Shrimp Turnovers (jow Ha Gok)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Dim sum | 1 | Servings |
INGREDIENTS
| **** NO E ***** | ||
| Karen Adler FNGP13B. | ||
| Yield: 2 to 2 1/2 doz. | ||
| 1 Recipe of | ||
| glutinous rice dough* | ||
| 3/4 | lb | Shrimp, shell devein & mince |
| 2 | T | Pork fat |
| 10 | Water chestnuts | |
| 1/4 | c | Salted turnips, finely |
| minced | ||
| 1 | Green onion stalk, mince | |
| fine | ||
| 1/4 | c | Chinese parsley, cilentro |
| finely chopped | ||
| 3/4 | t | Salt |
| 1/2 | t | Sugar |
| 1/4 | t | White pepper |
| 1 | T | Cornstarch |
| 2 | T | Sherry |
| orm a semi |
INSTRUCTIONS
Recipe is included in this collection. TO MAKE FILLING: Mince pork fat with water chestnuts then add shrimp and mince together. Mix with rest of ingredients. 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 1/2 inch thick. (During rolling, if the dough becomes sticky, flour lightly with potato flour.) Place 1 teaspoonful filling in center. Bring opposite sides together and pinch to circle. For 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 for 3 to 4 minutes or until turnovers 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. Forma tted 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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Nutrition (calculated from recipe ingredients)
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Calories: 303
Calories From Fat: 157
Total Fat: 17.4g
Cholesterol: 58.8mg
Sodium: 3083.1mg
Potassium: 288.6mg
Carbohydrates: 13.7g
Fiber: <1g
Sugar: 2.1g
Protein: 13.8g