Deep Fried Pork Turnovers (hom Suey Gok)
| 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)
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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