Mini stuffed potato cakes (see jai bang)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| **** NO E ***** Karen Adler FNGP13B. Yield: 24 mini cakes | ||
| 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 |
Directions
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@...>