Side Pannel
Crispy Taro Turnovers (Wu Gok)
Crispy Taro Turnovers (Wu Gok)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese
Ingredients List
- **** NO E *****
- -Karen Adler FNGP13B.
- -Yield: 24-26 turnovers
Directions
TARO PASTRY
4 c Taro; cooked and mashed
-(about 2 lbs raw)
2 ts Salt
1 ts Sugar
1/4 ts White pepper
1/4 ts 5-spice powder
7 tb Potato flour; -=OR=-
8 tb -Potato flour
FILLING
1/2 lb Pork; finely minced
MEAT MARINADE
1/2 ts 5-spice powder
1 ts Sherry
1 ts Dark soy sauce
1 ts Cornstarch
1/2 ts Sesame oil
INGREDIENTS
1/2 c Bamboo shoots; finely minced
1 Green onion stalk; chopped
2 ts Oil
3/4 ts Salt
1 1/4 ts Sugar
1/8 ts White pepper
SAUCE MIXTURE
1 ts Cornstarch
2 ts Chicken broth or water
2 ts Sherry
FLOUR FOR DREDGING
1 c All purpose flour
TO MAKE PASTRY: Peel, then slice taro into thin slices. Steam
taro for 30-40 minutes until soft. Finely mash and add seasonings. Mix in
potato flour last. The mixture should be just stiff enough to
handle, but be careful not to over work it or it will be too mushy. TO
MAKE FILLING: Marinate minced pork with meat marinade for 15
minutes. Mix sauce. Stir fry pork with bamboo shoots and green onions in 2
tsp. oil. Add all other seasonings then pour in the sauce mixture.
Stir until it thickens. Mix well and chill for 2 hours in
refrigerator. WRAPPING: take about 2 tbsp. of the taro mixture, roll
into a ball and flatten out to a 3 inch circle. Place 1 tbsp.
filling in center and bring the opposite sides to seal. Continue
making the turnovers until all of the pastry and filling is used up.
Place turnovers on platter with seam side up. DEEP FRYING: Heat 4
cups oil in wok over medium high heat . Dredge turnovers in flour (all
purpose) and deep fry in hot oil until golden on both sides. Serve hot. DO
AHEAD NOTES: Cooked turnovers can be frozen. To reheat, thaw out to room
temperature then deep fry again until crispy and golden brown. YUM!
COMMENTS: Taro is the tuberous root of a tropical plant bearing flowers on
a fleshy spike surrounded by a hood-like leaf. The texture of taro is
similar to a potato in that they are both starchy. However, taro is
Reply 68 of Note 1 Board: FOOD
BB Topic: FOOD SOFTWARE Subject: Z-MM CHINESE 7 99
To: BGMB90B ELAINE RADIS
ELAINE RADIS Time: 9:13 AM
MM: SHRIMP TOAST (HA TOE SEE)
4 c Taro; cooked and mashed
-(about 2 lbs raw)
2 ts Salt
1 ts Sugar
1/4 ts White pepper
1/4 ts 5-spice powder
7 tb Potato flour; -=OR=-
8 tb -Potato flour
FILLING
1/2 lb Pork; finely minced
MEAT MARINADE
1/2 ts 5-spice powder
1 ts Sherry
1 ts Dark soy sauce
1 ts Cornstarch
1/2 ts Sesame oil
INGREDIENTS
1/2 c Bamboo shoots; finely minced
1 Green onion stalk; chopped
2 ts Oil
3/4 ts Salt
1 1/4 ts Sugar
1/8 ts White pepper
SAUCE MIXTURE
1 ts Cornstarch
2 ts Chicken broth or water
2 ts Sherry
FLOUR FOR DREDGING
1 c All purpose flour
TO MAKE PASTRY: Peel, then slice taro into thin slices. Steam
taro for 30-40 minutes until soft. Finely mash and add seasonings. Mix in
potato flour last. The mixture should be just stiff enough to
handle, but be careful not to over work it or it will be too mushy. TO
MAKE FILLING: Marinate minced pork with meat marinade for 15
minutes. Mix sauce. Stir fry pork with bamboo shoots and green onions in 2
tsp. oil. Add all other seasonings then pour in the sauce mixture.
Stir until it thickens. Mix well and chill for 2 hours in
refrigerator. WRAPPING: take about 2 tbsp. of the taro mixture, roll
into a ball and flatten out to a 3 inch circle. Place 1 tbsp.
filling in center and bring the opposite sides to seal. Continue
making the turnovers until all of the pastry and filling is used up.
Place turnovers on platter with seam side up. DEEP FRYING: Heat 4
cups oil in wok over medium high heat . Dredge turnovers in flour (all
purpose) and deep fry in hot oil until golden on both sides. Serve hot. DO
AHEAD NOTES: Cooked turnovers can be frozen. To reheat, thaw out to room
temperature then deep fry again until crispy and golden brown. YUM!
COMMENTS: Taro is the tuberous root of a tropical plant bearing flowers on
a fleshy spike surrounded by a hood-like leaf. The texture of taro is
similar to a potato in that they are both starchy. However, taro is
Reply 68 of Note 1 Board: FOOD
BB Topic: FOOD SOFTWARE Subject: Z-MM CHINESE 7 99
To: BGMB90B ELAINE RADIS
ELAINE RADIS Time: 9:13 AM
MM: SHRIMP TOAST (HA TOE SEE)
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