Recipe - Steamed Pork Turnovers (Fun Guaw)

**** NO E *****
Karen Adler FNGP13B.
Yield: 3 doz.
1 Recipe Wheat Strch dough*

FILLING
1 pound Pork butt;fresh; minced
12 Water chestnuts
1 teaspoon Salted turnips; (choan choy)
minced
4 Chinese mushrooms; dried
1 tablespoon Sugar
Three fourths teaspoon Salt
One fourth teaspoon White pepper
1 Stalk minced green onion

SAUCE MIXTURE
1 tablespoon Cornstarch
2 teaspoon Light soy sauce
2 tablespoon Sherry
1 tablespoon Sugar
2 teaspoon Oil; for cooking

*Recipe is included in this collection. TO MAKE FILLING: Soak
dried mushrooms for 1 hour or until soft. Discard stems and mince caps
finely. Mix sauce. In wok or skillet, heat 2 tsp. oil, stirfry pork,
water chestnuts, salted turnips and mushrooms, add seasonings, then sauce
mixture, and stir to mix well. (Sauce mixture is very thick.) Add
green onions last. Chill thoroughly (for ease of handling) before
wrapping. WRAPPING: Divide dough into 3 parts. Roll each part into % inch
wide sausage like strips. Cut each strip into % inch wide segments. Roll
each segment into 4 inch rounds. Place 1 tbsp. (or more) filling
on center, bring opposite sides together and pinch to seal. STEAMING: Same
as for Shrimp Bonnets. You can lay the turnovers on their sides or have
them stand up with the seams facing upward. DOAHEAD NOTES: Same as
Shrimp Bonnets. Source: "Dim Sum" by Rhoda Fong Yee. Formatted f or 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