| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Dim sum | 1 | Servings |
INGREDIENTS
| **** NO E ***** | ||
| Karen Adler FNGP13B. | ||
| Yield: 24 mini cakes | ||
| Chinese parsley, cilentro | ||
| 2 | c | Potatoes, cooked & mashed |
| about 1-1 1/4 lb | ||
| 1 | t | Salt |
| 1/2 | t | Sugar |
| 1/8 | t | White pepper |
| 1/4 | t | 5-spice powder |
| 1/2 | c | Barbecued pork/ham, minced |
| 1/3 | c | Water chestnuts, minced |
| 3 | T | Green onions, minced |
| 2 | t | Oil |
| 1/4 | t | Salt |
| 1 | t | Sugar |
| 1/4 | t | Five spice powder |
| 1/2 | t | Sherry |
| 1/2 | t | Light soy sauce |
| epeat |
INSTRUCTIONS
TO MAKE PASTRY: Steam sliced potatoes for 1/2 hour or until soft. Transfer to mixing bowl, mash and mix with rest of the seasonings. TO MAKE FILLING: Heat 2 tsp. oil in wok or skillet, stir fry pork, water chestnuts and green onions for 1 minute and add rest of ingredients. Mix well and cool for at least 2 hours in the refrigerator. WRAPPING: Scoop about 1 tbsp. potato pastry, roll into a ball and flatten in your palms to a 2 inch round. Put a tsp. of filling in the middle, bring opposite sides together, pinch to seal and lightly flatten to size of a half dollar. Press a Chinese parsley leaf on both sides for decoration. procedure for rest of filling. COOKING: Over m edium high heat, brown Mini Potato Cakes on each side with a little oil. Serve with a mixture of light soy sauce, sesame oil and vinegar, or Chinese mustard dip. DO-AHEAD NOTES: Cook ahead and reheat in skillet with a little oil. Brown o n both sides. COMMENTS: This is an offspring of the Crispy Taro Turnovers. 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" <[email protected]>
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