-DOUGH-
10 oz Strong white flour
1/2 ts Salt
1/2 pt Boiling water
FILLING
12 oz Lean boneless pork,
-diced
12 oz Peeled cooked
-prawns, diced
4 oz Canned bamboo shoot, diced
Spring onions, chopped
1/2 ts Salt
1/2 ts Sugar
1 ts Light soy sauce
2 ts Cornflour
Pinch of pepper
1/2 ts Sesame oil
-BATTER-
6 oz Plain flour
1 1/2 ts Baking powder
1/4 ts Salt
3 tb Cornflour
8 fl Water
3 tb Oil plus oil for
-deep frying
GARNISH
Parsley sprigs
Chrysanthemum flowers
-(washed)
DOUGH: sift the flour and salt into a bowl. Pour in the boiling water and
stir vigorously. FILLING:Mix all the ingredients for the filling making
sure they are thoroughly combined. Divide the dough into four equal
portions, then roll one into a long strip and cut it into ten small pieces.
Roll these pieces of dough into small rounds. On half the rounds, pile a
little of the filling, then cover them with the remaining circles, pinching
the edges together thoroughly to seal in the filling. Continue cutting,
shaping and filling the remaining three-quarters of the dough in this way.
Place the filled circles in a greased steamer, then cook them over boiling
water for 5 minutes. BATTER: sift the flour baking powder, salt and
cornflour into a bowl, then beat in the water and oil until smooth. Heat
the oil for deep frying to 190 c/375 F. Dip the pies in the batter then
deep fry until golden. Drain and garnish. then serve.
Yields
20 Snacks