Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | **** NO E ***** Karen Adler FNGP13B. Yield: 24 mini cakes |
\N \N | Chinese parsley (cilentro) |
2 cups | Potatoes; cooked & mashed (about 1-1 1/4 lb) |
1 teaspoon | Salt |
½ teaspoon | Sugar |
⅛ teaspoon | White pepper |
¼ teaspoon | 5-spice powder |
½ cup | Barbecued pork/ham; minced |
⅓ cup | Water chestnuts; minced |
3 tablespoons | Green onions; minced |
2 teaspoons | Oil |
¼ teaspoon | Salt |
1 teaspoon | Sugar |
⅛ teaspoon | White pepper |
¼ teaspoon | Five spice powder |
½ teaspoon | Sherry |
½ teaspoon | Light soy sauce |
POTATO PASTRY
FILLING
TO MAKE PASTRY: Steam sliced potatoes for ½ 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@...>