Recipe - Shrimp Turnovers (Jow Ha Gok)

**** NO E *****
Karen Adler FNGP13B.
Yield: 2 to 2 One half doz.

DOUGH
1 Recipe of
glutinous rice dough*

FILLING
Three fourths pound Shrimp;shell; devein & mince
2 tablespoon Pork fat
10 Water chestnuts
One fourth cup Salted turnips; finely
minced
1 Green onion stalk; mince
fine
One fourth cup Chinese parsley; (cilentro)
finely chopped
Three fourths teaspoon Salt
One half teaspoon Sugar
One fourth teaspoon White pepper
1 tablespoon Cornstarch
2 tablespoon Sherry

*Recipe is included in this collection. TO MAKE FILLING: Mince
pork fat with water chestnuts then add shrimp and mince together. Mix with
rest of ingredients. 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 One half inch thick.
(During rolling, if the dough becomes sticky, flour lightly with
potato flour.) Place 1 teaspoonful filling in center. Bring
opposite sides together and pinch to form a semi circle. For 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 medium
high heat. Deep fry for 3 to 4 minutes or until turnovers 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. Forma tted 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