Recipe - Savory Pork Triangles (Gee Yoke Gok)

**** NO E *****
Karen Adler FNGP13B.
Yield: 3 doz.
One half pound Ground pork; fresh
12 Water chestnuts; mince fine
2 Green onion stalks
mince fine
One half teaspoon Salt
One half teaspoon Sugar
One half teaspoon Sesame oil
1 teaspoon Catsup
1 teaspoon Dark soy sauce
1 teaspoon Sherry
2 teaspoon Hoisin sauce
9 Filo dough sheets (leaves)*
1 Egg; beaten
4 cup Oil

*See "Tips on working with Filo", included in this collection.
PREPARATION: Brown pork with minced water chestnuts until done, drain
off fat, return to heat and add green onions and all seasonings. Stir until
flavor is well blended. Cool in refrigerator several hours or over night
until completely chilled before wrapping. WRAPPING: Cut filo into 4
even strips lengthwise. (They should be about 4 inches to 41/2
inches wide). Fold each strip in half lengthwise and lubricate the dough
with a little oil. (Use your fingers) Place 1 tsp. filling on the
bottom corner of the strip. Fold up corner to form a triangle.
Continue folding in triangles until the entire length of dough is
folded. Seal end with beaten egg. Repeat procedure with rest of the
filo dough. COOKING: Heat oil in wok over medium high heat. Deep fry
triangles until just golden. Drain on paper towel. Cool slightly
before serving. DOAHEAD NOT ES: same as for Mini Chicken Rolls.
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