Shrimp turnovers (jow ha gok)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| **** NO E ***** Karen Adler FNGP13B. Yield: 2 to 2 1/2 doz. 1 Recipe of glutinous rice dough* | ||
| ¾ | pounds | Shrimp;shell; devein & mince |
| 2 | tablespoons | Pork fat |
| 10 | Water chestnuts | |
| ¼ | cup | Salted turnips; finely minced |
| 1 | Green onion stalk; mince fine | |
| ¼ | cup | Chinese parsley; (cilentro) finely chopped |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| ¼ | teaspoon | White pepper |
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | Sherry |
Directions
DOUGH
FILLING
*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 ½ 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 form a semi 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@...>