spice powder

FILLING
One half cup Barbecued pork/ham; minced
1/3 cup Water chestnuts; minced
3 tablespoon Green onions; minced
2 teaspoon Oil
One fourth teaspoon Salt
1 teaspoon Sugar
1/8 teaspoon White pepper
One fourth teaspoon Five spice powder
One half teaspoon Sherry
One half teaspoon Light soy sauce

TO MAKE PASTRY: Steam cut or sliced up potatoes for One half 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. DOAHEAD 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 MCRecipe Digest V1 #174

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