| 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" <steven.h.bergstein@ac.com>
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