| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Chinese |
Chinese, Dim sum |
1 |
Servings |
INGREDIENTS
|
|
**** NO E ***** Karen Adler FNGP13B. Yield: 3 doz. |
| 1/2 |
lb |
Ground pork; fresh |
| 12 |
|
Water chestnuts; mince fine |
| 2 |
|
Green onion stalks mince fine |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Sesame oil |
| 1 |
ts |
Catsup |
| 1 |
ts |
Dark soy sauce |
| 1 |
ts |
Sherry |
| 2 |
ts |
Hoisin sauce |
| 9 |
|
Filo dough sheets (leaves)* |
| 1 |
|
Egg; beaten |
| 4 |
c |
Oil |
INSTRUCTIONS
*See "Tips on working with Filo", included in this collection.
PREPARATION: Brown pork with minced water chestnuts until done, drain
off fat, return to heat and add green onions and all seasonings. Stir until
flavor is well blended. Cool in refrigerator several hours or over night
until completely chilled before wrapping. WRAPPING: Cut filo into 4
even strips lengthwise. (They should be about 4 inches to 41/2
inches wide). Fold each strip in half lengthwise and lubricate the dough
with a little oil. (Use your fingers) Place 1 tsp. filling on the
bottom corner of the strip. Fold up corner to form a triangle.
Continue folding in triangles until the entire length of dough is
folded. Seal end with beaten egg. Repeat procedure with rest of the
filo dough. COOKING: Heat oil in wok over medium high heat. Deep fry
triangles until just golden. Drain on paper towel. Cool slightly
before serving. DO-AHEAD NOT ES: same as for Mini Chicken Rolls.
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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