Deep Fried Pork Turnovers (hom Suey Gok)

Sanctification is a process – the process of becoming more like Christ, of growing in holiness. This process begins the instant you are converted and will not end until you meet Jesus face-to-face. Sanctification is about our own choices and behavior. It involves work. Empowered by God’s Spirit, we strive. We fight sin. We study Scripture and pray, even when we don’t feel like it. We flee temptation. We press on; we run hard in the pursuit of holiness. And as we become more and more sanctified, the power of the gospel conforms us more and more closely, with ever-increasing clarity, to the image of Jesus Christ.

C.J. Mahaney

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Chinese	Chinese, Dim sum	1	Servings

INGREDIENTS

		** NO E ***
		Karen Adler FNGP13B.
		Yield: 2 1/2 doz.
		1 Recipe of
		Salty glutinous rice
		dough*
1/2	c	Sesame seeds
4	c	Oil
1/2	c	Dried shrimp
1/4	c	Salted turnip, finely minced
1	c	Fresh pork, finely minced
6		Dried Chinese mushrooms, 6-7
10		Water chestnuts, mince fine
		Water chestnuts
		Green onion stalk, minced
		ts Sugar
		ts Salt
		ts Light soy sauce

INSTRUCTIONS

~---------------------OR---------------------------  *Recipe is
included in this collection. TO MAKE            FILLING:  Soak
mushrooms and dried shrimp in separate       containers for 1  hour or
until soft. Discard stems of      mushrooms and finely dice  caps.
Finely dice soaked         shrimp. Stir fry together for 2  minutes:
dried shrimp, salted turnip and mushrooms in 1 tbsp. oil  with 1/2    
tsp. each of salt and sugar. Set aside. Add 1 tbsp.  oil and stir fry
pork until done, adding 1 tsp. light      soy sauce,  1/2 tsp. salt and
1/2 tsp. sugar. Set aside. Now mix all ingredients  together in a bowl
and cool before wrapping. 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  1/8 inch thick. (During rolling, if the dough becomes sticky,
flour  lightly with potato flour.) Place 1 tsp. filling in      
center.  Bring opposite sides together and pinch to form a semi circle.
F or 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 turnovers for 3-4 minutes or until
they  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. Formatted for MM by Karen Adler  FNGP13B.
Posted to MC-Recipe Digest V1 #174  Date: 29 Jul 96 11:20:56 From:
"steven.h.bergstein"  <steven.h.bergstein@ac.com>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 9346 Calories From Fat: 8082 Total Fat: 916g Cholesterol: 0mg Sodium: 3063.4mg Potassium: 874.6mg Carbohydrates: 254.7g Fiber: 20.4g Sugar: 14g Protein: 62.7g