INGREDIENTS

INSTRUCTIONS

FILLING
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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