• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Deep Fried Pork Turnovers (Hom Suey Gok)

  • Recipe Submitted by on

Category: Chinese

 Ingredients List

  • **** NO E *****
  • -Karen Adler FNGP13B.
  • -Yield: 2 1/2 doz.
  • -1 Recipe of
  • -Salty glutinous rice dough*
  • 1/2 c Sesame seeds
  • 4 c Oil


1/2 c Dried shrimp
1/4 c Salted turnip; finely minced
1 c Fresh pork; finely minced
6 sm Dried Chinese mushrooms; 6-7
10 Water chestnuts; mince fine

12 -Water chestnuts
1 Green onion stalk; minced
1 ts Sugar
1 ts Salt
1 ts Light soy sauce

*Recipe is included in this collection. TO MAKE FILLING: Soak
mushrooms and dried shrimp in separate containers for 1 hour or until
soft. Discard stems of mushrooms and finely dice caps. Finely dice
soaked shrimp. Stir fry together for 2 minutes: dried shrimp,
salted turnip and mushrooms in 1 tbsp. oil with 1/2 tsp. each of
salt and sugar. Set aside. Add 1 tbsp. oil and stir fry pork until done,
adding 1 tsp. light soy sauce, 1/2 tsp. salt and 1/2 tsp. sugar. Set
aside. Now mix all ingredients together in a bowl and cool before wrapping.
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 1/8 inch thick. (During rolling, if
the dough becomes sticky, flour lightly with potato flour.) Place 1
tsp. filling in center. Bring opposite sides together and pinch to
form a semi circle. F or 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 turnovers for 3-4 minutes or
until they float. They will brown slightly due to the small amount of
potato flour added to the dough. Drain on paper towels and serve hot.

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