| 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 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 1/8 |
ts |
White pepper |
| 1/4 |
ts |
5-spice powder |
| 1/2 |
c |
Barbecued pork/ham; minced |
| 1/3 |
c |
Water chestnuts; minced |
| 3 |
tb |
Green onions; minced |
| 2 |
ts |
Oil |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1/8 |
ts |
White pepper |
| 1/4 |
ts |
Five spice powder |
| 1/2 |
ts |
Sherry |
| 1/2 |
ts |
Light soy sauce |
INSTRUCTIONS
POTATO PASTRY
FILLING
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. Repeat 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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