Shrimp turnovers (jow ha gok)

Yield: 1 Servings

Measure 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



*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@...>

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